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Pork Pata Tim on a plate with batchoy.
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Pata Tim Recipe (Braised Pork Hock)

Pork hock cooked in a slightly sweet and savory sauce with star anise.
Course Main Course
Cuisine Chinese, Filipino
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 514kcal
Author Nora Rey
Cost $20-$25

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
US Customary - Metric

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.
 
Cooking Tips
  • 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.

Nutrition

Calories: 514kcal | Carbohydrates: 25g | Protein: 66g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 179mg | Sodium: 1298mg | Potassium: 1187mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg