Pata Tim: Soy-Braised Pork Hock
Pata tim is a pork hock braised in a sweet-salty soy sauce with star anise, until the skin is sticky and the meat falls off the bone. It is traditionally served at celebrations.
About Pata Tim
Pata tim is a pork hock braised in soy sauce, sugar and star anise until the skin is sticky and the meat falls off the bone. The dish shows Chinese-Filipino influence and is traditionally served at celebrations. The sauce is sweet, savory and aromatic, and it is served with blanched greens.
The pork hock is first blanched to remove impurities, then simmered for a couple of hours in a fragrant braising liquid. The collagen in the skin gives the sauce a silky body, and the star anise adds a subtle warmth. It is the kind of dish that makes a table feel like a feast.
Ingredient notes
- Pork hock: choose a meaty front hock with skin.
- Soy sauce and brown sugar: the sweet-salty base.
- Star anise: the signature aroma.
- Ginger and garlic: balance the richness.
Tips for the best Pata Tim
- Blanch first. Boil for 10 minutes and rinse.
- Simmer slowly. Low heat, covered, for about 2 hours.
- Turn the hock. This coats it evenly.
- Thicken the sauce. Reduce or add a cornstarch slurry.
- Serve with greens. They cut the richness.
What to serve with Pata Tim
Serve with steamed rice and blanched bok choy, spooning the sauce over everything.
Variations and substitutions
- Add mushrooms: shiitake add earthiness.
- Pressure cooker: cook for about 45 minutes.
- Less sweet: use less sugar.
- Beef pares: see Beef Pares.
Storing and reheating
Refrigerate for up to 4 days; it reheats well in its sauce.
Frequently asked questions
How long does pata tim take?
About 2 to 2.5 hours on the stove.
What is star anise?
A star-shaped spice with a licorice-like aroma.
Can I make it ahead?
Yes, it tastes better the next day.
Can I use pork belly?
Yes, but cook for less time.
