How to cook Pata Tim. Place pork in a pot with the peppercorns, star anise, garlic, onions, soy sauce, sugar and enough water to cover the pork. Bring to a boil and then reduce to a slow simmer. Leave this on low heat for about 1 ½ to 2 hours or until the pork is tender. Add the pork bouillon cube, mushrooms (with the rehydrating liquid), ...
Pata Hamonado. Add pineapple juice, soy sauce and water. Bring to a boil. Lower heat, cover and simmer for about 2 to 2-1/2 hours or until pork is very tender and liquid is reduced. Add brown sugar and stir until dissolved. Season with salt and pepper to taste. Add pineapple chunks and stir to combine.
And this is indeed another mouth-watering main dish that is truly enjoyed by most Filipinos. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
Pata Tim is a Filipino/Chinese braised pork hock or pig’s trotters, marinated, then slow-cooked in sugar, spices and broth until very tender and served with pechay and mushroom. Using a pressure cooker will shortened cooking time tremendously than stove top or a slow cooker.