Pata Tim (Filipino Braised Pork Hock)
Pata Tim (Filipino Braised Pork Hock)
Ingredients
For the Pork Hock
- 2 1/2 pounds pork hock, whole, skin on
- 8 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
For the Braising Liquid
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 inch ginger, peeled and sliced
- 1/2 ounce dried shiitake mushrooms, rehydrated and stems removed
- 2 star anise, (optional)
- 1 cinnamon stick, (optional)
- 2 cups water, or reserved pork hock broth
For Serving
- 1 pound bok choy, steamed
- 2 green onions, sliced, for garnish
Instructions
- 1
Rinse the pork hock thoroughly under cold running water. In a large pot or Dutch oven, combine the pork hock, 8 cups of water, bay leaves, whole black peppercorns, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until the pork is tender but not falling apart.
⏱️ 75 min
- 2
Carefully remove the pork hock from the pot and set aside. Strain the cooking liquid and reserve 2 cups for the braising liquid. Discard the bay leaves and peppercorns.
⏱️ 5 min
- 3
In the same pot (cleaned if necessary), combine the soy sauce, rice vinegar, brown sugar, minced garlic, sliced ginger, rehydrated shiitake mushrooms, star anise (if using), cinnamon stick (if using), and 2 cups of the reserved pork hock broth or fresh water. Bring the mixture to a simmer.
⏱️ 10 min
- 4
Return the pork hock to the pot with the braising liquid. Ensure the pork hock is mostly submerged. If not, add a little more water or broth. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 2 to 2 1/2 hours, or until the pork hock is very tender and almost falling off the bone. Flip the pork hock every 30-45 minutes to ensure even cooking and flavor absorption.
⏱️ 150 min
- 5
Once the pork hock is tender, carefully remove it from the pot and place it on a serving platter. Skim any excess fat from the braising liquid. If the sauce is too thin, you can reduce it over medium-high heat until it reaches your desired consistency. Alternatively, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
⏱️ 10 min
- 6
Serve the Pata Tim hot, drizzled generously with the braising sauce. Garnish with sliced green onions and serve alongside steamed bok choy or gai lan.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pata Tim (Filipino Braised Pork Hock)
For the Pork Hock
- 2 1/2 pounds pork hock, whole, skin on
- 8 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
For the Braising Liquid
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 inch ginger, peeled and sliced
- 1/2 ounce dried shiitake mushrooms, rehydrated and stems removed
- 2 star anise, (optional)
- 1 cinnamon stick, (optional)
- 2 cups water, or reserved pork hock broth
For Serving
- 1 pound bok choy, steamed
- 2 green onions, sliced, for garnish
Instructions
- 1
Rinse the pork hock thoroughly under cold running water. In a large pot or Dutch oven, combine the pork hock, 8 cups of water, bay leaves, whole black peppercorns, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until the pork is tender but not falling apart.
⏱️ 75 min - 2
Carefully remove the pork hock from the pot and set aside. Strain the cooking liquid and reserve 2 cups for the braising liquid. Discard the bay leaves and peppercorns.
⏱️ 5 min - 3
In the same pot (cleaned if necessary), combine the soy sauce, rice vinegar, brown sugar, minced garlic, sliced ginger, rehydrated shiitake mushrooms, star anise (if using), cinnamon stick (if using), and 2 cups of the reserved pork hock broth or fresh water. Bring the mixture to a simmer.
⏱️ 10 min - 4
Return the pork hock to the pot with the braising liquid. Ensure the pork hock is mostly submerged. If not, add a little more water or broth. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 2 to 2 1/2 hours, or until the pork hock is very tender and almost falling off the bone. Flip the pork hock every 30-45 minutes to ensure even cooking and flavor absorption.
⏱️ 150 min - 5
Once the pork hock is tender, carefully remove it from the pot and place it on a serving platter. Skim any excess fat from the braising liquid. If the sauce is too thin, you can reduce it over medium-high heat until it reaches your desired consistency. Alternatively, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
⏱️ 10 min - 6
Serve the Pata Tim hot, drizzled generously with the braising sauce. Garnish with sliced green onions and serve alongside steamed bok choy or gai lan.
⏱️ 5 min