{"id":786,"date":"2011-05-10T06:48:33","date_gmt":"2011-05-10T06:48:33","guid":{"rendered":"http:\/\/calamariqueen.wordpress.com\/?p=603"},"modified":"2011-05-10T06:48:33","modified_gmt":"2011-05-10T06:48:33","slug":"patatim","status":"publish","type":"post","link":"https:\/\/www.calamariqueen.com\/?p=786","title":{"rendered":"Patatim"},"content":{"rendered":"<p>This is my version of Patatim ( Pork hocks in brown sauce). Growing up in PI, this is a family fave whenever we go out and eat at our fave chinese restaurant we always order this. \u00a0If I&#8217;m right Patatim is originally a Chinese dish, but a lot of filipino restaurants come up with their own versions though. \u00a0The recipe always calls for Pata (pork hocks) but I was craving for this dish and we&#8217;re not close to an Asian market so I just decided to use pork shoulder, lesser fat and cheaper cut of meat!<\/p>\n<h2>Ingredients:<\/h2>\n<p>2 \u00bd pounds pork hocks<br \/>\n2 T chopped scallions<br \/>\n1 T chopped ginger<br \/>\n\u00bc C hoi sin sauce<br \/>\n\u00bc C soy sauce<br \/>\n\u00bc C dark brown sugar<br \/>\n1 tsp salt<br \/>\n1 C rice wine or sherry<br \/>\n1 C water plus more if needed<br \/>\nbaby bokchoy, well cleaned and dried<\/p>\n<h2>Procedures:<\/h2>\n<p>1. Place all ingredients except bokchoy in a pot and bring to a boil, skim off top.<br \/>\n2. Turn heat to very low, cover and simmer for 3 &#8211; 4 hours or until meat is very tender. Once in a while check and add water or sherry if needed. There should be about a cup and half of sauce.<br \/>\n3. Steam bokchoy for 3 minutes, set aside, keep warm.<br \/>\n4. Turn heat off and transfer cooked meat into a serving platter.<br \/>\n5. Remove bones and discard. Arrange cooked bokchoy around the meat. Pour the sauce all over the meat.<br \/>\n6. Serve with steamed rice.<\/p>\n<figure id=\"attachment_604\" aria-describedby=\"caption-attachment-604\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6491-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-604\" title=\"IMG_6491\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6491-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-604\" class=\"wp-caption-text\">searing the sides<\/figcaption><\/figure>\n<figure id=\"attachment_605\" aria-describedby=\"caption-attachment-605\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6492-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-605\" title=\"IMG_6492\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6492-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-605\" class=\"wp-caption-text\">see yah in 3 hours<\/figcaption><\/figure>\n<figure id=\"attachment_606\" aria-describedby=\"caption-attachment-606\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6493-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-606\" title=\"IMG_6493\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6493-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-606\" class=\"wp-caption-text\">so tender now after 3 hours of slow cooking<\/figcaption><\/figure>\n<figure id=\"attachment_607\" aria-describedby=\"caption-attachment-607\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6494-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-607\" title=\"IMG_6494\" src=\"http:\/\/calamariqueen.com\/wp-content\/uploads\/2011\/05\/img_6494-1.jpg?w=1024\" alt=\"\" width=\"1024\" height=\"768\" \/><\/a><figcaption id=\"caption-attachment-607\" class=\"wp-caption-text\">forgot to add the bokchoy! oh well...<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>This is my version of Patatim ( Pork hocks in brown sauce). Growing up in PI, this is a family fave whenever we go out and eat at our fave chinese restaurant we always order this. \u00a0If I&#8217;m right Patatim is originally a Chinese dish, but a lot of filipino restaurants come up with their &hellip; <a href=\"https:\/\/www.calamariqueen.com\/?p=786\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Patatim&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-786","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=786"}],"version-history":[{"count":0,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/786\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}