pata tim

Pata Tim is a popular Filipino-Chinese dish of braised pork hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones.

Pata Tim (Braised Pork Hocks)

pork leg (ham hock)

water

salt

star anise

bay leaves

peppercorn

oil (- for searing)

garlic (-

brown sugar

soy sauce

cornstarch

Pour 4 cups of water into a pot. Add salt, star anise, bay leaves, and peppercorns. Bring to a simmer until salt is dissolved. Let it cool down to room temperature.Place pork hock in a large bowl or a Ziploc bag.&nbsp; Pour the brine solution over the pork hock and cover. Place in the fridge overnight (or up to&nbsp;3 days). Remove from brine&nbsp;and pat the pork hock dry.

In a pot just large enough to fit the whole pork hock, heat oil over medium-high heat. Sear all sides until golden about 3 minutes each side.

Pour 3 cups of water and add the garlic, brown sugar, soy sauce, star anise, bay leaves, and peppercorns. Cover the pot with the lid and bring to a boil.

Once it starts to boil, turn down the heat to low and cook for at least 3 hours or until the skin and meat are so tender they easily separate&nbsp;from the bone. Remember to turn the meat every other 30 minutes.&nbsp;You may have to add more water until the meat reached the desired tenderness.Make sure also that by that time, you still have at least 1 cup (up to 1.5 cups) of the liquids remaining.&nbsp;

Gently remove the pork hock and transfer to a serving dish. Run the remaining liquids through a strainer or a sieve to remove the chunky pieces. Return the liquids to the pot and turn heat to low.&nbsp; &nbsp;

Dissolve the cornstarch in 1/4 cup of water and gradually pour this mixture into the pot with liquids while continuously stirring to form a thick sauce.&nbsp;&nbsp;

Pour sauce over the pork leg and serve. This is usually eaten with steamed rice. You may also add some steamed bok choi for sides.&nbsp;

Melt-in-your-mouth tender Pata Tim braised in a sweet and savory sauce. Easy to make and so good with steamed rice!

Pata Tim

pork

Chinese cooking wine

vinegar

sugar

mushrooms

bundle bok choy, ends trimmed and leaves separated

Have the butcher cut pork leg at about 2 inches apart but not all the way through. Under cold running water, rinse pork leg. Pat dry.

In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside.

In a large pot, combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, bring to a boil, stirring regularly until sugar is dissolved.&nbsp;

Gently place pork leg into the liquid mixture and boil for about 5 minutes.&nbsp;

Lower heat, cover and continue to cook for about 2 to 2 1/2 hours or until meat is very tender and almost falling off the bone. Add more water in 1/2 cup increments as needed during cooking to maintain about 2 cups of sauce.

Rinse the mushrooms and mushrooms into 1-inch thick strips.

In a pan over high heat, heat the remaining 1 tablespoon oil. Add mushrooms and cook, stirring regularly, for about 1 minute or until heated through. Remove from pan and keep warm.

In the pan, add bok choy and cook, stirring regularly, for about 30 seconds&nbsp;or until tender yet crisp.

To serve, place pork leg on a serving platter. Arrange bok choy and shitake mushrooms around pork leg. Spoon sauce over the vegetables and meat. Serve hot.

https://www.youtube.com/watch?v=ugVJDK_5pTM

Learn how to make Pata Tim, a delicious pork leg braised low and slow in a sweet and savory sauce with bok choy and mushrooms. Melt-in-your-mouth tender and flavorful!
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Ingredients:

3 pounds whole pork leg
3 tablespoons oil
1/2 cup Chinese cooking wine
1/4 cup vinegar
1 cup soy sauce
1/2 cup sugar
3 pieces star anise
4 cups water
4 pieces shitake mushrooms
1 bundle bok choy, ends trimmed and leaves separated

Instructions:

Have the butcher cut pork leg at about 2 inches apart but not all the way through. Under cold running water, rinse pork leg. Pat dry.
In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside.

In a large pot, combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, bring to a boil, stirring regularly until sugar is dissolved. 

Gently place pork leg into the liquid mixture and boil for about 5 minutes. 

Lower heat, cover and continue to cook for about 2 to 2-1/2 hours or until meat is very tender and almost falling off the bone. Add more water in 1 cup increments as needed during cooking to maintain about 2 cups of sauce.

Rinse the mushrooms to rid of dirt. Drain well.

In a pan over high heat, heat the remaining 1 tablespoon oil. Add mushrooms and cook, stirring regularly, for about 1 minute or until heated through. Remove from pan and keep warm.

In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or until tender yet crisp.

To serve, place pork leg on a serving platter. Arrange bok choy and shitake mushrooms around pork leg. Spoon sauce over the vegetables and meat. Serve hot.

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How to Make Pata Tim

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Pata Tim (Braised Pork Hocks)

Pata Tim

Top 2 pata tim recipes from across the web

The most viewed pata tim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pata Tim (Braised Pork Hocks)

Pata Tim

The most viewed pata tim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine