Pata Tim (Slow-cooked Pork Hocks)

Pork hocks are used a lot in many popular Filipino dishes, including the classic kare-kare, a stew of pork hocks and vegetables in peanut sauce.  For this recipe, the pork hocks are slow-cooked in a special sauce mixture until they become extremely tender and the bones basically separate themselves from the meat. The sweet-tasting leftover sauce can be saved for use in a later meal to pour over steamed rice.

Pata Tim is believed to be of Chinese origin.  I enjoyed ordering this dish whenever we would dine at Chinese restaurants in the Philippines.


2 pounds pork hocks

1 bunch green onions, chopped

1 tbsp ginger, peeled and chopped

1/4 cup soy sauce

1/4 cup oyster sauce

1/4 cup brown sugar

1 cup  red wine vinegar

1 cup water

2 bunches, baby bokchoy


Put all ingredients, except the bokchoy, in a slow cooker

Cook in low heat for 6-8 hours

In a separate small pot, steam the baby bokchoy

When ready to serve, put the cooked pork hocks on a plate, discarding the bones

Add the baby bokchoy to the plate

Serve with steamed rice

Pour the sauce over the meat and rice

(Makes 3-4 servings)


One thought on “Pata Tim (Slow-cooked Pork Hocks)

  1. I’m extremely impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you modify it yourself? Anyway keep up the nice quality writing, it is rare to see a nice blog like this one nowadays..


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