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Pata Tim (Braised Pork Hock)

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Pata Tim is a popular Filipino-Chinese dish of braised pork leg or hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones. Try this Pata Tim recipe for melt-in-your-mouth succulent meat with a perfect sweet-savory sauce that goes with it.


The truth is, I was not a big fan of Pata Tim. I find them usually cooked a bit too sweet for my liking. I do not even remember the last time I had it because obviously, it is not a favorite. But a recent event changed my mind.

Just a few days ago my family and I went out to celebrate my Mama’s birthday. We went to a favorite local buffet restaurant for lunch, Tabehoudai. It is clearly a Japanese restaurant just by looking at the name but they also serve food of various cuisines. Armin and I especially enjoy their sushi table where we can have all the sushi and sashimi we can eat.

We’ve been to this place a third time but still, it seems I haven’t tried all the dishes they offer! There are lots!

ingredients for pata tim

This time though I noticed my Mama came back with a small plate of this super tender looking pork meat cuts. I just could not resist trying it and the moment it touched my mouth it was pure heaven.

Unbelievably soft meat that almost seems like they melt away on your tongue and it tastes soooo darn good. I was thinking to myself this can’t be….”Pata Tim” my Mama, however, confirmed. Now I am converted.slow cook pata tim

It is not just the tenderness of the meat that made me rethink my position about this dish. Also how they were able to make the perfect balance of seasoning. What I really liked is that it was not as sweet as the Pata Tim I know of and the flavors have seeped so deep into the meat but never overpowering the flavor of the pork itself.

pata tim

I know that no self-respecting restaurant will ever divulge their secret recipes. So I tried to make a copycat of their Pata Tim by comparing some recipes and making some changes. I came up with this recipe here.

I brought the finished product to my parents for a final taste test. It passed with flying colors! Almost like the one in Tabehoudai my Papa said.

pata tim recipe

I suggest to let the whole pork hock marinate in a brine for at overnight so that the flavors can seep deep into the meat.

But in case you are in a hurry, you may skip brining part it and go straight into the braising of the pork hock at Step#2.

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5 from 1 vote

Pata Tim (Braised Pork Hocks)

Pata Tim is a popular Filipino-Chinese dish of braised pork hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones.
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Print Rate
Course: Main Course
Cuisine: Asian,Filipino
Keyword: braised pork hock,pata tim
Servings: 4
Calories: 613kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes


  • 3 pounds whole pork leg (ham hock)


  • 4 cups water
  • 1/4 cup salt
  • 3 pieces star anise
  • 3 pieces bay leaves
  • 1/2 teaspoon peppercorn


  • 3 tablespoons oil - - for searing
  • 3 cups water
  • 1/2 head garlic - - cut into half, crosswise
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 3 pieces star anise
  • 3 pieces bay leaves
  • 1/2 teaspoon peppercorn
  • 3 tablespoons cornstarch
  • 1/4 cup water


  • 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 1/4 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 Facts
Pata Tim (Braised Pork Hocks)
Amount Per Serving
Calories 613 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 214mg 71%
Sodium 8076mg 337%
Potassium 1338mg 38%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 6g
Protein 78g 156%
Vitamin A 1.9%
Vitamin C 2.2%
Calcium 7.1%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
Pata Tim is a popular Filipino-Chinese dish of braised pork leg or hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones. Try this Pata Tim recipe for a melt-in-your-mouth succulent meat with a perfect sauce to go with it. |


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. I cooked this pata tim recipe last nite and the sauce was too salty. I used kosher salt. Should I use a fine salt for this recipe? and should add more brown sugar to counter the saltiness?

    1. Hi Rosemarie, there should be no salt in the sauce. I used salt only for the brine for soaking the meat, but this is not used for the sauce itself and thrown away after it is used.

      1. Sorry, I did not explain well. I did not put salt in the sauce as I followed the recipe to the letter but I still fin it salty so I put a little brown sugar to even it. Nevertheless, it turned out good cause my guests were delighted with this dish. Thanks for sharing this recipe and will do it again someday 🙂

        1. I see, yes, of course, different kind of salt has a different level of saltiness. You just reduce it next time and make a note. Glad it still turned out well for your guests. 🙂

  2. Hi. This looks amazing. I just wonder, what would be the difference in the taste if I use a pressure cooker?

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