Pata Tim is all about slow-cooking pork hock until it’s so tender, it practically melts in your mouth. The savory sauce is slightly sweet, with a hint of star anise. Using a pressure cooker, you can make this dish quickly and easily—perfect for any occasion!
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What is Pata Tim?
Pata Tim is a Filipino dish with Chinese influences, similar to Asado. It’s a braise or a stew with pork leg or hock, slow-cooked in a slightly sweet and savory sauce until the tender meat becomes gelatinous.
The sauce is full of flavor, with soy sauce, star anise, spices, and sometimes oyster sauce. I usually cook it in a pressure cooker to save time, but you can also use a stove or slow cooker if you're not in a rush.
Ingredients you'll need
Notes and substitutions
- Pork hock: This cut comes from the lower leg of the pig, sometimes including the feet (trotters). It becomes gelatinous when slow-cooked, which makes the dish rich and flavorful. I used pork hock cut into pieces so it cooks faster and brings out more flavor.
- Shiitake mushrooms: I prefer dried shiitake mushrooms for more umami flavor, but fresh ones work too. Dried banana blossoms are another option—they have a mild, slightly sweet taste and a chewy texture that soaks up the sauce nicely.
- Soy sauce: You can use regular or light soy sauce. If you'd like a darker color, just add a splash of dark soy sauce.
- Shaoxing wine: This is a Chinese rice wine that adds a rich, slightly sweet flavor. If you can't find it, you can use regular cooking wine or pineapple juice for a touch of sweetness. For a little acidity, try a splash of rice wine vinegar.
- Bok choy: You can use Shanghai bok choy, pechay, or napa cabbage—any of these greens work well. For extra crunch and mild flavor, add some carrots or chayote.
How to make this recipe
Step 1: Boil the pork hock
Rinse about 5 pounds of pork hock under cold water and place it in a large pot. Add enough water to fully cover the meat.
Let it boil for about 20 minutes to remove any impurities. Once done, rinse the meat again and pat it dry with paper towels. Season with salt.
Step 2: Rehydrate the mushrooms
Place about 10 dried shiitake mushrooms in warm water and let them soak until soft. Once they’re rehydrated, trim the stems (if there are any).
Step 3: Sear the pork
In a heavy-bottomed pot or electric pressure cooker, add a thin coating of oil and heat over high heat. Sear the pork until it's lightly browned on most sides.
Oil can splatter while searing, especially if the pork isn't dry. Make sure to pat the pork dry and keep your distance to avoid burns.
PRO TIP: Searing the pork creates a flavorful browned crust through the Maillard reaction. The bits left behind in the pot—called fond—will add more flavor to the sauce later.
Step 4: Sauté the mushrooms
Drain the mushrooms and squeeze out any excess water. Sauté them over medium-high heat until they’re lightly browned. Add more oil as needed.
Step 5: Sauté the aromatics
Add 6 garlic cloves (smashed) and 1 medium onion (chopped) and sauté until softened and fragrant.
Step 6: Add pork and seasonings
Place the pork back into the pot. Then, pour in ⅔ cup soy sauce, ½ cup Shaoxing wine, and ½ cup brown sugar.
For the stovetop, add 4 cups of water. If you're using an electric pressure cooker, reduce the water to 1½ cups since it locks in moisture well.
Step 7: Add the spices
Toss in 4 star anise, 2 bay leaves, and 1 cinnamon stick. If you have a mesh spice bag, use it to keep the spices together—this makes them easy to remove later. Then, add some fresh black pepper to taste.
Step 8: Tenderize the pork
Stovetop method: Simmer over medium-low heat for 2½ to 3 hours, depending on the size.
Electric pressure cooker: Set to high pressure and cook for 45 minutes to 1 hour for cut-up pieces, or 1½ to 2 hours for a whole hock.
You’ll know it’s ready when the meat is very tender and pulls away from the bone with ease. Poke it with a fork—if it slides in easily and the meat is almost falling off, it's done!
Taste the sauce and adjust the seasoning as needed. You can add a little more salt, pepper, sugar, or a bit of water or broth to balance the flavor.
Step 9: Thicken the sauce
Transfer the meat to a serving platter and keep it warm. Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with ¼ cup of water.
Stir it into the sauce, then add 1 tablespoon of sesame oil. Let it simmer for about 2 minutes, or until the sauce thickens to your liking.
Step 10: Blanch the bok choy
In a separate pot of boiling water, blanch the bok choy for about 30 seconds to 1 minute. You can also stir it directly into the sauce and let it wilt.
Optional: Add a pinch of baking soda to the boiling water when blanching. It helps the bok choy stay bright green and preserves its crisp texture.
Step 11: Plate and serve
Spoon the warm sauce over the meat. Then, arrange the bok choy on the side and serve!
Serve your Pata Tim with steamed rice and enjoy!
Recipe FAQs
No problem—you can make Pata Tim on the stovetop instead. Just simmer it over medium-low heat for about 2½ to 3 hours. It’s ready when the pork hock is very tender and the meat pulls away from the bone easily.
