Easy Pata Tim Recipe – Filipino-Style Pork Pata with Pineapple

Pata Tim is a Filipino pork dish that turns a whole pork hock into a tender, glossy, sweet and savory centerpiece. Slow-cooked with soy sauce, oyster sauce, pineapple, star anise, bay leaves, peppercorns, and Sprite, this Pata Tim recipe creates a rich sauce that tastes wonderful with steaming rice or noodles.

Pata Tim through photos

What Is Pata?

Pata is the Filipino term commonly used for the pork leg, particularly the lower portion of the pig’s leg. It is rich in skin, meat, fat and connective tissue, making it especially good for slow cooking. In dishes like Pata Tim, the pork pata is simmered gently until tender, allowing the skin and meat to absorb the rich, sweet and savory sauce.

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What Is Pata Tim?

Pata Tim is a Filipino-style braised pork hock dish with Chinese culinary influence. The pork is cooked slowly in a seasoned liquid until the skin becomes soft and the meat turns tender enough to pull away from the bone. Its signature flavor comes from sweet and salty seasonings, especially soy sauce, sugar, and star anise.

The whole pork leg also gives the dish its dramatic presentation. While some families serve the pata whole, you can cut it into large pieces if your pot is smaller or you prefer easier serving.

The flavor is somewhat similar to Filipino pork asado, but Pata Tim has its own character. Star anise gives the sauce a warm, aromatic taste, while pineapple and lemon-lime soda add sweetness and a subtle fruity note.

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Why You’ll Love This Pata Tim Recipe

There are plenty of reasons to make this Filipino Pata Tim recipe at home.

First, it makes an unforgettable family meal. A whole pork hock on a large serving platter instantly feels like a special-occasion dish, whether you are preparing it for a birthday, holiday, Sunday lunch, or family gathering.

Second, the sauce is incredibly flavorful. As the pork slowly simmers, the seasonings soak into the meat while the broth reduces into a glossy sauce. The pineapple syrup and sugar balance the salty soy sauce and oyster sauce beautifully.

You will also love the texture. Properly simmered pork pata becomes tender and juicy, with soft skin and meat that is easy to separate from the bone.

Finally, you do not need complicated ingredients. Most seasonings are common pantry staples, and Sprite brings sweetness and a light citrus note to the braising liquid.

Ingredients for Pata Tim

For this easy Pata Tim recipe, you will need:

• 1 whole pork pata or pork hock
• 5 cloves garlic, minced
• 1 large onion, sliced or chopped
• 1 tablespoon whole peppercorns
• 2 pieces star anise
• 3 dried bay leaves
• 1 can (277 grams) pineapple slices
• ½ cup soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons sugar
• 2 to 3 cups Sprite or 7UP
• Water, as needed for simmering
• Cooking oil, for searing
• 3 bunches bok choy

The pineapple syrup from the can is also used in the braising sauce, so do not throw it away.

How to Make Pata Tim

1. Parboil the Pork Pata

Place the pork pata in a large pot and add enough water to cover it. Bring the water to a boil and cook the pork for a few minutes.

This step is optional, but it helps remove surface impurities and reduce the raw smell of the pork. Discard the water and rinse the pata thoroughly. Pat it dry before searing.

2. Sear the Pata

Heat a little cooking oil in a deep, heavy pot or pan. Carefully place the pork pata inside and sear it until the skin develops a light brown color.

Turn the pork several times so the exposed sides can brown. Take your time because a good sear adds another layer of flavor. Transfer the browned pata to a plate.

3. Sauté the Aromatics and Spices

Using the same pot, add a little more oil if needed. Sauté the onion and garlic until lightly browned and fragrant.

Add the whole peppercorns, bay leaves, and star anise. Stir briefly, just long enough for their aromas to become noticeable. These simple spices give Pata Tim its distinctive Chinese-inspired aroma.

4. Start the Braising Sauce

Return the seared pork pata to the pot. Pour in the Sprite, then add the soy sauce, oyster sauce, sugar, and reserved pineapple syrup.

Add enough water to create sufficient liquid for braising the large pork hock. Stir gently around the pork rather than moving it too much.

Cover the pot and simmer over medium-low heat for about 30 minutes.

5. Simmer Until Tender

After 30 minutes, carefully turn the pata so the other side can cook in the sauce. Continue simmering over low heat for another 45 minutes.

The exact cooking time can vary depending on the size and thickness of the pork pata. If the meat is still firm, add more water as needed and continue simmering until tender.

Use a fork to test the meat. For a thick pork hock, you can also use a food thermometer to verify that the pork has reached a safe internal temperature.

Do not rush this step. Slow simmering is what gives Pata Tim its soft, satisfying texture.

6. Add the Pineapple

Once the pork is tender, add the pineapple slices to the pot. Spoon the sauce over the pork several times so the meat and skin become coated with the flavorful braising liquid.

Continue simmering uncovered until the sauce reduces and becomes richer and thicker. Watch the pot during this stage because the sauce can reduce quickly once the liquid level gets low.

Taste the sauce and adjust the sweetness or saltiness if needed.

