3.6 from 100 votes
Pata Tim
Pata Tim is a Filipino braised pork leg dish simmered slowly in a sauce of Chinese cooking wine, vinegar, soy sauce, sugar, and star anise, resulting in tender meat that almost falls off the bone. Shiitake mushrooms are cooked separately and served alongside bok choy, complementing the rich, savory flavors. The long, gentle cooking breaks down the gelatinous pork leg connecting tissue, creating a naturally thickened sauce that is flavorful and comforting.
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings:
4
Servings
Calories:
580 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 4 pounds pork leg whole
- 3 tablespoons neutral cooking oil generic cooking oil
- ½ cup Chinese cooking wine
- ¼ cup vinegar
- 1 cup soy sauce
- ½ cup sugar
- 3 pieces star anise
- 4 cups water
- 4 pieces shiitake mushroom fresh
- 1 bundle bok choy ends trimmed and leaves separated
Instructions
- Have the butcher cut pork leg at about 2 inches apart but not all the way through. Under cold running water, rinse pork leg. Pat dry.
- In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside.
- In a large pot, combine Chinese cooking wine, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, bring to a boil, stirring regularly until sugar is dissolved.
- Gently place pork leg into the liquid mixture and boil for about 5 minutes.
- Lower heat, cover and continue to cook for about 2 to 2 ½ hours or until meat is very tender and almost falling off the bone. Add more water in ½ cup increments as needed during cooking to maintain about 2 cups of sauce.
- Rinse the mushrooms and mushrooms into 1-inch thick strips.
- In a pan over high heat, heat the remaining 1 tablespoon oil. Add mushrooms and cook, stirring regularly, for about 1 minute or until heated through. Remove from pan and keep warm.
- In the pan, add bok choy and cook, stirring regularly, for about 30 seconds or until tender yet crisp.
- To serve, place pork leg on a serving platter. Arrange bok choy and shitake mushrooms around pork leg. Spoon sauce over the vegetables and meat. Serve hot.
Cup of Yum
Notes
- Pat pork dry before searing for better browning and flavor development.
- The sauce naturally thickens from pork gelatin; no cornstarch slurry is needed.
- Simmer the sauce longer if a thicker consistency is desired.
Nutrition Information
Calories
580kcal
(29%)
Carbohydrates
30g
(10%)
Protein
47g
(94%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Cholesterol
139mg
(46%)
Sodium
3411mg
(142%)
Potassium
856mg
(18%)
Sugar
25g
(50%)
Vitamin C
1.7mg
(2%)
Calcium
50mg
(5%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 580
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 30g | 10% |
| Protein | 47g | 94% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 139mg | 46% |
| Sodium | 3411mg | 142% |
| Potassium | 856mg | 18% |
| Sugar | 25g | 50% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.