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Pork Patatim (Filipino-Chinese Stewed Pork Leg/Knuckles Recipe)

Pork Patatim (Filipino-Chinese Stewed Pork Leg/Knuckles)


  • 3 -4 lbs pork legs (the pork pata i got from our asian market was already pre-cut)
  • 2 pieces star anise (or anise extract)
  • 1⁄2 cup soy sauce
  • 2 tablespoons hoisin sauce (optional)
  • oyster sauce (optional)
  • 6 cups water
  • 1 cup brown sugar
  • 1⁄2 cup rice wine (optional)
  • sake (optional)
  • 1 teaspoon peppercorn
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 5 pieces baby bok choy
  • 8 pieces dried shiitake mushrooms


  1. Bake pork pata in oven at 450 until the skin turns brown. this is what prevents the skin from breaking when it is stewing. while the pork pata is baking, soak the shitake mushrooms in hot water.
  2. When done, place pata in a casserole. add the 6 cups of water, soy sauce, hoysin sauce, brown sugar, pepper corns and bring to a boil.
  3. Add the star anise (or anise extract) and sesame oil. simmer for an hour, or until pork is tender that the meat almost falls off the bone.
  4. Mix constarch in 1/4 cup cold water, and add to the pot. continue to let it simmer until sauce thickens.
  5. Blanch the bokchoy in boiling water seasoned with garlic salt. do not overcook the veg to retain its bright green color.
  6. To serve, take out the pata and place them in the middle of a serving dish surrounded by the strained blanched bokchoy. 
  7. Pour the sauce over the pata and vegetables.
Source : Food 
Pork Patatim (Filipino-Chinese Stewed Pork Leg/Knuckles Recipe) Pork Patatim (Filipino-Chinese Stewed Pork Leg/Knuckles Recipe) Reviewed by Melvin Magadia on 6:59 AM Rating: 5

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