Best 2 Patatim Recipes

**Discover the tantalizing world of Patatim: A culinary journey through delectable potato dishes**

Embark on a culinary adventure with Patatim, a diverse collection of delectable potato recipes that showcase the endless possibilities of this versatile ingredient. From the crispy indulgence of Patatas Bravas to the creamy comfort of Mashed Potatoes, each dish is a testament to the potato's ability to transform into a culinary masterpiece. Dive into the vibrant flavors of Spanish-style Patatas a lo Pobre, where potatoes unite with bell peppers, onions, and smoky paprika. Experience the rich tapestry of flavors in Patatas con Mojo Picón, where potatoes are enveloped in a spicy and aromatic sauce. Indulge in the classic simplicity of French Fries, perfectly crispy on the outside and fluffy on the inside. Satisfy your sweet cravings with the delectable Potato Kugel, a traditional Jewish dish that combines potatoes, onions, and eggs in a harmonious blend. And for a taste of Italian comfort, try the savory Patate al Forno, where potatoes are roasted with herbs and Parmesan cheese until golden perfection.**

Here are our top 2 tried and tested recipes!

PORK PATATIM (FILIPINO-CHINESE STEWED PORK LEG/KNUCKLES)

Pork Patatim (Filipino-Chinese Stewed Pork Leg/Knuckles) image

This dish reminds me of my days growing up in Cebu City - Philippines. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This dish is fork-tender, fall-off-the-bone pork knuckles stewed on soy sauce, oyster sauce, and rice wine. Best eaten with rice or steamed bao buns.

Provided by jerryrard

Categories Pork

Time 2h15m

Yield 6-10 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 lbs pork legs (the pork pata i got from our asian market was already pre-cut)
2 pieces star anise (or anise extract)
1/2 cup soy sauce
2 tablespoons hoisin sauce (optional)
oyster sauce (optional)
6 cups water
1 cup brown sugar
1/2 cup rice wine (optional)
sake (optional)
1 teaspoon peppercorn
1 teaspoon sesame oil
1 tablespoon cornstarch
5 pieces baby bok choy
8 pieces dried shiitake mushrooms

Steps:

bake pork pata in oven at 450 until the skin turns brown. this is what prevents the skin from breaking when it is stewing. while the pork pata is baking, soak the shitake mushrooms in hot water.
when done, place pata in a casserole. add the 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil.
add the star anise (or anise extract) and sesame oil. simmer for an hour, or until pork is tender that the meat almost falls off the bone.
mix constarch in 1/4 cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
blanch the bokchoy in boiling water seasoned with garlic salt. do not overcook the veg to retain its bright green color.
to serve, take out the pata and place them in the middle of a serving dish surrounded by the strained blanched bokchoy. pour the sauce over the pata and vegetables.
enjoy.
** optional - you can add hard-boiled eggs to the stew towards the end of the simmering process for sumptuous "humba eggs".

Nutrition Facts : Calories 723.3, Fat 43.7, SaturatedFat 15, Cholesterol 165.9, Sodium 1465, Carbohydrate 38.8, Fiber 0.3, Sugar 36, Protein 42.2

PATATIM

Patatim image

this is one of my unique recipe that my husband really love...its a chinese recipe using pork front leg.be sure that the leg is free from hair its very clean..

Provided by wildflower_0819

Categories < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 pork leg (front leg of a pork)
2 star anise
6 garlic cloves, minced
1/2 cup dried black mushroom (soaked in water)
1 medium size carrot, cut and designed as flour (thinly round)
2 onions, sliced into cubes
1 small Chinese cabbage
1 cup soy sauce
1/4 cup flour
1/2 cup brown sugar
1/4 teaspoon msg
1/8 cup vegetable oil
1 gallon water

Steps:

boil pata (halfly cut)into deep pan with half-filledwater.
putting star anise and 1 onion cut into cubes until the pork is tender.mix soysauce,brown sugar,seasoning and flour into separate bowl.set aside.in a frying pan sautee garlic and 1 onion,carrots then pour into pork together with
the soysauce mixture, until the sauce becomes thickened.put mushroom(drained) and the cabbage.serve hot and enjoy -- .

Tips:

Choose the right potatoes: For the best results, use Yukon Gold or russet potatoes. These varieties are firm and hold their shape well during cooking.
Cut the potatoes evenly: This will help them cook evenly.
Don't overcrowd the pan: When frying the potatoes, don't overcrowd the pan. This will prevent them from cooking evenly.
Use a well-seasoned pan: A well-seasoned pan will help prevent the potatoes from sticking.
Cook the potatoes over medium-high heat: This will help them brown evenly.
Flip the potatoes frequently: This will help them cook evenly and prevent them from burning.
Season the potatoes to taste: Once the potatoes are cooked, season them with salt, pepper, and other desired seasonings.

Conclusion:

Patatim is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes, and it is also a budget-friendly meal. With a few simple ingredients and a little time, you can easily make a delicious patatim at home.