Patatim Recipe: A Filipino-Chinese Braised Pork Hock Dish
Patatim Recipe: A Filipino-Chinese Braised Pork Hock Dish
Contents
Patatim is a Filipino-Chinese braised pork hock dish known for its tender, melt-in-your-mouth meat and rich, sweet-savory sauce. It combines soy sauce, garlic, star anise, and other aromatic spices, slow-cooked until the pork falls off the bone. This dish is a staple in Filipino cuisine, especially in areas with a strong Chinese influence, like Manila’s Binondo district.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Ingredients
- 2 lbs pork hock
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
- 1 tsp black peppercorns
- ¾ cup soy sauce
- 2 cups water
- ¾ cup brown sugar
- 2 tbsp Mirin or cooking wine
- 1 tsp sesame oil
- ½ cup banana blossoms (optional)
- Vegetables (e.g., bok choy or Chinese cabbage, for garnish)
Instructions
- Sear the Pork Hocks: In a large pot or skillet, sear the pork hocks on all sides until lightly browned. This adds depth of flavor.
- Sauté Aromatics: In the same pot, sauté garlic and onion until translucent and fragrant.
- Add Spices and Liquids: Add the cinnamon stick, star anise, bay leaves, peppercorns, soy sauce, water, and brown sugar. Bring the mixture to a boil.
- Braise the Pork: Add the pork hocks to the pot. Reduce the heat to low, cover, and simmer for 1½ to 2 hours, or until the meat is tender and falls off the bone.
- Finish the Dish: Stir in the Mirin, sesame oil, and banana blossoms (if using). Simmer for an additional 2 minutes.
- Serve: Transfer the pork hocks to a serving platter, garnish with steamed bok choy or Chinese cabbage, and serve with steamed rice.
Tips for Cooking the Best Patatim
- Slow Cooking: Patatim is best cooked low and slow to ensure the pork becomes tender and absorbs the flavors.
- Balance Flavors: Adjust the soy sauce and sugar to achieve your desired sweet-savory balance.
- Optional Additions: Include mushrooms or pineapple chunks for added texture and flavor.
- Garnish: Garnish with boiled eggs or vegetables like bok choy for a complete meal.
FAQ
Q: Can I use pork belly instead of pork hock?
A: Yes, pork belly can be used, but the cooking time may vary. Pork hock is preferred for its gelatinous texture.
Q: Is vinegar used in patatim?
A: Patatim typically does not use vinegar, unlike paksiw na pata. However, a small amount can be added for a tangy twist.
Q: What can I substitute for banana blossoms?
A: If banana blossoms are unavailable, you can omit them or use bamboo shoots for a similar texture.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Related guides
- Bicol Express: Classic Filipino Recipe
- Bopis (Spicy Filipino Pork Lung and Heart Stew)
- Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg
- Dinakdakan: A Creamy and Tangy Filipino Pork Dish
- Igado: A Classic Filipino Pork and Liver Stew