Check out Casa Baluartes easy version on how to make Pata Tim at home.
Pata Tim is a Filipino-Chinese braised pork dish using pock hock. Pata Tim is also considered a special dish for special occasions where pork hock is browned and slow-cooked until very tender in a sweet and savory sauce, that everyone will surely enjoy! See video on how to make this simple yet very delicious Filipino-Chinese Pata Tim dish.
Pata Tim, also known as Patatim is easy and simple to make using ingredients that you might already have in your pantry. A flavorful meat dish best paired with steamed rice and vegetables like pechay and carrots.
- 1 whole pork hock (around 2 lbs)
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1 cup rice vinegar
- 1/2 cup soy sauce
- 2 tablespoon hoisin sauce
- 2 pcs star anise
- 3 bay leaves
- 6 cloves of garlic, minced
- thumb-sized ginger, sliced thin
- water as needed
- 1 carrot, sliced thin and blanched
- 6 pieces shiitake mushroom, soaked
- 1 tbsp. sesame seed oil
- Boil pork hock in enough water for about an hour. Remove pork hock, pat dry and allow to cool completely. You can also refrigerate overnight uncover to allow the pork hock to dry completely.
- Heat enough oil to cover the pork hock. Gently add boiled pock hock and fry until golden brown. Gently remove the pork hock and allow to cool.
- Pour the vinegar in a large pot enough to hold the pork hock. Add the sugar and boil until the sugar melts. Lower the heat and simmer until the mixture starts to turn syrupy.
- Add the soy sauce and rice vinegar into the pot. Gently Lower the pork into the sauce. Add bay leaves, star anise, mushroom, garlic and ginger.
- Cover and simmer for 2 to 2-1/2 hours or until fully tender, turning the pork hock over every 30 minutes. Check the liquid after an hour. Add salt to taste and water as needed.
- Transfer in a serving plate and arrange blanched carrots. Pour remaining sauce over the pork.
- Arrange the blanched carrots around the pork and drizzle with heated sesame oil.
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