Pata Tim is pork hock or leg cooked slowly as it simmers with both sweet and salty seasonings. Tender and flavorful that is best served with steaming rice for family weekend dinner!
This is another mouth-watering main dish that is truly enjoyed by most Filipinos like Kare Kare. The pork hock is first seared to seal in flavor and then braised in a soy sauce mixture until tender. Simmered in both sweet and salty seasonings. This creates an aromatic sauce for the pork, making it a mouthwatering treat for friends and family. Contrary to what most people believe, cooking pata tim is easy and simple, especially with this recipe.
It is very important to have the hock very tender at the end. Two ways of doing this are you either boil it or use a pressure cooker to simplify and speed up the process. Whatever way of cooking you want to take, both will do the job well. So if you do not have a pressure cooker, this recipe is for you and the dish will still come out delicious! This is an easy dish to make for weeknight family dinners and it’s fancy enough for special occasions.
The secret ingredient is always LOVE
Tips for Pata Tim
- Pat dry the pork hock with paper towels so it will brown nicely when seared.
- The cook time differs depending on the size of the pork hock. Add more water if needed and adjust seasonings.
- No need to add cornstarch slurry to the sauce. The bones and skin of the hock are naturally gelatinous and sugar will help thicken the liquid.
- 1 ½ kilo pork hock/leg
- 2 cloves garlic crushed and chopped
- 2 tbsp cooking oil
- 6 pcs whole black pepper
- 1 tsp ground black pepper
- 1 tbsp salt
- 4 bay leaves
- ¼ cup soy sauce
- 4 to 5 cups water
- ½ cup brown sugar
- ½ cup white sugar
- 1 bundle bok choy
- Wash the pork hock thoroughly and pat dry with kitchen paper towels.
- Heat oil in a large pot and saute garlic until fragrant. Place pork hock and sear on all sides.
- Add whole peppercorn, ground black pepper, bay leaves, salt, soy sauce, water, and sugar and bring to a boil
- Lower heat and let simmer for 2 hours or until the pork is tender. If it still needs more time cooking, add more water in 1/2 cup increments until cooked.
- Add bok choy let simmer for 5 more minutes or until soft. Transfer in a serving dish and serve with steaming rice. Bon Appetit!