Yes, absolutely! Pork hock is traditional because it becomes tender and gelatinous when slow-cooked, but you can also use cuts like pork belly or pork shoulder. They may cook a bit faster and have a different texture, but they’ll still turn out delicious.
Not quite—they’re different parts of the pig. The pork hock comes from the lower part, near the foot. It’s tougher but becomes tender and gelatinous when slow-cooked. The pork leg is from the upper part and is much leaner, making it better for roasting.
Yes, you can make Pata Tim ahead of time. It often tastes even better the next day as the flavors develop more. Just reheat it gently over low heat or in the microwave before serving.
More Chinese-inspired Filipino dishes
- Pancit Canton: Stir-fried wheat noodles with mixed vegetables and meat. A similar dish, Pancit Bihon, uses thin rice noodles instead.
- Lumpia Shanghai: Crispy fried spring rolls filled with ground meat and vegetables, wrapped in lumpia wrappers.
- Siopao: Steamed or baked buns filled with savory meat, like sweet pork (asado) or meatballs (bola-bola).
- Siomai: Steamed dumplings made with ground pork, shrimp, and vegetables like singkamas (jicama) or mushrooms, wrapped in wonton wrappers.
- Hopia: Similar to Chinese mooncakes, this flaky pastry has a sweet filling with mung beans, ube (purple yam), or pork fat.
- Arroz Caldo: Similar to Chinese congee, this rice porridge is cooked with chicken, ginger, and garlic.
- Fish Tausi: Fish cooked with tausi or fermented black soybeans.
Other pork recipes you may like
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📖 Recipe
Pata Tim Recipe
Equipment
- Large heavy-bottomed pot (or a pressure cooker)
- Small saucepan (for blanching bok choy)
Ingredients
- 5 pounds pork hock (see note)
- 10 dried shiitake mushrooms (see note)
- 6 garlic cloves smashed
- 1 medium onion chopped
- ⅔ cup soy sauce (see note)
- ½ cup Shaoxing wine (see note)
- ½ cup brown sugar adjust to taste
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 bunch bok choy (see note)
- Salt and pepper (or whole peppercorn) to taste
- Neutral oil for searing
Instructions
- Rinse the pork hock and place in a large pot. Cover with enough water and boil for 20 minutes to remove impurities. Rinse again, pat dry, and season with salt.
- Soak the dried shiitake mushrooms in warm water until softened. Trim the stems if needed.
- In a heavy-bottomed pot or electric pressure cooker, add oil and sear the pork over high heat until it's lightly browned on most sides.Oil can splatter while searing, especially if the pork isn't dry. Make sure to pat the pork dry and keep your distance to avoid burns.
- Drain the mushrooms and squeeze out excess water. Sauté them over medium-high heat until lightly browned. Add oil if needed.
- Add the garlic and onion, then sauté until softened and aromatic.
- Place the pork back into the pot. Then, add the soy sauce, Shaoxing wine, and brown sugar.For the stovetop, add 4 cups of water. If you're using an electric pressure cooker, reduce the water to 1½ cups since it locks in moisture well.
- Add the star anise, bay leaves, and cinnamon stick. Use a spice bag, if you have. Then, add some black pepper to taste.
- Cook the meat until it's very tender and pulls away from the bone easily.Stovetop method: Simmer over medium-low heat for 2½ to 3 hours, depending on the size.Electric pressure cooker: Set to high pressure and cook for 45 minutes to 1 hour for cut-up pieces, or 1½ to 2 hours for a whole hock.Taste the sauce and adjust seasoning with salt, pepper, sugar, or a splash of water or broth, if needed.
- Transfer the meat to a platter and keep warm. Mix the cornstarch with ¼ cup water and stir into the sauce. Add the sesame oil and simmer for about 2 minutes, until the sauce thickens.
- Blanch the bok choy in boiling water for 30 seconds to 1 minute, or stir it into the sauce and let it wilt.
- Spoon the warm sauce over the meat. Then, arrange the bok choy on the side and serve!
Notes
- Pork hock: This cut comes from the lower leg of the pig, sometimes with the feet or trotters. Using cut-up pork hock helps it cook faster and brings out more flavor.
- Shiitake mushrooms: Use the dried variety for more umami flavor, but fresh works too. You can also use dried banana blossoms for a mild, slightly sweet taste and chewy texture.
- Soy sauce: Use regular or light soy sauce. For a darker color, add a splash of dark soy sauce.
- Shaoxing wine: This Chinese rice wine adds a rich, slightly sweet flavor. If you can't find it, use regular cooking wine or pineapple juice for sweetness. For acidity, a splash of rice wine vinegar works well.
- Bok choy: Use Shanghai bok choy, pechay, or napa cabbage. For extra crunch and mild flavor, add carrots or chayote.
Izzie
I haven't tasted this for a loooooooooooonnnnnng time. Thanks for the recipe.
Nora Reyes
Hello Izzie! Aw, I’m so glad this brought back memories! I hope you get to enjoy it again soon—let me know how it turns out if you try the recipe! 😊
Mark
Delicious!!!
Nora Reyes
Hey Mark, Thank you! =)