Papa's Chinese Pata Tim Recipe

We are used to having Pata Tim the way our Lola Neneng used to make -- Spanish style with tomato sauce, 

sausages, prunes, pickles, potatoes and carrots. 

Luckly, Lola was able to pass on to Papa her Pata recipe. It has been an all time favorite dish during family reunions and special occasions.

However, there are times when we crave for Chinese Pata Tim.

This is one of Papa's "chamba" recipes. He likes to experiment with different recipes and just like me, he eyeballs the ingredients instead of measuring. Sometimes he gets the recipe right but ends up forgetting the proportions of the ingredients. Call it a "senior citizen moment".

Fortunatey, this time he remembered.  

Ingredients:

1 whole leg of pork (preferably the front)

 4 cups of water, 1/2 cup soy sauce

1cup oyster sauce (Papa prefers the brand Mama Sita)

2 cups pineapple juice

2 to 3 pcs star anise

peppper corns

cornstarch

oil for frying

Procedure:

In a pan, fry pork leg until the color just turns brown (do not fry all the way through) and set aside. In a pressure cooker, combine the water, soy sauce, oyster sauce, pineapple juice, star anise, the desired amount of pepper corns and the pork leg. Let it simmer for about 30 to 45 minutes (depending on the desired tenderness). After simmering, set aside pork leg and put on a serving dish. With the pressure cooker now opened and at about medium to low heat, add cornstarch to the sauce to thicken it (usually a teaspoon or more depending on the desired thickness). Pour sauce over pork leg. Garnish with steamed Chinese pechay.