Pata tim is a classic Pinoy delicacy that’s said to be an evolved adaptation of the Chinese hong shao rou. Tender melt-in-your-mouth pork hock braised in a flavourful blend of peppercorns, sesame oil, and soy sauce, pata tim has a rich and unique flavour that you can’t replicate elsewhere. Make this dish at home for your lunch or dinner with our pata tim recipe.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
1.8kg of whole pork leg
3 tbsp of oil
120ml of Shaoxing wine
60ml of vinegar
235ml of soy sauce
100g of sugar
3 star anise
950ml of water
4 shiitake mushrooms, soaked and cut into 1-inch strips
1 bundle of bok choy, ends trimmed and leaves separated
Equipment
1 wide pan
1 pot
1 pan
Directions
Rinse the pork leg under cold running water, then pat dry.
In a wide pan over high heat, add 2 tablespoons of oil.
Add the pork leg and sear on all sides until lightly browned. Remove from the pan and set aside.
Combine Shaoxing wine, vinegar, soy sauce, sugar, star anise, and water in a pot.
Bring the mixture to a boil over medium heat and stir consistently until the sugar is completely dissolved.
Gently place the seared pork leg into the pot and boil for 5 minutes.
Turn the heat down to low, cover with the lid, and let it simmer for 2 hours until the meat is very tender.
In a pan over high heat, add the remaining oil.
Add mushrooms and cook for 1 minute. Remove from the pan and set aside.
In the same pan, add the bok choy and cook for 30 seconds until tender. Remove from the pan and set aside.
Arrange the pork leg on a serving platter along with the shiitake mushrooms and bok choy. Ladle the sauce over the top and serve immediately!
Recipe Notes
Here are a few pointers to take note of in the kitchen to perfect this pata tim recipe.
After rinsing, pat dry the pork leg thoroughly to ensure a beautiful sear.
Depending on the size of the pork leg, the cooking time will vary. If needed, add water in 125ml increments and adjust the seasoning according to taste.
Do not add cornstarch slurry as the bones are naturally gelatinous and will help thicken the sauce.
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