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

YUMMY KITCHEN
A tender and flavorful Filipino-style Pata Tim made with pork pata slowly braised in a sweet and savory sauce with soy sauce, oyster sauce, pineapple, Sprite, star anise and aromatic spices. Serve it with steamed rice or noodles for a hearty family meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course, MAIN DISH
Cuisine Filipino
Servings 8
Calories 520 kcal

Equipment

  • Large deep pot or Dutch oven
  • Large pan if searing separately
  • Tongs
  • Knife and chopping board
  • Wooden spoon
  • Fork or meat thermometer
  • Large serving platter

Ingredients
  

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

Instructions
 

  • Place the pork pata in a large pot and add enough water to cover it. Bring to a boil and parboil for a few minutes. Discard the water, rinse the pata well, and pat dry.
  • Heat cooking oil in a deep pot. Carefully sear the pork pata until the skin is lightly browned on all sides. Turn it as needed, then set aside.
  • In the same pot, sauté the onion and garlic until fragrant and lightly browned.
  • Add the whole peppercorns, dried bay leaves, and star anise. Sauté briefly until aromatic.
  • Return the seared pork pata to the pot. Pour in the Sprite, then add the soy sauce, oyster sauce, sugar, ketchup, and syrup from the canned pineapple. Add enough water to create sufficient liquid for braising.
  • Cover and simmer over medium-low heat for about 30 minutes. Carefully flip the pata, then continue simmering over low heat for another 45 minutes.
  • Check the pork with a fork. If it is still firm, add more water and continue simmering until the meat is tender and fully cooked.
  • Once tender, add the pineapple slices. Baste the pata with the sauce and continue simmering uncovered until the sauce becomes thicker and more concentrated.
  • Add the bok choy, cover, and cook for 3–5 minutes, or until the vegetables are tender.
  • Transfer the Pata Tim to a large serving platter. Arrange the pineapple and bok choy around the pork and spoon the sauce over the top. Serve hot with steamed rice or noodles.

Notes

  • Parboiling is optional but recommended to help remove impurities and the raw smell from the pork.
  • Choose a large, deep pot that can comfortably hold the whole pork pata and enough liquid for braising.
  • For easier cooking and serving, the pata can be cut into large pieces before cooking.
  • Keep the heat low during the long simmer. Slow cooking helps the pork become tender and allows the flavors to penetrate the meat.
  • The Sprite or 7UP adds sweetness and a light citrus note to the sauce.
  • Reserve the pineapple syrup because it contributes sweetness and flavor to the braising liquid.
  • If the sauce becomes too thick before the pork is tender, add a little water and continue simmering.
  • For the best presentation, keep the pata whole and arrange the pineapple and bok choy around it before serving.

Nutrition

Calories: 520kcalCarbohydrates: 25gProtein: 34gFat: 31gSaturated Fat: 10gCholesterol: 115mgSodium: 1250mgFiber: 2gSugar: 16g
Keyword Easy Pata Tim Recipe, Filipino Pork Pata, Filipino Pork Recipe, Filipino-Style Pata Tim, Pata Tim Recipe, Pata Tim with Pineapple, Pork Pata Recipe, Pork Pata with Pineapple
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