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pork with sauce with vegetable in a serving dish on top of table
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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


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 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!




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Calories: 580kcal