Pata Tim Filipino-Chinese Style

Written by on in Chinese, Filipino Dishes, Pork

Pata Tim is a Filipino-Chinese dish like paksiw na pata but without vinegar. This is one of many recipes that we Filipinos have adopted from Chinese colony and it became one of the favorites as well. It is also similar to Pork Humba,(braised pork stew) but this one has black beans in it. It can be cooked as a whole pork leg and knuckle  or just the ham hock itself without the knuckles. It is simmered in soy sauce with pineapple juice, star anise, a sprinkle of five spice,  and banana blossoms. 

I recommend reading my tips first. That way, you  might want to follow some tips there that will affect your grocery-buying or the way you will cook and prepare your meal or the recipe itself.

 

Pata Tim(Pork leg stew)

Prep Time: 10-15 minutes

Cooking Time: 1 1/2 -2 hrs

Servings: 6-8

Ingredients:

  • 3 garlic(chopped)
  • 1/2 cup olive oil
  • 1 pc of medium size pork leg(with knuckles is optional)
  • 1 cup banana blossoms
  • 3/4 cup soy sauce
  • 1/4 cup Shaoxing rice wine
  • 8 cups water
  • ¼ cup brown sugar or 3 tbsps of honey is okay too
  • 1 cup pineapple juice
  • 2 pcs of round pineapple slices
  • 1 tbsp cornstarch, dissolved in ½ cup water
  • 1/2 tsp pink salt
  • 1/2 tsp black whole peppercorns
  • 2 pcs star anise
  • 2 pcs bay leaves
  • 1/8 tsp of five spice

Directions:

  • Marinate banana blossoms in a bowl of water
  • In a pot, brown garlic in oil
  • Add pork leg and brown on all sides
  • Add water and soy sauce, simmer for half hour
  • Then add all of the remaining ingredients, except from the banana blossoms,  corn starch and pineapple slices
  •  Simmer for a good 1 hour depending how soon the meat will become tender.
  • Pour cornstarch with water and keep mixing until they incorporated with the sauce
  • Add the banana blossoms and pineapple slices, then simmer for additional 30-40 minutes. Keep stirring every 10- 15 minutes
  • Add a little bit more water if you want more sauce and you don’t want it too thick
  • Turn off
  • Put in a big platter
  • Serve with steam rice and Enjoy!

Tips:

  • While braising, make sure to carefully turn over meat every half hour to ensure even tenderness on both sides. I said “carefully”, because if you want to preserve the wholeness feature of the meat, be careful not to break the skin when using the tong. You can also use 2 flat spatulas to turn them over. Be careful not to splatter and get burned
  • In our household, we got used to eating this with condiments on the side like fish sauce with calamansi/lemon juice and a smashed chili pepper

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

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Currently residing in the bay area of Golden State, California. This started just to keep track on all my recipes to share with fam and friends. I am originally from Philippines, half Filipino(Mom), half Chinese(Dad). Lived in Big Island, Kona, Hawaii for 3 years as well. One of my passions is cooking and learned it as early as 15 yrs old from my Dad who loves to cook, and never ever writing recipes down, which I have acquired as well. Currently working as a Project Coordinator. I believed that having good food, plain, simple or not, (esp home-cooked meals) on the table, brings family closer. With almost 30 years of experience, I enjoy cooking multiple types of dishes to entertain friends and family as well. Name it – Japanese, Mexican, Italian, Chinese, Filipino, American, Indian, etc. Been in the US of A for about 30 years. Mum of two includes interests in food, photography, fashion, dancing, wine, makeup, skincare, travel, etc. I hope you enjoy the blog! Theresa

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