Easy Pata Tim Recipe (Patatim)

From SoYummySoEasy.com

What Is Pata Tim and Why It Belongs on Every Filipino Celebration Table

Pata Tim — also spelled patatim — is a Filipino-Chinese braised pork hock dish that sits proudly at the crossroads of two great culinary traditions. The name itself is a shortened form of pata itim, literally meaning "black pork hock," referring to the deep, dark color the skin takes on after hours of slow braising. It is derived from the Chinese red braised pork belly tradition, but has been fully absorbed into Filipino-Chinese cooking, particularly in Manila's Chinatown district of Binondo, where it is a signature restaurant dish. What makes pata tim so special is the alchemy of the long, slow simmer: the collagen-rich pork hock gradually breaks down until the meat is fall-off-the-bone tender, the skin becomes gelatinous and glossy, and the braising liquid reduces into a deeply savory, slightly sweet sauce thickened with cornstarch. Unlike paksiw na pata, which uses vinegar, pata tim relies on soy sauce, oyster sauce, and pineapple juice for its signature flavor — sweet, salty, and umami-rich all at once. It is a dish for special occasions and family gatherings, best served whole and presented proudly at the center of the table with steamed white rice.

Tips:

• Broil the pata for 1 to 2 minutes before boiling to prevent the skin from shrinking during the long simmer.
• Alternatively, pre-boil the pata for 20 minutes in plain water, discard that water to remove impurities and scum, then continue with the recipe for a cleaner broth.
• Cook the pata whole — this is the traditional presentation and keeps the meat moist throughout the long simmer.
• Add hot water as needed during cooking to keep the pata submerged and the liquid level consistent.
• Save exactly 1 cup of the braising broth for making the sauce — it is packed with flavor.
• For a richer broth, some cooks add pork bouillon cubes.
• Replace the lettuce garnish with blanched pechay (bok choy) for a more traditional and hearty presentation.
• Serve immediately while the sauce is hot and glossy.

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Recipe

Servings: 4 | Prep Time: 30 minutes | Cook Time: 2 hours | Total Time: 2 hours 30 minutes | Calories: ~711 kcal per serving

Ingredients

For the Pata Tim

• 1 kg pork pata (pork hock / pig's trotters), whole
• 5 cloves garlic, crushed
• 1 red onion, chopped
• ¼ cup soy sauce
• ¾ cup pineapple juice
• ¾ cup oyster sauce
• 1 tablespoon rice wine
• 1 tablespoon whole black peppercorns
• 3 bay leaves
• Lettuce or blanched pechay, for garnish

For the Sauce

• 1 cup reserved braising broth
• 5 tablespoons cornstarch
• Salt, to taste

Instructions

1. Simmer the pata — Place the whole pork hock in a large stock pot. Add all the ingredients — garlic, onion, soy sauce, pineapple juice, oyster sauce, rice wine, peppercorns, and bay leaves. Pour in enough water to submerge the pata completely. Bring to a boil, then reduce to a gentle simmer.
2. Cook until tender — Simmer for 1.5 to 2 hours until the pork is very tender and the meat pulls away easily from the bone. Add hot water as needed throughout cooking to maintain the liquid level.
3. Reserve the broth — Once done, carefully remove the pata from the pot. Set aside 1 cup of the braising broth for the sauce. Discard the rest or save for other uses.
4. Prepare the pata — Using a sharp knife, make a single cut along one side of the pata to expose the bone. Gently separate and remove the bone, keeping the meat and skin intact as much as possible.
5. Plate the pata — Arrange the lettuce or blanched pechay on a large serving platter. Place the pata on top of the greens. Set aside while you make the sauce.
6. Make the sauce — In a small skillet or saucepan, combine the reserved broth and cornstarch. Season with salt to taste. Bring to a boil over medium heat, stirring constantly, until the sauce thickens into a smooth, glossy gravy.
7. Finish and serve — Pour the hot sauce generously over the pata. Serve immediately with steamed white rice.

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Nutrition Facts (per serving)

Serving Size	~250g
Calories	711
Total Fat	48g
Saturated Fat	17g
Cholesterol	190mg
Sodium	1,850mg
Total Carbohydrate	22g
Dietary Fiber	1g
Total Sugars	8g
Protein	46g

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One pot, a handful of pantry staples, and a couple of patient hours — that is all it takes to bring this Filipino-Chinese restaurant classic straight to your own dinner table!