How To Cook Pata Tim

5 from 4 votes

Pata tim is a Filipino dish featuring tender, slow-cooked pork hocks braised in a flavorful blend of soy sauce, spices, and sometimes mushrooms, resulting in a rich, savory stew.

Prep Time10

Cook Time2

Total Time2 10

Course: Pork Recipe

Cuisine: Filipino

Keyword: pata tim, stewed pork hocks

Servings: 5 servings

Calories: 831kcal

Author: Manny

Ingredients

1 kilo pork pata pork leg or 1 whole pork pata
1 bunch bokchoy
3 Tbsp. soy sauce
1/4 cup oyster sauce
1 cup pineapple juice
1 whole star anise or sanke
6 cloves garlic crushed
1 stick cinnamon bark or 1/4 tsp. cinnamon powder
2 Tbsp. sugar
2 Tbsp. cornstarch
salt or patis fish sauce
50 grams Shitake mushrooms optional or dried Chinese mushrooms
4 cups water

Instructions

How To Cook Pata Tim:

When buying the pork leg, it is easier to prepare if you will ask the meat vendor to chop it for you about 1 1/2 inch thick. You can also use cook the whole pork pata.
Wash the pork pata in running water and soak in water for at least half an hour to remove the all the blood and to lessen the odor.
Wash and clean pata and drain. You can also soak in water for at least half an hour to remove the all the blood and to lessen the odor. Wipe with paper towel to dry. Remove hairs by burning it using a torch or lighter.
You can also burn the hairs using your stove by passing it through the flames.
This part, you have two options: retain the foot or trotters or cut it off.
Ask the butcher to cut it for you or you can use a cleaver to chop it off.
In a hot wok, heat at least a cup of cooking oil and sear the pork pata skin to remove odor and to have a nice reddish brown mahogany color when cooked.
In a pot combine soy sauce, pineapple juice, garlic, star anise and cinnamon bark.
Let boil and simmer for about an hour to 2 hours. Add more water if necessarily.
Then add sugar and oyster sauce. Boil again for 30 minutes or until the pork is tender.
Add in the mushroom and continue cooking until the skin is soft and with a gelatin texture and the liquid is reduced to half.
Mix cornstarch with 3 Tbsp water and pour in to thicken the sauce. Season with salt or fish sauce to taste.
In the meantime, wash and trim the bok choy. Blanch in a saucepan with boiling water for 2 minutes.
Then mix the bok choy with the pork hocks and serve hot.
You can make it more presentable by doing this: upon serving the pata tim, arrange a bed of blanched bok choy on a platter.
Then put the pork leg pieces and mushrooms on the bok choy and pour over the sauce on the pork pata.

Video

Watch the Cooking Video Below:

Notes

Cooking Tips:

Choose the Right Cut of Pork

For a more tender and flavorful dish, select a fresh pork leg with a good balance of meat, fat, and skin. Ask your butcher to chop the leg into 1 1/2-inch thick pieces, as this size cooks more evenly and absorbs the sauce better. Ensuring the pork is properly cleaned and trimmed will also help reduce any strong, gamey flavors.

Sear the Pork for Better Flavor

Searing the pork leg before braising is key to enhancing the dish’s flavor and appearance. This step locks in the juices, adds depth to the taste, and gives the meat a beautiful reddish-brown color. Make sure the oil is hot enough before searing to achieve a nice crust without overcooking the meat.

Simmer Slowly for Tender Meat

Patience is crucial when braising the pork leg to achieve its signature tenderness. Cook the pork on low heat for at least an hour or until the meat easily pulls away from the bone. If necessary, add water gradually to keep the meat submerged in the sauce, ensuring it remains moist and flavorful throughout the cooking process.