Pata Tim is a popular Filipino-Chinese dish of braised pork hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones. Pour 4 cups of water into a pot. Add salt, star anise, bay leaves, and peppercorns. Bring to a simmer until salt is dissolved. Let it cool down to room temperature.
Blanch in a saucepan with boiling water for 2 minutes. Then mix the bok choy with the pata tim and serve hot. You can make it more presentable by doing this: upon serving the pata tim, arrange a bed of blanched bok choy on a platter. Then put the pork leg pieces and mushrooms on the bok choy and pour over the sauce on the pata tim.
Its name actually originates from “Pata Itim”, which, when translated from Filipino to English, means “black pork hock”. The dish is said to be an evolved adaptation of the Chinese red braised pork dish.
If you are using a turbo broiler, make sure to set it to 350 °F, then broil your pork leg for a good 20 minutes. Then boil some water in a cooking pot, and place your broiled pata inside. We will be boiling this for 15 minutes.