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PATA TIM (BRAISED PORK HOCK)

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Pata Tim is a popular Filipino-Chinese dish of braised pork leg or hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones. Try this Pata Tim recipe for a melt-in-your-mouth succulent meat with a perfect sweet-savory sauce that goes with it.


It is not just the tenderness of the meat that made me rethink my position about this dish, but also how they were able to make the perfect balance of seasoning. What I really liked is that it was not as sweet as the Pata Tim I know of and the flavors have seeped so deep into the meat but never overpowering the flavor of the pork itself.

I suggest to let the whole pork hock marinate in a brine for at overnight so that the flavors can seep deep into the meat.


 Pata Tim (Braised Pork Hocks)
Pata Tim is a popular Filipino-Chinese dish of braised pork hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones.


 Ingredients
  • 3 pounds whole pork leg (ham hock)
FOR THE BRINE
  • 4 cups water
  • 1/4 cup salt
  • 3 pieces star anise
  • 3 pieces bay leaves
  • 1/2 teaspoon peppercorn
FOR THE BRAISING
  • 3 tablespoons oil - for searing
  • 3 cups water
  • 1/2 head garlic - cut into half, crosswise
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 3 pieces star anise
  • 3 pieces bay leaves
  • 1/2 teaspoon peppercorn
  • 3 tablespoons cornstarch
  • 1/4 cup water
Instructions
  1. Pour 4 cups of water into a pot. Add salt, star anise, bay leaves, and peppercorns. Bring to a simmer until salt is dissolved. Let it cool down to room temperature.
  2. Place pork hock in a large bowl or a Ziploc bag.  Pour the brine solution over the pork hock and cover. Place in the fridge overnight (or up to 3 days). Remove from brine and pat the pork hock dry.
  3. In a pot just large enough to fit the whole pork hock, heat oil over medium-high heat. Sear all sides until golden about 3 minutes each side.
  4. Pour 3 cups of water and add the garlic, brown sugar, soy sauce, star anise, bay leaves, and peppercorns. Cover the pot with the lid and bring to a boil.
  5. Once it starts to boil, turn down the heat to low and cook for at least 3 hours or until the skin and meat are so tender they easily separate from the bone. Remember to turn the meat every other 30 minutes. You may have to add more water until the meat reached the desired tenderness.
  6. Make sure also that by that time, you still have at least 1 cup (up to 1.5 cups) of the liquids remaining. 
  7. Gently remove the pork hock and transfer to a serving dish. Run the remaining liquids through a strainer or a sieve to remove the chunky pieces. Return the liquids to the pot and turn heat to low.   
  8. Dissolve the cornstarch in 1/4 cup of water and gradually pour this mixture into the pot with liquids while continuously stirring to form a thick sauce.  
  9. Pour sauce over the pork leg and serve. This is usually eaten with steamed rice. You may also add some steamed bok choi for sides.