This Pata Tim recipe will knock your socks off! Fall-apart tender pork hock sitting on thick sweet and savory sauce with bok choy.
This is another mouth-watering pork hock dish that is truly enjoyed by most Filipinos like Kare Kare. Pork leg or trotters boiled then seared to seal in flavor. The meat is then simmered in both sweet and salty seasonings until tender. When done, it creates an aromatic sauce for the pork, making it a mouthwatering dish at the dinner table.
Contrary to what most people believe, cooking pata tim is easy and simple, especially with this recipe. Making this hearty dish requires patience but definitely worth the wait!
What is Pata Tim?
A Filipino braised pork hock dish that is cooked low and slow in an amazing sweet and savory sauce. It’s a braised pork dish greatly influenced by Chinese cooking that is so tender and flavorful. It gets better when served with warm steamed rice for a family weekend dinner!
Fall-apart tender meat
How to make pata tim takes time and patience. It is very important to have the pork hock very tender at the end. Two ways of doing this is 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 braised pork dish to make for weeknight family dinners and it’s fancy enough for special occasions.
What sets it apart from Pork Humba?
Pork Humba is purely a Filipino dish while pata tim is a Chinese-style braised dish.
- Humba is on the sweeter side.
- Patatim has star anise and makes use of Shaoxing wine to braise the pork.
- Pork Humba can be cooked using other cuts of pork.
Tips for an amiable experience
- Pat dry the pork hock with paper towels after boiling to remove excess water. It lessens oil splatters when searing and it will help the pork leg brown nicely.
- You can also boil the pork hock a day ahead and place it in the refrigerator until ready for cooking.
- The cook time differs depending on the size of the pork hock. Add more water if needed and adjust seasonings according to preference.
- The bones and skin of the hock have gelatinous properties and sugar will help thicken the liquid. If you want more control on how thick the sauce is, cornstarch slurry will do the trick.
The secret ingredient is always LOVE
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For boiling the pork
- 1 ½ kilo pork hock/leg (washed to remove dried blood)
- 10 – 12 cups water
- 2 tbsp shaoxing wine (optional)
- 1 tbsp salt
- 1 thumb-sized ginger (sliced)
- ¼ cup leek (sliced)
For making the Pata Tim
- 4 tbsp cooking oil
- 4 cloves garlic (crushed)
- ¼ cup leek (sliced)
- ¼ cup brown sugar
- 10 – 15 pcs cloves
- 1 – 1½ tsp whole black pepper
- 1 pc cinnamon stick (optional)
- 3 pcs star anise
- 3 pcs bay leaves
- ½ cup shaoxing wine
- ¼ cup light soy sauce
- ¼ cup dark soy sauce
- 8 cups water
- salt (for seasoning)
- 1 tbsp cornstarch mixed with 3 tbsp water (thickening agent)
- 1 bundle bok choy
- In a large pot, place pork hock, water, shaoxing wine, salt, ginger and leek. Boil for 15 – 20 minutes or until pork is half cooked. Remove pork hock from pot then pat dry with kitchen towels. Transfer in a plate and set aside.10 – 12 cups water, 2 tbsp shaoxing wine, 1 tbsp salt, 1 thumb-sized ginger, ¼ cup leek
- Heat oil in a large, high-walled pan over medium heat. When oil is hot enough, sear all sides of boiled pork hock until browned. Remove from pan and set aside.
- Using the same pan and oil, sauté garlic until fragrant then sauté leek. Add brown sugar, cloves, whole black pepper, cinnamon stick, star anise, and bay leaves. Stir to incorporate4 tbsp cooking oil, 4 cloves garlic, ¼ cup leek, ¼ cup brown sugar
- Pour shaoxing wine, light soy sauce, dark soy sauce, and water. Mix to incorporate. Add seared pork hock then cover pan with a lid. Lower heat to medium-low and simmer for 1 – 1½ hours or until pork is soft and tender. add more water if needed in 1/2 cup increments until cooked.10 – 15 pcs cloves, 1 – 1½ tsp whole black pepper
- Remove the spices from the sauce using a slotted spoon. Taste and adjust with salt if needed. Pour cornstarch slurry or thickening agent. Simmer for 3-5 minutes until sauce is thick.1 pc cinnamon stick
- Add bok choy let simmer for 5 more minutes or until soft. Transfer in a serving dish and serve with steaming rice. Bon Appetit!