Pata tim is one of those dishes that looks like it takes a lot of work, but it's actually pretty simple to make.
It's a braised pork hock cooked until very tender in a slightly sweet and savory sauce with star anise.
The meat turns soft and almost falling off the bone, while the sauce thickens and coats everything.
You can cook it low and slow on the stove, or use a pressure cooker to save time.
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Ingredients You'll Need
Notes and Substitutions
- Pork hock: This cut comes from the lower leg of the pig, sometimes with the feet (trotters). It gets soft and slightly gelatinous as it cooks. I used cut-up pieces so they cook faster and absorb 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 flavor and a chewy texture that soaks up the sauce well.
- Soy sauce: Use regular soy sauce and a little bit of dark soy sauce for color.
- Shaoxing wine: This adds more flavor to the sauce. If you do not have it, you can use cooking wine or a little pineapple juice. A little bit of rice vinegar can also help balance the sauce.
- Bok choy: Shanghai bok choy, pechay, or napa cabbage all work here. You can also add carrots or chayote if you want more vegetables.
How to Make Pata Tim (Step-by-Step)
Step 1: Boil the pork hock
Rinse about 5 pounds of pork hock and place it in a large pot. Add enough water to fully cover the meat.
Boil for 20 minutes to remove any impurities. Rinse the meat again and pat it dry with paper towels. Season with salt.
Step 2: Rehydrate the mushrooms
Soak 10 dried shiitake mushrooms in warm water until soft. Trim the stems, if there are any.
Step 3: Sear the pork
In a heavy-bottomed pot or pressure cooker, heat a thin layer of oil over high heat. Sear the pork until lightly browned on most sides.
The oil can splatter, especially if the pork is wet, so pat it dry first.
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). Sauté until softened and fragrant.
Step 6: Add pork and seasonings
Return the pork to the pot, then add:
- ⅔ cup soy sauce
- ½ cup Shaoxing wine
- ½ cup brown sugar
- 1½ cups water for a pressure cooker (or 4 cups for the stovetop)
- black pepper (to taste)
If cooking on the stovetop, use 4 cups of water instead.
Step 7: Add the spices
Add 4 star anise, 2 bay leaves, and 1 cinnamon stick.
If you have a spice bag, you can use it to keep them together and make them easier to remove later.
Step 8: Cook until tender
If using a pressure cooker, cook on high pressure for 45 minutes to 1 hour for cut-up pieces, longer for a whole hock.
If cooking on the stovetop, simmer over medium-low heat for 2½ to 3 hours, depending on the size.
The pork is ready when it is very tender and easy to pull from the bone. A fork should slide in easily.
Taste the sauce and adjust as needed.
Step 9: Thicken the sauce
Transfer the meat to a serving platter.
Mix 2 tablespoons of cornstarch and ¼ cup of water until smooth, then stir into the sauce.
Add 1 tablespoon of sesame oil and simmer until slightly thickened.
Step 10: Blanch the bok choy (optional)
Blanch the bok choy in boiling water for 30 seconds to 1 minute, then drain. Or add it straight to the sauce and let it wilt.
Step 11: Serve
Arrange the bok choy around the meat, then spoon the warm sauce over the top.
Serve your pata tim with steamed rice and enjoy!
Cooking Tips
- Pat the pork dry before searing. This helps it brown better and reduces splatter.
- Do not skip the boiling step. It helps remove impurities and keeps the sauce cleaner.
- Brown the pork well. This adds more flavor to the sauce.
- Adjust the sauce at the end. Soy sauce brands vary, so taste and adjust the saltiness or sweetness.
- Cook until very tender. The meat should be easy to pull from the bone.
Recipe FAQs
Pata tim is a Filipino braised pork dish with Chinese influence, similar to asado.
It is made with pork leg or hock cooked in a slightly sweet and savory sauce until very tender.
No problem. You can cook it on the stovetop instead. Simmer over medium-low heat for 2½ to 3 hours, or until the pork is very tender.
