Pata Tim Recipe

This Filipino dish is a rich, savory delight that always brings smiles to the table.

Start by choosing a well-marbled pork hock for the best flavor and tenderness.

The key to this recipe is slow cooking, which makes the meat incredibly tender.

Don’t rush the braising process; patience will reward you with melt-in-your-mouth goodness.

I love how the combination of soy sauce, star anise, and brown sugar creates a deep, aromatic sauce.

Serve it with steamed bok choy and jasmine rice to soak up all the delicious flavors.

How to Make Pata Tim

Ingredients List

• 3 pounds of pork legs (pata)
• 5 cups of water
• 1 cup water (extra for cornstarch slurry)
• 1/4 cup Chinese cooking wine
• 1/4 cup Oyster Sauce
• 1 tbsp fish sauce
• 1 Knorr Pork Cube
• 1 tbsp cornstarch
• 1/4 cup of shiitake mushrooms, soaked and drained
• Bok choy or other leafy vegetables (optional)

Step-by-step process

Step 1. Prepare the pork legs:

Clean and wash the pork legs well.

You may choose to use a pressure cooker to tenderize the pork legs.

If using a pressure cooker, cook the pork legs for approximately 40 minutes with 4 cups of water.

Step 2. Create the sauce:

Combine 1 cup of water, Chinese cooking wine, oyster sauce, fish sauce, and Knorr Pork Cube in a cooking pot.

Stir the mixture until well combined.

Bring the sauce to a boil over medium heat.

Step 3. Add the pork legs:

Once the sauce is boiling, carefully add the cooked pork legs from the pressure cooker to the pot, ensuring they are fully submerged in the sauce.

Reduce the heat to simmer, cover the pot, and let it cook for about an hour.

This will allow the pork legs to absorb the delicious flavors of the sauce.

Step 4. Cook the mushrooms:

While the pork legs are simmering, prepare the shiitake mushrooms by soaking them in warm water for 20-30 minutes until they soften.

Drain the mushrooms and squeeze out the excess water.

Add the mushrooms to the simmering pork and sauce pot and let them cook for another 30 minutes.

Step 5. Thicken the sauce:

In a small bowl, combine 1 cup of water with 1 tablespoon of cornstarch to create a slurry.

Mix well until smooth.

Slowly pour the cornstarch slurry into the pot, stirring continuously.

This will help thicken the sauce, creating a delicious, rich brown sauce that will coat the pork legs.

Now you know how to make a mouthwatering Pata Tim dish for your next special occasion.

Enjoy!

Side Dishes for Pata Tim

Pata Tim is a tender, flavorful Filipino-Chinese dish made of braised pork hock.

The rich, savory taste of this dish can be delicately balanced by pairing it with an appropriate side dish.

Here are some fantastic options for your consideration:

Steamed Rice

Steamed white rice is a classic and versatile side dish for Pata Tim.

The mild flavor and simple texture of white rice complement the pork’s bold taste without overwhelming your palate.

Moreover, the rice helps to absorb the delicious sauce, making the dish even more delectable.

Leafy Vegetables

Pairing Pata Tim with leafy vegetables is an excellent choice to enhance both flavor and nutrition.

Vegetables add a refreshing element to the dish, cutting through the rich taste of the braised pork and bringing balance to your meal.

Notably, green, leafy vegetables provide essential vitamins and minerals, improving the overall nutritional value of your meal.

How to Store Pata Tim

Storing Pata Tim properly is essential to ensure its freshness, flavor, and quality.

Below are some storage methods you can use:

In the Refrigerator

After you’ve enjoyed your Pata Tim, allow the dish to cool to room temperature.

Transfer the leftovers into an airtight container to prevent the strong aroma from affecting other items in your fridge.

Properly stored in the refrigerator, Pata Tim can last for 3 to 4 days.

In the Freezer

If you want to store Pata Tim for a more extended period, freezing is an excellent option.

Divide the dish into smaller portions, and place each portion in a freezer-safe container or a resealable plastic bag.

Make sure to label each container with the date to help you track its freshness.

Frozen Pata Tim can last for up to 2 months.

Thaw in the refrigerator for best results before reheating.

Common Mistakes to Avoid

Light Brown Instead of Deep Brown

One common mistake when cooking pata tim is not browning the pork hock well enough.

You should aim for a deep brown color when searing the skin because it produces a rich and flavorful dish.

Searing on medium to high heat will be your best bet in achieving the desired color.

Not Seasoning with Salt

Before cooking the pata tim, it’s essential to season it with salt.

This will help to effectively draw out the flavors of the other ingredients used in the dish.

Failing to season the pork hock with salt will result in a bland and less tasty dish.

Make sure to give your pata tim a generous seasoning to achieve a full-flavored outcome.

Insufficient Cooking Time

To achieve tender and succulent meat, it’s vital to cook pata tim slowly and for an extended period.

Insufficient cooking time will result in tough meat that lacks the desired texture.

A common rule of thumb is to allow for at least 3-4 hours of slow cooking in order for the flavors to meld and the meat to become tender.

Overcooking the Meat

While it’s essential to cook pata tim for an extended period, it’s also crucial not to overcook the meat.

Overcooking can lead to dry, tough, and unappealing meat.

Monitor the cooking time closely and check the tenderness of the pork hock periodically to ensure you achieve perfectly cooked and tender pata time.