Friday, November 16, 2007

Pata Tim

1 pork fresh ham (about 5 to 8 lbs.)
1 pc. star anise
2 tbsp. oyster sauce
3 tbsp. sugar
3 tbsp. soy sauce
2 pork bouillons
1 tbsp. sherry wine
1 medium carrot, cut to flowerettes
1 cup asparagus (optional)
1 small bunch napa cabbage or bok choy, cut about 2 inches
100g. snow peas
1 cup young corn
2 tbsp. Cornstarch dissolved in 1 tbsp water
Salt and pepper to taste

Sear and brown the pork ham on all sides.
Combine pork fresh ham with 3 cups water and the next six ingredients.
Simmer until meat is tender.
At this point taste the sauce and adjust the taste.
Take out the pork, put in a big platter and set aside.
Meanwhile, add vegetables into the pot and cook until just crisp-tender.
Thicken the sauce with cornstarch mix. Bring to a simmer again.
Arrange cooked vegetables on top of the pork ham and pour the sauce.
Serve hot with steamed rice.

HUMUT KAAYO- means "smells so good" in Cebuano

No comments:

Post a Comment