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You are here: Home / Pork Recipes / Pata Tim (Braised Pork Hocks)

Pata Tim (Braised Pork Hocks)

February 8, 2020 by Manny 16 Comments

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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.

 

Pata Tim
Print Recipe
5 from 11 votes

How To Cook Pata Tim

Pata tim is a popular pork leg Filipino dish which is very similar to the paksiw na pata but does this dish not have vinegar.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: pata tim, stewed pork hocks
Servings: 5 servings
Calories: 424kcal
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 pata tim 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 pata tim.

Video

Watch the Video on How to Cook Pata Tim:

 

Pata Tim

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Filed Under: Pork Recipes Tagged With: pata tim, patatim recipe, pork leg recipe

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Edna Evangelista-Tactaquin

    February 17, 2023 at 2:17 pm

    5 stars
    This is so good
    I just cooked it today and I love it, just the way my Mom cooked it in the Philippines. Thank you for this recipe

    Reply
  2. Blessie Santos

    April 4, 2021 at 5:22 pm

    5 stars
    I tried the recipe for Easter lunch yesterday and it was so good! Since my family loves to put sauce on the rice, I doubled the measurements for it. Thanks for recipe!

    Reply
    • Manny

      April 9, 2021 at 9:08 am

      5 stars
      Hi Blessie! Thanks for sharing your cooking experience! 😁

      Reply
  3. Joeffrey

    March 9, 2021 at 11:27 am

    Can i use this measurements for four pata legs or need some adjustments.

    Reply
    • Manny

      March 18, 2021 at 1:02 am

      5 stars
      Hi Jeoffry, Yes you need to adjust the amount of the other ingredients when cooking 4 pata legs. You can multiply it by four.

      Reply
  4. tintin

    February 9, 2019 at 8:43 pm

    5 stars
    Pata tim is a yummy dish! some people include banana blossom in their recipe, may I ask when is the right time to add the banana blossom in cooking Pata tim? thank you!

    Reply
    • Manny

      February 11, 2019 at 8:12 am

      5 stars
      Hi Tintin, I didn’t know that some people prefer adding banana blossoms on pata tim. But in paksiw na pata, banan blossoms are usually added a few minutes before it is cooked.

      Reply
  5. Manny

    January 9, 2019 at 6:57 pm

    5 stars
    Hi Ann, I think you can use orange juice.

    Reply
  6. Ann

    January 4, 2019 at 5:54 pm

    Instead of pineapple juice, what’s the alternative?

    Reply
  7. Geepet

    June 18, 2018 at 3:40 am

    Will try your recipe on my birthday. Thanks.

    Reply
    • Manny

      June 18, 2018 at 9:19 am

      5 stars
      Hi Geepet, advance happy birthday!

      Reply
  8. Manny

    September 9, 2017 at 9:10 am

    5 stars
    Hi Fely, good luck on your cooking!

    Reply
  9. Fely

    January 13, 2016 at 8:25 am

    5 stars
    I’ll try to cook this pata tim recipe tomorrow. Thanks!

    Reply
  10. Manny

    January 9, 2016 at 7:20 am

    5 stars
    Thanks for your comment too Willy. Yes you can omit the bokchoy but be sure to include the mushrooms.

    Reply
  11. Willy

    January 9, 2016 at 5:21 am

    Hi! Thanks for sharing this delicious pata tim recipe. Just want to ask if I can omit the book choy.

    Reply
  12. Rebecca Go Gamis

    October 24, 2015 at 2:48 am

    Recipes from Panlasang Pinoy is very helpful. Thank you and more power…

    Reply

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