Yes. Pork leg is the closest substitute. You can also use pork belly or pork shoulder, but the texture will be less gelatinous.
Not exactly. Pork hock comes from the lower part of the leg, closer to the feet. Pork leg is higher up and has more meat.
Both can be used, but pork hock is more gelatinous and makes a thicker sauce.
Yes. You can make it a day ahead and reheat before serving. The flavor gets even better as it sits.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Thaw in the fridge if frozen, then reheat on the stove or in the microwave. Add a little water if needed.
More Chinese-Inspired Filipino Dishes
- Pancit canton: Stir-fried wheat noodles with meat and vegetables.
- Lumpia shanghai: Crispy spring rolls with a savory meat filling.
- Siopao: Steamed or baked buns filled with seasoned meat.
- Siomai: Steamed or baked buns filled with seasoned meat.
- Hopia: Flaky pastry with sweet fillings like mung bean or ube.
- Arroz caldo: Rice porridge with chicken, ginger, and garlic.
- Fish tausi: Fish cooked with fermented black beans.
Other Pork Recipes You May Like
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📖 Recipe
Pata Tim Recipe (Braised Pork Hock)
Equipment
- Pressure cooker or heavy-bottomed pot
- Small pot (for blanching bok choy) optional
Ingredients
- 5 pounds pork hock
- 10 dried shiitake mushrooms
- 6 garlic cloves smashed
- 1 medium onion chopped
- ⅔ cup soy sauce
- ½ cup Shaoxing wine
- ½ cup brown sugar more to taste
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons cornstarch (mix with ¼ cup of water)
- 1 tablespoon sesame oil
- 1 bunch bok choy (see note)
- Salt and pepper (or whole peppercorn) to taste
- Neutral oil for searing
Instructions
- Boil the pork hock in enough water to cover for 20 minutes. Drain, rinse, pat dry, and season with salt.
- Soak the shiitake mushrooms in warm water until soft. Drain, squeeze out any excess water, and trim the stems (if needed).
- Sear the pork in a little oil over high heat until lightly browned.
- Sauté the mushrooms until lightly browned. Add the garlic and onion, then cook until softened and fragrant.
- Return the pork to the pot. Add the soy sauce, Shaoxing wine, brown sugar, and 1½ cups water (for pressure cooker).If cooking on the stovetop, use 4 cups water instead.
- Add the star anise, bay leaves, cinnamon stick, and black pepper.
- Cook on high pressure for 45 minutes to 1 hour for cut-up pieces, or 1½ to 2 hours for a whole hock.If cooking on the stovetop, simmer over medium-low heat for 2½ to 3 hours. The pork should be very tender and easy to pull from the bone. Taste and adjust the sauce as needed.
- Transfer the meat to a serving platter. Mix the cornstarch and water until smooth, then stir into the sauce. Add the sesame oil and simmer until slightly thickened.
- Blanch the bok choy for 30 seconds to 1 minute, or add it straight to the sauce and let it wilt.
- Arrange the bok choy around the meat, then spoon the sauce over the top.
Notes
- Pork hock: From the lower leg, sometimes with the feet or trotters. Cut-up pieces cook faster and absorb more flavor.
- Shiitake mushrooms: Dried has more flavor, but fresh works too. Dried banana blossoms are another option.
- Soy sauce: Use regular soy sauce and a little bit of dark soy sauce for color.
- Shaoxing wine: Adds more flavor to the sauce. Use cooking wine or a little pineapple juice if needed. Rice vinegar also works.
- Bok choy: Shanghai bok choy, pechay, or napa cabbage all work. Carrots or chayote are also nice for more vegetables.
- Pat the pork dry before searing.
- Do not skip the boiling step.
- Brown the pork well for more flavor.
- Taste and adjust the sauce at the end.
- Cook until very tender.
Izzie says
I haven't tasted this for a loooooooooooonnnnnng time. Thanks for the recipe.
Nora Reyes says
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 says
Delicious!!!
Nora Reyes says
Hey Mark, Thank you! =)