Go Back
+ servings
pork with sauce with vegetable in a serving dish on top of table
Print Recipe
5 from 1 vote

Pata Tim

This Pata Tim recipe will knock your socks off! Fall-apart tender pork hock sitting on thick sweet and savory sauce with bok choy.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Filipino
Keyword: pata tim, pata tim recipe
Servings: 4 -6 servings
Calories: 580kcal
Author: Mia

Ingredients

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

Instructions

  • 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 incorporate
    4 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!

Video

Notes

 

Sign up now!

Want to be the first one to receive the new stuff? Enter your email address below and we'll send you the goodies straight to your inbox.

Please wait...

Thank you!

You have successfully joined our subscriber list.

Nutrition

Calories: 580kcal