Pata Tim
shared by Bernadette Lavin

INGREDIENTS:

• 1 whole pata at least 3kilos
• 2 star anise
• 6 garlic cloves minced
• 3 onions cubed
• 1 cup soysauce
• 2 cups pineapple juice (unsweetened)
• 1/2 cup brown sugar
• 5 cups water
• 1/4 cup flour
• 1/4 teaspoon MSG
• 1/8 cup oil
• asparagus spears cut in length 2 inches
• 1/2 cup dried black mushrooms soaked in water (tengang daga)

​

PROCEDURE: 

• Mix 4 cups water,with the soysauce, pineapple juice, half of cubed onion and star anise. 
• In large skillet, boil pata in this mixture. Let boil, lower heat and simmer for 10 minutes. 
• Remove pata from skillet and set mixture aside. 
• In a turbo broiler or oven set at 250 degrees, broil for 40 minutes or until brown and firm. 
• While pata is cooking, saute garlic and remaining onion in skillet, then add in the mixture that was set aside and let simmer. 
• Take broiled pata and cut meat off bone. 
• Add to the simmering mixture. 
• Add in the asparagus and black mushroom (make sure to take off the hard parts). Simmer a few minutes. 
• Add in brown sugar. 
• Mix flour with the remaining 1 cup water. 
• Add this in while stirring just to thicken mixture a bit. 
• Simmer 5 minutes more to cook thickening agent.
• Serve hot with rice.

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