AuthorBiteSizedDelight in the tender goodness of patatim infused with the sweet kick of root beer—a harmonious blend of savory and unexpected sweetness.
In a pressure cooker, place pata then pour enough water to cover the meat. Add 1/2 cup soy sauce and peppercorn. Boil for 30 minutes or until tender. Drain and reserve broth.
In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.
In a pan, heat oil and saute garlic until golden. Add the broth, soda, 1/2 cup soy sauce, oyster sauce, bay leaves, star anise, brown sugar, shiitake mushrooms, and cornstarch slurry.
Add the pata and simmer until the sauce thickens. In the last 5 minutes of cooking, add the cabbage and bokchoy. Season with salt to taste.
Ingredients
Directions
In a pressure cooker, place pata then pour enough water to cover the meat. Add 1/2 cup soy sauce and peppercorn. Boil for 30 minutes or until tender. Drain and reserve broth.
In a pan, heat oil then fry pork pata until golden brown. Drain on paper towel.
In a pan, heat oil and saute garlic until golden. Add the broth, soda, 1/2 cup soy sauce, oyster sauce, bay leaves, star anise, brown sugar, shiitake mushrooms, and cornstarch slurry.
Add the pata and simmer until the sauce thickens. In the last 5 minutes of cooking, add the cabbage and bokchoy. Season with salt to taste.
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