📝 About This Recipe
A celebrated centerpiece of Filipino-Chinese cuisine, Pata Tim is a luxurious, slow-cooked pork hock braised in a rich, sweet, and savory soy-based sauce. This dish is defined by its gelatinous, fork-tender skin and meat that falls effortlessly off the bone, infused with the aromatic warmth of star anise and cinnamon. It is the ultimate comfort food for special occasions, representing a beautiful marriage of Hokkien influence and Filipino flair.
🥗 Ingredients
The Pork
- 1.5 kg Whole Pork Hock (Pata) (cleaned and hairs removed; front leg is preferred for more meat)
- 6 cups Water (for the initial parboiling)
Aromatics and Spices
- 8 cloves Garlic (smashed)
- 1 medium Red Onion (quartered)
- 2 inch piece Ginger (sliced into coins)
- 3 pieces Star Anise (whole)
- 1 piece Cinnamon Stick (about 3 inches long)
- 1 tablespoon Whole Black Peppercorns
Braising Liquid
- 1/2 cup Soy Sauce (high quality dark or regular soy sauce)
- 1/4 cup Oyster Sauce
- 1/2 cup Brown Sugar (packed)
- 1 cup Pineapple Juice (unsweetened)
- 2 tablespoons Shaoxing Wine (optional, for depth of flavor)
- 4 cups Beef Broth or Water (enough to submerge 3/4 of the pork)
Vegetables and Finishing
- 2-3 bunches Bok Choy (ends trimmed)
- 6-8 pieces Dried Shiitake Mushrooms (soaked in warm water until soft)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water for a slurry)
- 1 teaspoon Sesame Oil (for finishing aroma)
👨🍳 Instructions
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1
Place the pork hock in a large pot and cover with water. Bring to a rapid boil for 10 minutes to remove impurities. Drain the water and rinse the pork under cold running water. Pat dry with paper towels.
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2
In a clean, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the pork hock on all sides until the skin is lightly browned and slightly blistered.
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3
Add the garlic, onion, and ginger to the pot. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
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4
Pour in the soy sauce, oyster sauce, pineapple juice, and Shaoxing wine. Stir to combine and let it simmer for 2 minutes to cook off the alcohol.
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5
Add the beef broth (or water), star anise, cinnamon stick, peppercorns, and brown sugar. The liquid should cover about 3/4 of the pork hock.
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6
Bring the liquid to a boil, then immediately lower the heat to a very gentle simmer. Cover the pot tightly.
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7
Slow-cook the pork for 2 to 2.5 hours. Every 30 minutes, carefully flip the pork hock and baste it with the juices to ensure even coloring and tenderness.
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8
About 30 minutes before the meat is finished, add the soaked shiitake mushrooms into the braising liquid.
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9
Check for tenderness: the meat should easily pull away from the bone with a fork. Once tender, carefully remove the pork hock and mushrooms, placing them on a serving platter. Cover with foil to keep warm.
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10
Strain the braising liquid to remove the solids (spices and aromatics). Return the clear liquid to the pot and bring to a boil over medium heat.
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11
Taste the sauce and adjust with more sugar or salt if needed. Slowly whisk in the cornstarch slurry and simmer until the sauce thickens into a glossy glaze.
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12
In a separate pot of boiling water, blanch the bok choy for 1 minute until bright green but still crisp. Drain immediately.
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13
Stir the sesame oil into the thickened sauce. Pour the rich glaze generously over the pork hock on the platter.
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14
Arrange the blanched bok choy and mushrooms around the pork. Serve immediately while piping hot.
💡 Chef's Tips
For the best results, use a heavy-bottomed pot like a Dutch oven to maintain a consistent low temperature during the long braise. If you are in a rush, a pressure cooker can reduce the cooking time to 45-60 minutes, though slow-cooking yields a better texture. Don't skip the parboiling step; it is essential for a clean-tasting sauce and removing the 'gamey' scent of the pork. To achieve a professional 'lacquered' look, keep basting the pork with the sauce as it reduces. If the sauce is too salty, add a splash more pineapple juice or a little water to balance the flavors.
🍽️ Serving Suggestions
Serve with plenty of warm, fluffy white jasmine rice to soak up the decadent sauce. Pair with a side of pickled papaya (Atchara) to cut through the richness of the pork. A simple stir-fried broccoli with garlic makes an excellent additional vegetable side. For a traditional touch, serve with steamed Mantou (Chinese buns) to wipe the plate clean. Complement the meal with a cold glass of iced tea or a light, crisp lager.