Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar. Some vegetables, like pechay and mushrooms, are also added.

The dish is commonly served in Chinese-Filipino restaurants particularly in the City of Manila.

Pata tim, like the more common humba, is derived from the Chinese red braised pork. It is closer to the original dish than humba, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humba, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis. The name is a shortened version of pata itim, literally “black pork hock”, from pata (“pork hock” or “pig’s trotters”) and itim (“black”).
Wikipedia

The most basic pata tim recipe uses what Filipinos call as pata (pork hock in English). Traditionally, pata tim is cooked whole and not chopped. The easy way to cook pata tim, as described below, is to mix all the ingredients together with the pata and simmer until tender. The broth is then used to make the sauce. The recipe used lettuce as garnish but we can replace it with blanched pechay. Then we serve with rice.

This dish could be modified. You may want to broil the pata for 1 to 2 minutes to prevent the skin from shrinking when boiled.

Another option is to pre-boil the pata for around 20 minutes before adding the ingredients. This allows you to remove scum and impurities from the pata. You can discard the water later and continue with the recipe.

For more flavor, some cooks will add pork cubes. This is all entirely up to you.

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Recipe for Pata Tim:

Easy Pata Tim Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

711

kcal

Total time

hours

minutes

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Ingredients

1 kg pork pata (pork’s leg)
5 cloves garlic; crushed
1/4 cup soy sauce
3/4 cup pineapple juice
3/4 cup oyster sauce
1 tablespoon rice wine
1 tablespoon pepper corns
1 red onion; chopped
3 bay leaves
Lettuce for garnish (fried for 2 minutes)
Sauce:
1 cup broth of pata
5 tablespoons cornstarch
Salt to taste

Directions

In a stock pot, put enough water to simmer the pork pata (with all the ingredients) until the meat is tender.
Add hot water to replace the evaporated liquid, if necessary.
Drain and cut the meat from one side and separate the bones. Save 1 cup of broth for the sauce.
Place the lettuce in a platter. Put the pata over the lettuce. Set aside.
Make the Sauce:
In a skillet, combine broth, cornstarch, and salt.
Bring to boil until sauce becomes thick.
Pour the sauce on top of the pata.
Serve hot and enjoy!

Nutrition Facts

4 servings per container

Serving Size550

Amount Per ServingCalories711
% Daily Value *
Total Fat 31.24g 41%
Total Carbohydrate 25.52g 10%
- Dietary Fiber 2.2g 8%
- Total Sugars 14.4g
Protein 68.5g 137%

Vitamin A 6mcg 1%
Vitamin C 14mg 16%
Calcium 14mg 2%
Iron 17mg 95%
Vitamin D 13mcg 65%
Vitamin E 5mg 34%
Vitamin K 5mcg 5%
Thiamin 146mg 12167%
Riboflavin 67mg 5154%
Niacin 164mg 1025%
Vitamin B6 148mg 8706%
Vitamin B12 73mcg 3042%
Folate 11mcg 3%
Pantothenic Acid 38mg 760%
Phosphorus 91mg 8%
Magnesium 29mg 7%
Zinc 73mg 664%
Selenium 207mcg 377%
Copper 49mg 5445%
Manganese 47mg 2044%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Cooking Method: Sautéing | Simmering

By Cuisine: Asian Fusion | Filipino

By Diet or Lifestyle: Budget-Friendly

By Dish Type: One-Pot Meals | Soups & Stews

By Main Ingredient: Pork | Vegetables

By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Soy Sauce-Based Dishes | Traditional & Authentic

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IMAGE SOURCE: mooglet / CC BY-SA

Easy Pork Sinigang Recipe

Pork Sinigang is a Filipino soup or stew that is characterized by its sour and salty flavor most often associated with tamarind (in Filipino, sampalok).

Easy Pork Sinigang Recipe

Pork Sinigang (Sinigang na Baboy) is a Filipino soup or stew that is characterized by its sour and salty flavor most often associated with tamarind (in Filipino, sampalok). It is one of the most popular dishes in Philippine cuisine.

Sinigang comes from the Tagalog verb “sigang“, which means “to stew”. Sinigang literally means “stewed” but mostly it is classified as a soup. Although pork sinigang is common all over the Philippines, it is considered to be culturally Tagalog in origin. Fish sauce (patis) is a common seasoning for pork sinigang.

The protein for this dish is pork belly (liempo). Some cooks add pork bones for more flavor. It is up to you. Another variation, for more flavor, is to use pork broth in place of the water.

You can try to experiment with other pork cuts like pork chops, or whatever is available to you. This is what makes sinigang an easy to cook dish.

There are other variants of sinigang that use beef or seafood. The cooking process though remains the same.

Sinigang is usually made sour with the use of tamarind (sampalok). Other cooks would use fruits such as guava, tomato, kamias or santol for the sour flavor. To make this easy pork sinigang recipe, we will be using sinigang mix (tamarind mix) normally available in grocery stores. This is how tamarind looks like:

Tamarind Image Source: By Mlvalentin at English Wikipedia – Transferred from en.wikipedia to Commons by Trengarasu using CommonsHelper., Public Domain, Link

To make this recipe easier to cook, we will use Knorr Sinigang Mix instead:

The main vegetable added to this dish is the water spinach (kangkong). It is very common in southeast asian countries. It looks like this:

If water spinach is not available, you may use spinach instead.