Pata Tim (Braised Pork Hocks)

Pata tim is a popular pork leg Filipino dish which is very similar to paksiw na pata but this dish does not have vinegar. This dish is basically cooked pork leg with a blend of soy sauce, oyster sauce, pineapple juice and spices like garlic, star anise and cinnamon and with vegetables like mushrooms and bok choy.

What makes this dish appetizing aside from it’s flavor is the very tender meat and the skin with gelatin like texture and thick savory sauce. Cooking this dish seems complicated and you might think that this can only be cooked by an experienced chef. But just reading the procedure, you will know that it is that complicated at all. If you have cooked some simple Asian dishes or Filipino dishes, then cooking pata tim is a breeze.

A Classic Filipino Comfort: Braised Pork Hocks

The dish, often dubbed as braised pork hocks, is a beloved Filipino classic that holds a special place in many households. While it shares similarities with paksiw na pata, the absence of vinegar in its preparation gives it a unique and savory profile that sets it apart. The combination of tender pork leg simmered in a rich blend of soy sauce, oyster sauce, and pineapple juice, along with aromatic spices like star anise and cinnamon, results in a dish that is both hearty and flavorful.

What truly makes this braised pork leg a favorite is its melt-in-your-mouth tenderness and the luscious, gelatinous texture of the skin. The thick, savory sauce clings to the meat, making every bite a delightful experience. Despite what you might think, preparing this dish is not as complex as it appears. Even if you’re a beginner in the kitchen, you can master this dish with a little patience and some basic cooking skills.

The Origins of Braised Pork Hocks in Filipino Cuisine

The dish traces its roots to Chinese cuisine, where braised pork dishes have been a staple for centuries. The Chinese influence on Filipino cooking is evident in the use of ingredients like soy sauce, star anise, and cinnamon—common elements in many Asian braises. Over time, this dish has evolved and adapted to suit the Filipino palate, incorporating local ingredients like pineapple juice, which adds a subtle sweetness and a distinct tropical twist.

In many Filipino households, this dish is often reserved for special occasions or family gatherings, where its rich flavors and tender texture can be fully appreciated. It’s a dish that brings people together, encouraging them to sit down, share a meal, and enjoy the comforting flavors of home.

Preparing the Pork Leg

To achieve the perfect braised pork hock, the preparation of the meat is crucial. Start by selecting a good quality pork leg, also known as pata, from your local butcher. It’s recommended to have the pork leg chopped into 1 1/2-inch thick pieces, as this will make it easier to cook and serve. Before cooking, ensure that the pork leg is thoroughly cleaned. Rinse it under running water, and for best results, soak it in water for at least 30 minutes. This process helps to remove any remaining blood and reduces any strong odors that might linger.

Once cleaned, the pork leg needs to be dried properly using a paper towel. An additional step to ensure the best texture is to remove any remaining hairs by passing the pork leg through an open flame. This can be done using a kitchen torch or even your stove.

The Secret to Perfect Searing

Searing the pork leg before braising is a step that should not be skipped. This not only helps to lock in the flavors but also gives the meat a beautiful mahogany color, which adds to the dish’s overall appeal. To sear the pork leg, heat a generous amount of cooking oil in a wok until it’s hot. Carefully place the pork leg in the wok, ensuring the skin is seared evenly. This process not only enhances the flavor but also helps in achieving that tender and succulent meat we all crave.

Building the Flavors: Simmering the Pork Leg

Once the pork leg is seared, it’s time to start building the flavors. In a large pot, combine soy sauce, pineapple juice, garlic, star anise, and cinnamon bark. Bring the mixture to a boil, then lower the heat and let it simmer gently. This slow cooking process allows the pork leg to absorb the flavors of the sauce while becoming incredibly tender.

The braising process can take anywhere from one to two hours, depending on the size and thickness of the pork leg. During this time, it’s important to monitor the liquid levels in the pot. If needed, add more water to ensure the pork leg remains partially submerged in the braising liquid. As the pork cooks, the sauce will gradually thicken, and the meat will become so tender that it easily pulls away from the bone.

The Finishing Touches: Adding Vegetables

As the pork leg nears its final stages of cooking, mushrooms are added to the pot. The mushrooms soak up the rich sauce, adding an earthy depth to the dish. Additionally, cornstarch mixed with water is stirred into the pot to further thicken the sauce to a silky consistency.

While the pork leg is finishing its braise, prepare the bok choy by blanching it in boiling water for a couple of minutes. This quick cooking process preserves the vibrant green color and adds a fresh, crisp contrast to the rich pork.

Serving the Dish

To serve, create a bed of blanched bok choy on a large platter. Arrange the tender pork leg and mushrooms on top, then generously spoon over the thickened sauce. This presentation not only makes the dish visually appealing but also ensures that every bite is packed with flavor.

Braised pork hocks are more than just a meal; they’re a testament to the rich culinary heritage of the Philippines. The combination of tender meat, flavorful sauce, and fresh vegetables creates a dish that is both comforting and indulgent, perfect for sharing with family and friends. Whether you’re a seasoned cook or just starting out, this dish is sure to become a favorite in your home.

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5 from 4 votes

How To Cook Pata Tim

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 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

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.