7. Add the Bok Choy

Add the bok choy around the pork. Cover the pot and cook for 3 to 5 minutes, or until the leaves and stems are tender.

Turn off the heat once the vegetables are cooked.

The green bok choy provides a fresh contrast to the dark, glossy pork and sauce. It also makes the finished platter look more colorful and inviting.

Tips for Making the Best Pata Tim

Choose a pork pata that fits comfortably inside your pot. If the whole leg is too large, ask your butcher to cut it into large sections.

Do not skip the searing step if you want deeper flavor. Browning the skin before braising gives the pork a more developed taste.

Keep the heat low during the long simmer. Gentle cooking allows the collagen and connective tissues in the pork hock to soften gradually without aggressively boiling the meat.

If your sauce becomes too salty as it reduces, add a little water. If you want a sweeter sauce, add sugar gradually rather than adding a large amount at once.

The Sprite is not simply for sweetness. It contributes a light citrus flavor to the sauce. You can use 7UP if that is what you have available.

For a more convenient version, cut the pata into large chunks before cooking. However, if you want a dramatic centerpiece, keep the pork pata whole.

What to Serve with Pata Tim

The rich sauce makes Pata Tim with rice a natural combination. Spoon some sauce over hot steamed rice and serve the tender pork alongside the pineapple and bok choy.

You can also serve it with fried rice or noodles. The sweet-savory sauce pairs especially well with plain noodles because they soak up the braising liquid.

For a family gathering, transfer the whole pata to a large platter and arrange the bok choy and pineapple around it. Spoon the reduced sauce over the top just before serving for a beautiful glossy finish.

How to Store Leftover Pata Tim

Let leftover pork cool slightly, then place it in a clean, covered container and refrigerate promptly. Keep the pork and sauce together so the meat stays moist.

When reheating, warm the pork thoroughly on the stovetop or in a microwave-safe container. Add a splash of water if the sauce has become too thick.

Cooked leftovers should be refrigerated within two hours and used within a few days for best quality.

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Conclusion

This Pata Tim recipe is proof that a spectacular Filipino dish does not have to involve complicated cooking techniques. With seasonings, a whole pork pata and plenty of patience, you can create tender meat covered in a sweet, savory, aromatic sauce.

The pineapple brings brightness, the star anise adds its unmistakable fragrance, and the bok choy gives the platter a fresh finish. Serve it with hot rice or noodles, gather everyone around the table, and let the whole pork pata take center stage.

Once you make homemade Filipino-style Pata Tim, you may find yourself saving this recipe for the next family celebration – or simply whenever you are craving a hearty, comforting pork dish.

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Pata Tim (Filipino-style) Recipe in Tagalog

Mga Sangkap:

• 1 pork pata
• 5 butil ng bawang (hiniwa)
• 1 malaking sibuyas (hiniwa)
• 1 kutsarang pamintang buo
• 2 pirasong star anise
• 3 pirasong dahon ng laurel
• 1 lata (277 g) pineapple slices
• ½ tasang toyo
• 3 kutsarang oyster sauce
• 2 kutsarang asukal
• 2 – 3 tasang Sprite (o 7up)
• tubig (para maluto ang baboy)
• 3 bugkos ng bok choy

Paano Lutuin:

1. Magpakulo ng maraming tubig sa kawali. Pakuluan ang pata ng ilang minuto. Optional step ito pero recommended para matanggal ang hilaw na amoy ng baboy pati ang impurities nito. Pagkatapos ng ilang minuto, alisin na ito sa tubig at hugasan ang pork pata.
2. Magpainit ng maraming mantika sa kawali. Iprito ang pata hanggang maging brown ang balat. Kailangan mong baliktarin ng ilang beses and pata para maluto lahat ng side nito. Isantabi.
3. Gamit ang parehong kawali, dagdagan ang mantika nito saka igisa ang sibuyas at bawang ng ilang minuto hanggang maging light brown. Sunod na ilagay and buong paminta, dahon ng laurel at star anise. Igisa ang mga ito ng konti.
4. Ibalik ang pritong pata sa kawali. Ibuho ang Sprite at ilagay na ang toyo, ketchup, oyster sauce, asukal at ang sabaw ng pineapple slices. Haluin ito ng konti bago takpan ang kawali. Hayaan ito maluto ng 30 minuto gamit ang mahinang katamtamang apoy. Pagkatapos ng 30 minuto, baliktarin ang pata at lutuin ang kabilang side ng 45 minuto gamit ang mahinang apoy.
5. Tingnan kung malambot na ang pata. Kung hindi pa, magdagdag ng tubig at ituloy lang ang pagluluto gamit ang mahinang apoy hanggang lumambot ito.
6. Kapag malambot na, ilagay ang pineapple slices sa sauce. Buhus buhosan ng sauce ang pata para mas pumasok ang linamnam. Hayaan itong maluto hanggang halos maiga na ang sabaw.
7. Ilagay ang bok choy. Takpan ang kawali ng 3 – 5 minuto hanggang lumambot ito. Patayin ang apoy.
8. Ilipat ang pork pata tim sa malaking serving plate. Ihain ito kasama ng maraming kanin o noodles. Yum!