Pata Tim (Braised Pork Hocks)
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4
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Calories
613 kcal
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Course
Main Course
Pata Tim (Braised Pork Hocks)
Description
Pata Tim (Braised Pork Hocks) centers on pork leg hocks that are first soaked in a seasoned brine containing salt, star anise, bay leaves, and peppercorns to infuse subtle aroma and enhance tenderness. After brining, the pork is seared to develop a golden crust, then slowly braised with a mixture of water, garlic, brown sugar, soy sauce, and more spices. The braising process, lasting at least three hours, ensures the pork becomes exceptionally tender, with the skin and meat easily separating from the bone. The braising liquid melds sweet and savory elements, intensified by the fragrant spices, producing a luscious sauce to accompany the dish. The resulting texture is tender and moist, with rich flavor developed through the careful soaking, searing, and braising steps. This preparation is best served warm as a substantial main course, allowing the depth of flavor and tender meat to shine.
Ingredients
- 3 pounds pork leg ham hock
FOR THE BRINE
- 4 cups water
- ¼ cup salt
- 3 pieces star anise
- 3 pieces bay leaf
- ½ teaspoon peppercorn
FOR BRAISE
- 3 tablespoons neutral cooking oil for searing, generic cooking oil
- 3 cups water
- ½ head garlic - cut into half, crosswise
- 2 tablespoons brown sugar
- ¼ cup soy sauce
- 3 pieces star anise
- 3 pieces bay leaf
- ½ teaspoon peppercorn
- 3 tablespoons cornstarch
- ¼ cup water
Instructions
- Pour 4 cups of water into a pot. Add salt, star anise, bay leaves, and peppercorns. Bring to a simmer until salt is dissolved. Let it cool down to room temperature.Place pork hock in a large bowl or a Ziploc bag. Pour the brine solution over the pork hock and cover. Place in the fridge overnight (or up to 3 days). Remove from brine and pat the pork hock dry.
- In a pot just large enough to fit the whole pork hock, heat oil over medium-high heat. Sear all sides until golden about 3 minutes each side.
- Pour 3 cups of water and add the garlic, brown sugar, soy sauce, star anise, bay leaves, and peppercorns. Cover the pot with the lid and bring to a boil.
- Once it starts to boil, turn down the heat to low and cook for at least 3 hours or until the skin and meat are so tender they easily separate from the bone. Remember to turn the meat every other 30 minutes. You may have to add more water until the meat reached the desired tenderness.Make sure also that by that time, you still have at least 1 cup (up to 1.5 cups) of the liquids remaining.
- Gently remove the pork hock and transfer to a serving dish. Run the remaining liquids through a strainer or a sieve to remove the chunky pieces. Return the liquids to the pot and turn heat to low.
- Dissolve the cornstarch in ¼ cup of water and gradually pour this mixture into the pot with liquids while continuously stirring to form a thick sauce.
- Pour sauce over the pork leg and serve. This is usually eaten with steamed rice. You may also add some steamed bok choi for sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 15g | 5% |
| Protein | 78g | 156% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 214mg | 71% |
| Sodium | 8076mg | 337% |
| Potassium | 1338mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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