Pata Tim Recipe Pinoy Food Guide

Pata Tim (Braised Pork Hocks) Recipe

The Pata Tim (or Patatim) is a delicious and special type of pork stew which you can serve during special occasions or large gatherings. It gives off a savory flavor, and has undertones of being sweet, so it is sure to pique the interest of anyone who takes a bite of this irresistible pata.

If you want to have variety when it comes to cooking pork leg (pork hock), you can learn how to make the pata tim instead of the usual and more popular Crispy Pata.

What is Pata Tim (Chinese Style Braised Pork Hocks/Legs)?

Pata tim is a type of pork dish which is slow-cooked until it gets very tender in a thick sauce using soy sauce, and sugar, along with a variety of other ingredients such as cooking wine, star anise, bay leaves. This is also commonly partnered with mushrooms and bok choy.

This dish is an adaptation of another pork dish which originated from China–called the red braised pork.

How to Make Pata Tim?

To start preparing the pata tim, here are our main steps when doing the procedure so you can easily visualize what you’re going to do.

First, we need to sear the pork leg first until it turns reddish or light brown. Second is the main cooking part where we boil the pork leg until it gets tender, along with this step comes the mixing of the other ingredients to add flavor to the pata tim.

For the first part, you can sear the pork leg in a cooking pan over high heat and then make sure that all of the sides are cooked. This procedure helps remove some impurities within the pork leg and helps prevent the skin of the leg from shrinking rapidly so make sure to not skip this step.

An easier option you can do for this step is to broil the chicken using a turbo broiler for two minutes instead of searing.

Pata Tim Tips:

  • It is a good idea to have a butcher cut the pork leg in the market before you prepare it at home. It is common to just cook the whole leg in one piece so just cut some of the parts open, and not all the way, for the heat to easily go inside the meat while cooking. This is usually recommended since it is not common to have large knives at home for cutting the leg.
  • You can use dried Shiitake mushrooms instead of the fresh ones, if the latter is not available. All you need to do is to soak the mushrooms in water for about half an hour and then squeeze out the liquid from the mushroom afterwards

Notes on Ingredients

Cornstarch

The cornstarch is an ingredient which helps in thickening the sauce of the pata tim. That being said, it is only an optional ingredient. If you want to have the the consistency of the sauce in the middle of a thick sauce and a soup, you should not consider adding cornstarch

Bok Choy

Another usual ingredient used in the pata tim is the bok choy, however, if this is not available or is not your preferred choice, you can still use other leafy vegetables such as pechay, spinach, or cabbage.

For a quick reference about this recipe, see the recipe table below:

Pata Tim Recipe Pinoy Food Guide
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Pata Tim (Braised Pork Hocks) Recipe

Braised pork hock/ leg with Chinese spices
Prep Time10 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Chinese, Filipino
Keyword: Pork
Servings: 4
Calories: 570kcal

Equipment:

  • Cooking Pot

Ingredients:

  • 1 kg pork hock/ leg, cut 2-inch apart
  • 1 bunch bok choy
  • 6 pcs Shiitake mushroom, cut into strips
  • 3 pcs star anise
  • 2 tbsp vinegar
  • ½ cup soy sauce
  • ½ cup sugar
  • ¼ cup cooking wine, optional
  • 1 tbsp cornstarch, optional
  • 4 cups water, or as needed
  • 3 tbsp cooking oil

Instructions:

  • In a cooking pot, pour-in and heat cooking oil over high heat.
  • Add-in the pork leg. Sear on all sides or until reddish. Set aside.
  • In a large cooking pot, pour-in vinegar, soy sauce, cooking wine, sugar, star anise and water. Bring to a boil.
  • Add-in the pork leg. Boil for 5 minutes and then cover and simmer for 2 hours or until pork is very tender but still intact. Add-in the Shitake mushrooms 20 minutes before finishing.
  • Dilute cornstarch in water (about 3 tbsp) and then pour into the pot. Cook and stir until sauce thickens.
  • Add-in the bok choy. Cook for 2 to 3 minutes.
  • Transfer to a serving plate or serving tray. Serve and enjoy!

Notes:

Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.

Nutrition

Nutrition Facts
Pata Tim (Braised Pork Hocks) Recipe
Amount Per Serving
Calories 570 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5.9g37%
Cholesterol 108mg36%
Sodium 2268mg99%
Potassium 1199mg34%
Carbohydrates 49.2g16%
Fiber 5.4g23%
Sugar 32g36%
Protein 44.2g88%
Calcium 287mg29%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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Pata Tim Recipe Pinoy Food Guide

 

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