Filipino Pata Tim (Chinese-Style Braised Pork Leg)
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
450 kcal
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Course
Main Course
Filipino Pata Tim (Chinese-Style Braised Pork Leg)
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Pata Tim (巴蹄) represents the beautiful fusion of Filipino-Chinese cuisine. This dish, popular during special occasions and family gatherings, showcases the Chinese influence on Filipino cooking through its braising technique and use of aromatics like star anise and Shaoxing wine.Best For: Special occasionsMake Ahead: Tastes better next day
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Ingredients
- For the Main Dish
- 4 pounds whole pork leg pata [Paa ng baboy]
- ½ cup Shaoxing wine [Chinese cooking wine]
- 1 cup premium soy sauce [Toyo]
- ¼ cup white vinegar [Suka]
- ½ cup brown sugar [Asukal]
- 3 whole star anise [Sangke]
- 4 cups water [Tubig]
- 3 tablespoons cooking oil [Mantika]
- For the Vegetables
- 4 pieces fresh shiitake mushrooms [Kabute]
- 1 large bundle bok choy [Pechay Baguio]
- 2 pieces dried bay leaves [Dahon ng laurel]
- 1 whole garlic head halved crosswise [Bawang]
- 2- inch ginger sliced [Luya]
Instructions
- Begin by cleaning the pork leg (pata) thoroughly with cold water. Pat it completely dry using paper towels [Punasan ng tuyo ang karne]. Score the skin in a diamond pattern without cutting into the meat [Markahan ang balat ng karne ng pahalang at patayo]. Allow the meat to rest at room temperature for 30 minutes before cooking.
- Heat your pot over high heat (200°C/400°F). Add cooking oil (mantika) and wait until it starts to shimmer. Carefully place the pork leg in the hot oil and sear each side until golden brown, about 3-4 minutes per side [Iprito ang bawat gilid hanggang maging golden brown]. Remove the pork and set aside on a clean plate.
- In the same pot over medium-high heat (180°C/350°F), combine the Shaoxing wine, soy sauce (toyo), white vinegar (suka), and brown sugar (asukal na pula). Add the star anise (sangke) and water (tubig). Stir the mixture until the sugar completely dissolves [Haluin hanggang matunaw ang asukal]. Bring this mixture to a gentle boil.
- Return the seared pork leg to the pot. Add the halved garlic head (bawang), sliced ginger (luya), and bay leaves (dahon ng laurel). Once the liquid returns to a boil, reduce the heat to low (150°C/300°F) to maintain a gentle simmer [Pahinain ang apoy]. Cover the pot with a lid.
- Let the pork cook for 2 to 2.5 hours, turning it every 30 minutes to ensure even cooking [Baliktarin ang karne tuwing 30 minuto]. The liquid should be gently bubbling, never at a rolling boil. If the liquid reduces too much, add hot water half a cup at a time.
- When the meat is nearly tender, about 30 minutes before finishing, add the shiitake mushrooms (kabute) to the pot. The mushrooms will absorb the flavorful broth while cooking.
- Check the meat's tenderness by inserting a fork – it should enter easily with minimal resistance [Subukan ang lambot ng karne gamit ang tinidor]. The meat should be very tender but still holding its shape.
- Blanch the bok choy (pechay baguio) separately in boiling water for 2-3 minutes until tender-crisp [Pakuluan ng saglit ang pechay]. Remove and set aside.
- Once the meat is fully tender, carefully transfer it to a serving platter. If the sauce seems too thin, strain it and return it to the pot. Simmer the sauce over medium heat until it reaches your desired consistency [Palaputan ang sarsa kung kinakailangan]. The sauce should coat the back of a spoon.
- Arrange the blanched bok choy and cooked mushrooms around the pork leg. Pour the hot sauce over the meat and vegetables.
- Serve the Pata Tim immediately while hot with steaming white rice (mainit na kanin). Offer additional sauce in a separate bowl for those who want extra [Maghain ng dagdag na sarsa].
- For best results, let the entire dish rest for 10 minutes before serving to allow the flavors to settle [Pahintulutin muna ang lutong magsettle bago ihain]. This also makes it easier to portion the meat, which should now be tender enough to cut with minimal effort.
- If you plan to serve it the next day, let the dish cool completely before refrigerating. When reheating, do so gently over low heat (150°C/300°F), adding a small amount of water if needed to maintain the sauce's consistency [Painitin ng dahan-dahan at magdagdag ng kaunting tubig kung kinakailangan].
Notes
Meat Selection
Choose pata with skin on for better texture Look for pinkish-red meat with white fat Front leg (fore leg) is meatier than back leg
- Choose pata with skin on for better texture
- Look for pinkish-red meat with white fat
- Front leg (fore leg) is meatier than back leg
Flavor Enhancement
Marinate pork overnight for deeper flavor Toast star anise briefly before adding Add a splash of dark soy sauce for color Never skip the searing step
- Marinate pork overnight for deeper flavor
- Toast star anise briefly before adding
- Add a splash of dark soy sauce for color
- Never skip the searing step
Texture Tips
Don't rush the cooking process Keep liquid at a gentle simmer Turn meat every 30 minutes for even cooking
- Don't rush the cooking process
- Keep liquid at a gentle simmer
- Turn meat every 30 minutes for even cooking
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
0.4g
(0%)
Protein
0.04g
(0%)
Fat
0.02g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.003g
Monounsaturated Fat
0.003g
Sodium
0.3mg
(0%)
Potassium
10mg
(0%)
Fiber
0.05g
(0%)
Sugar
0.04g
(0%)
Vitamin C
0.1mg
(0%)
Calcium
0.4mg
(0%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 0.4g | 0% |
| Protein | 0.04g | 0% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 0.3mg | 0% |
| Potassium | 10mg | 0% |
| Fiber | 0.05g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 0.4mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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