Best 2 Pata Tim Pork Hocks With Chinese Sauce Recipes

**Pata Tim: A Unique and Flavorful Pork Dish with a Trio of Authentic Chinese Sauces**

Pata Tim, a classic Filipino dish, showcases the culinary fusion of Chinese and Filipino flavors. It features tender pork hocks braised in a rich, savory sauce made from a trio of authentic Chinese sauces: hoisin sauce, soy sauce, and oyster sauce. Pata Tim is typically served with steamed rice and a side of vegetables, making it a hearty and satisfying meal. This article provides two variations of the recipe: the traditional Pata Tim, which uses soy sauce, and a sweeter version that uses hoisin sauce. Additionally, there's a recipe for the classic Chinese sauce, which serves as the base for both variations. Whether you prefer the traditional or the sweeter version, you're sure to enjoy the umami-rich flavors of this delightful dish.

Let's cook with our recipes!

PATA TIM (PORK HOCKS WITH CHINESE SAUCE)

PATA TIM (PORK HOCKS WITH CHINESE SAUCE) image

Categories Soup/Stew Pork Dinner

Yield 8 people

Number Of Ingredients 22

Ingredients

No.1 (Ingredients)
1 1/2 Kilo pork leg or hocks
8 cloves pounded garlic
2 pcs. big bay leaf
4 pcs. star anise
8 pcs. dried Shitake mushrooms
1 tsp. oregano
2 tbsp chinese cooking wine
2 cups beef or chicken broth
1/2 cup Maggie soy sauce
1/4 cup vinegar
1/2 tsp. sweet anise (optional)
1 cup water
No. 2 (Ingredients)
2 tsp. sesame oil
2 tbsp. oyster sauce
1/4 kilo green beans
Salt and pepper to taste
No. 3 (Ingredients)
1/4 kilo lettuce leaves
2 sprigs of green onion leaves (chopped)
4 tbsp. cornstarch dissolve in water

Steps:

1.) Put all (No. 1) Ingredients in a pot and let it boil. Once boiling, simmer for two hours. 2.) When pork is tender, put all (No. 2) ingredients in the pot and cook for 3 minutes or until green beans are tender. 3.) Pour in the cornstarch. Boil until the sauce is thick. 4.) Put in lettuce leaves. Let cook for 2 minutes or to your desired tenderness. 5.) Serve in a bowl and sprinkle chopped green onion leaves on top.

PORK PATATIM (FILIPINO-CHINESE STEWED PORK LEG/KNUCKLES)

Pork Patatim (Filipino-Chinese Stewed Pork Leg/Knuckles) image

This dish reminds me of my days growing up in Cebu City - Philippines. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This dish is fork-tender, fall-off-the-bone pork knuckles stewed on soy sauce, oyster sauce, and rice wine. Best eaten with rice or steamed bao buns.

Provided by jerryrard

Categories Pork

Time 2h15m

Yield 6-10 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 lbs pork legs (the pork pata i got from our asian market was already pre-cut)
2 pieces star anise (or anise extract)
1/2 cup soy sauce
2 tablespoons hoisin sauce (optional)
oyster sauce (optional)
6 cups water
1 cup brown sugar
1/2 cup rice wine (optional)
sake (optional)
1 teaspoon peppercorn
1 teaspoon sesame oil
1 tablespoon cornstarch
5 pieces baby bok choy
8 pieces dried shiitake mushrooms

Steps:

bake pork pata in oven at 450 until the skin turns brown. this is what prevents the skin from breaking when it is stewing. while the pork pata is baking, soak the shitake mushrooms in hot water.
when done, place pata in a casserole. add the 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil.
add the star anise (or anise extract) and sesame oil. simmer for an hour, or until pork is tender that the meat almost falls off the bone.
mix constarch in 1/4 cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
blanch the bokchoy in boiling water seasoned with garlic salt. do not overcook the veg to retain its bright green color.
to serve, take out the pata and place them in the middle of a serving dish surrounded by the strained blanched bokchoy. pour the sauce over the pata and vegetables.
enjoy.
** optional - you can add hard-boiled eggs to the stew towards the end of the simmering process for sumptuous "humba eggs".

Nutrition Facts : Calories 723.3, Fat 43.7, SaturatedFat 15, Cholesterol 165.9, Sodium 1465, Carbohydrate 38.8, Fiber 0.3, Sugar 36, Protein 42.2

Tips:

Choose the right pork hocks: Look for meaty hocks with a good amount of fat. This will help them stay moist and flavorful during cooking.
Soak the hocks in cold water for at least 30 minutes before cooking. This will help to remove any impurities and make the meat more tender.
Blanch the hocks in boiling water for 5 minutes. This will help to remove any scum and make the meat easier to clean.
Use a variety of spices and aromatics to flavor the hocks. Some good options include garlic, ginger, star anise, cinnamon, and cloves.
Braise the hocks in a flavorful sauce for at least 2 hours. This will help to tenderize the meat and infuse it with flavor.
Serve the hocks with a side of steamed rice or noodles. They can also be served with a dipping sauce made from soy sauce, vinegar, and chili peppers.

Conclusion:

Pata tim is a delicious and comforting dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own personal taste. So if you are looking for a new and exciting way to cook pork hocks, give pata tim a try. You won't be disappointed!