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 is a popular pork leg Filipino dish which is very similar to the paksiw na pata but does this dish not have vinegar.
Prep Time10mins
Cook Time2hrs
Total Time2hrs10mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: pata tim, stewed pork hocks
Servings: 5servings
Calories: 424kcal
Author: Manny
Ingredients
1kilopork patapork leg or 1 whole pork pata
1bunch bokchoy
3Tbsp.soy sauce
1/4cupoyster sauce
1cuppineapple juice
1whole star anise or sanke
6clovesgarliccrushed
1stick cinnamon bark or 1/4 tsp. cinnamon powder
2Tbsp.sugar
2Tbsp.cornstarch
salt or patisfish sauce
50gramsShitake mushroomsoptional or dried Chinese mushrooms
4cupswater
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.
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.
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!
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!
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.
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
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!
Hi Blessie! Thanks for sharing your cooking experience! đ
Can i use this measurements for four pata legs or need some adjustments.
Hi Jeoffry, Yes you need to adjust the amount of the other ingredients when cooking 4 pata legs. You can multiply it by four.
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!
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.
Hi Ann, I think you can use orange juice.
Instead of pineapple juice, whatâs the alternative?
Will try your recipe on my birthday. Thanks.
Hi Geepet, advance happy birthday!
Hi Fely, good luck on your cooking!
I’ll try to cook this pata tim recipe tomorrow. Thanks!
Thanks for your comment too Willy. Yes you can omit the bokchoy but be sure to include the mushrooms.
Hi! Thanks for sharing this delicious pata tim recipe. Just want to ask if I can omit the book choy.
Recipes from Panlasang Pinoy is very helpful. Thank you and more power…