PATA TIM Filipino-style Braised Pork Leg

 

Dad's Delicious Patatim: A Filipino Comfort Food Classic

Calling all comfort food lovers! Today, I'm diving into the world of Filipino cuisine to share a dish that holds a special place in my heart – my Dad's incredible Patatim. For those unfamiliar, Patatim is a braised pork leg dish that's a symphony of savory, sweet, and tender. Imagine this: melt-in-your-mouth pork bathed in a rich sauce that's both deeply flavorful and incredibly satisfying. Each bite is a perfect harmony of textures – the velvety pork yielding effortlessly to the pressure of your fork, while the aromatics like garlic, peppercorns, and star anise dance on your tongue. But Patatim is more than just a delicious dish; it's a tradition passed down through generations. With its roots in Chinese Filipino cuisine, it's particularly popular in regions with a strong Chinese influence, like Binondo in Manila. The slow-cooking process, a hallmark of Patatim, transforms a simple cut of pork into a culinary masterpiece. The long simmer allows the flavors to deeply infuse the meat, resulting in a dish that's incredibly flavorful and oh-so-addictive. My Dad's version adds another layer of magic with muscovado sugar. This dark brown sugar, with its molasses-like depth, adds a touch of sweetness that perfectly balances the savory notes of the soy sauce. Sometimes, he throws in vegetables like pechay (bok choy) and mushrooms for a delightful textural contrast and a welcome pop of freshness. Patatim is a dish best enjoyed with a steaming cup of rice. The fragrant sauce begs to be soaked up with fluffy grains, and each mouthful is a celebration of both Filipino culinary heritage and the simple joy of a home-cooked meal. It's a dish that's made for sharing with loved ones, a centerpiece on our family table for weekend dinners, celebrations, and every gathering in between.

Recipe Video:

Ingredients:

• 1 kg whole pork leg (ham hock)

• 6 tbsp soy sauce

• 3 tbsp mirin

• 3 pcs bay leaf

• 2 pcs star anise

• 1 tsp whole peppercorn

• 6 pcs shiitake mushroom

• 1 can unsweetened pineapple juice (240ml)

• 2-3 cups water (just enough to level with the pork leg)

• 1/3 cup muscovado sugar

• 200 g bok choy

Procedure:

1. Prep the Pork: Rinse the pork leg thoroughly and pat it dry with paper towels. You can singe any remaining hair with a lighter for added cleaning.
2. Sear for Flavor (Optional): Heat a large pot or Dutch oven over medium-high heat with some cooking oil. Sear the pork leg on all sides until golden brown. This step adds depth of flavor, but it's not essential.
3. Simmering is Key: Add enough water to the pot to cover the pork leg by about 2 inches. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 2-3 hours, or until the pork meat starts to become tender. You can check for tenderness by inserting a fork – it should pierce through the meat easily.
4. Flavor Boost: While the pork simmers, in a separate bowl, combine soy sauce, sesame oil (if using), cooking wine (if using), brown sugar, garlic, and onion.
5. Spice it Up: After 2-3 hours, add the soy sauce mixture, bay leaves, star anise, and peppercorns to the pot with the simmering pork. Season with salt to taste.
6. The Final Stretch: Continue simmering for another 1-2 hours, or until the pork is extremely tender and practically falling off the bone. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water to create a slurry, then add it to the pot and stir until the sauce thickens slightly.
7. Veggie Delight (Optional): In the last 10 minutes of cooking, you can add chopped pechay and sliced mushrooms for a delightful textural contrast and extra flavor.
8. Serve and Enjoy: Once cooked, remove the pork leg from the pot and let it cool slightly. Shred the meat with forks and arrange it on a serving plate. Pour the rich sauce over the shredded pork and garnish with chopped green onions (optional). Serve with a steaming cup of rice for a truly comforting and satisfying meal.

Tips:

• You can use a pressure cooker to significantly reduce the cooking time. However, the slow simmering process in a pot allows the flavors to develop more deeply.
• Leftovers taste even better the next day! Store leftover Patatim in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Feel free to adjust the amount of soy sauce, sugar, and spices to your taste preference.

If you're looking for a new comfort food adventure, Patatim is a must-try. It's a testament to the power of slow cooking, the magic of simple ingredients, and the warmth of family tradition. So, gather your loved ones, cook up a pot of Patatim, and experience the deliciousness for yourself!