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Pata Tim (Braised Pork Knuckle)
A rich and savory braised pork knuckle dish, popular in Filipino celebrations and family gatherings. The melt-in-your-mouth pata is a testament to slow cooking perfection.
⏱️ 120 minutes • 👥 Serves 6 • 📊 Medium • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐1 kg, cleaned and cut into serving pieces Pata (Pork Knuckle)
☐1 cup Soy Sauce (Toyo)
☐1/2 cup Rock Sugar (Asukal)
☐4 cups Water
☐6 cloves, minced Garlic (Bawang)
☐1 medium, sliced Onion (Sibuyas)
☐2 pieces Bay Leaves (Dahon ng Laurel)
☐1 teaspoon Peppercorns (Paminta)
☐1 teaspoon Five-Spice Powder (Five-spice)
☐2 tablespoons Patis (Fish Sauce)
☐2 tablespoons Cooking Oil
How to luto (Cooking Steps)
1. Sear the pata pieces in hot oil until lightly browned on all sides. This adds flavor, bes! Don't be shy with the browning, ha?
2. In a large pot, combine the soy sauce, rock sugar, water, garlic, onion, bay leaves, peppercorns, and five-spice powder. Mix well, darling.
3. Add the seared pata to the pot. Make sure the pata is mostly submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the meat is incredibly tender. You know, parang it's begging to be eaten, char!
4. After 2 hours, add the patis (fish sauce). Simmer for another 30 minutes, uncovered, to allow the sauce to thicken. You'll want that luscious glaze, diba?
5. Taste and adjust seasoning as needed. Remember, balance is key, my friend! Serve hot with steaming rice. Perfect!
Tips
For extra flavor, you can add a few pieces of star anise. And don't forget to use a heavy-bottomed pot to prevent sticking. Super important, ha? Oh, and if the sauce is too thin, simmer it a little longer, bes.
Luto Time: 120 mins
Serves: 6
Medium

Pata Tim (Braised Pork Knuckle)

A rich and savory braised pork knuckle dish, popular in Filipino celebrations and family gatherings. The melt-in-your-mouth pata is a testament to slow cooking perfection.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/11 items
How to Cookhow to luto
1Sear the pata pieces in hot oil until lightly browned on all sides. This adds flavor, bes! Don't be shy with the browning, ha?
2In a large pot, combine the soy sauce, rock sugar, water, garlic, onion, bay leaves, peppercorns, and five-spice powder. Mix well, darling.
3Add the seared pata to the pot. Make sure the pata is mostly submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the meat is incredibly tender. You know, parang it's begging to be eaten, char!
4After 2 hours, add the patis (fish sauce). Simmer for another 30 minutes, uncovered, to allow the sauce to thicken. You'll want that luscious glaze, diba?
5Taste and adjust seasoning as needed. Remember, balance is key, my friend! Serve hot with steaming rice. Perfect!
Tipstips

For extra flavor, you can add a few pieces of star anise. And don't forget to use a heavy-bottomed pot to prevent sticking. Super important, ha? Oh, and if the sauce is too thin, simmer it a little longer, bes.