Craving something DIFFERENT than the usual adobo or pancit? This is where PATA TIM shines. Slow-braised pork hock, simmered in soy, garlic, star anise, and a touch of sweetness—until the meat literally falls off the bone. RICH. SAVORY. SPECIAL. Not your everyday dish, but when it shows up, it’s a celebration. 👉 SHARE this post with someone who needs to try pata tim, and let’s bring this underrated Filipino classic back to the table. Ingredients - 3 pounds sliced pork hock - ½ cup Chinese cooking wine (or Mirin) - ¼ cup vinegar - 1 cup soy sauce - ½ cup sugar - 3 pieces star anise - 4 cups water - 4 pieces fresh shitake mushrooms - 1 bundle bok choy, ends trimmed and leaves separated Instructions - Season then sear hocks on all sides. Remove from pan and set aside. - Combine mirin, vinegar, soy sauce, sugar, star anise, and water. Over medium heat, bring to a boil, stirring regularly until sugar is dissolved. - Return hocks and boil on high about 5 minutes. - Lower heat, cover and continue to cook for about 2 to 2 ½ hours or until meat is very tender and almost falling off the bone, adding water as needed. #patatim #filipinofood #filipinorecipes #filipinocooking #filipinofoodie #filipinofoodmovement #comfortfood #braisedpork #filipinoheritage #bobbygeats