Budget-Friendly Pata Tim Perfect for Pasko
Pata tim is a braised Filipino dish with Chinese influences. It’s comparable to other classic ulam, like Visayan humba or paksiw na pata, but it leans more on Oriental flavors from spices and seasonings. It gets its name from its star ingredient: pork hock. Traditionally, the hock is cooked and served whole in a sweet-and-savory sauce. However, this technique makes it harder to achieve an even cook. In this pata tim recipe, you'll need to slice the meat into ready-to-serve chunks, so each section is saucy, fork-tender, and flavorful. Make this succulent dish for Media Noche and greet the new year with a full, happy belly.
Use a pressure cooker to speed up cooking time without compromising the pork’s texture.
- 1 kg pork pata, sliced into serving pieces
- 1 cup light soy sauce
- 2 cups water
- 3 pcs star anise
- 1/4 to 1/2 cup brown sugar
- 1 bunch pechay, trimmed
- Knorr Liquid Seasoning, to taste
- Combine pork pata, soy sauce, water, star anise, and brown sugar in a pot. Bring to a boil, then lower heat to simmer. Cook until the pork is fork-tender and the sauce is thick.
- Add pechay and simmer for 1 minute. Add more water if the sauce becomes too thick. Finish with Knorr Liquid Seasoning to taste. Serve warm.
- Without milk
- Egg Free
- Lactose Free
- Nut Free
- Suitable For Pregnancy