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| Alternative names | Patatim |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Serving temperature | Hot, warm |
| Main ingredients | Pork hock, soy sauce, garlic, bay leaves,black peppercorns,muscovado,star anise,mushrooms |
| Similar dishes | Paksiw na pata,humba,hamonado |
Pata tim, also spelledpatatim, is aFilipinobraisedpork hock dish slow-cooked until very tender insoy sauce,black peppercorns,garlic,bay leaves, andstar anise sweetened withmuscovado sugar. It also commonly includespéchay andmushrooms. The dish is commonly served in regions in the Philippines with largeChinese Filipino populations, especially in theBinondo district ofManila.[1][2][3]
Pata tim, like the more commonhumbà, is derived from the Chinesered braised pork. It is closer to the original dish thanhumbà, in that it sometimes uses Chineserice wine and other Chinese spices and condiments.[2][4] However, it is more commonly cooked closer to the Filipinopaksiw na pata, but it does not usevinegar or uses only a very small amount of it.[3] Likehumbà, it can also add common Filipino ingredients likepineapples,banana flowers,saba bananas, andpatis.[2][5]
The name,Pata tim, as part of theFilipino language is originally a combination ofTagalog:pata,lit. 'ham hock;pig's trotter; animal thigh', which originally itself was fromSpanish:pata,lit. 'paw; foot; leg', andHokkienChinese:𤆤;Pe̍h-ōe-jī:tīm;lit. 'to braise', 'to stew', forming the full term,Pata tim, literally meaning "braisedpork hock" as part of its origins from theChinese dish,red braised pork.[6][7]
The most basicpata tim recipe usepata (pork hock orpig's trotters). It is traditionally cooked whole and not chopped, unlikehumbà. The hock is sometimes first marinated overnight inbrine. It is then seared in oil in a large pan for a few minutes withmushrooms until lightly browned, then set aside. The rest of the ingredients, namelysoy sauce,muscovado sugar (or brown sugar), garlic,black peppercorns,star anise, andbay leaves are added to a large pot of water and brought to a boil. The hock is added and boiled for a few minutes. The heat is lowered and the pot is allowed to simmer for a few hours until the meat is very tender. Apressure cooker can also be used to shorten the cooking time. The mushrooms andblanchedpéchay are added last. It is served with white rice.[6][8][9][10]
The dish can be modified extensively. It can use other Chinese spices and condiments likesesame oil, Chineserice wine,hoisin sauce,five spice powder,cinnamon bark, and so on. Though it can also use native condiments likepatis (fish sauce). It can also include other ingredients likelettuce,green beans,shallots,sugarcane,banana flowers,saba bananas, andpineapples, among others. The sauce is naturally thick due to thegelatin in the hock, but in some recipes,cornstarch is added to achieve the same effect.[2][10][11][12][13]
