Chinese Braised Pork Hock (Pata Tim)

Ingredients

• 1.5 kg Pork hock (pata) with bone (Score the joint where the bone meets the meat)
• 1 stalk Leek (White part only, sliced into 2‑inch pieces)
• 1 tsp Whole peppercorns (Crushed lightly)
• 2 tbsp Shaoxing wine (or dry sherry) (Adds depth, optional)
• 3 tbsp Soy sauce (light) (Prefer low‑sodium)
• 4 tbsp Oyster sauce
• 0.5 cup Granulated sugar
• 1 piece Cinnamon bark (About 2‑inch stick)
• 2 Star anise
• 2 Garlic cloves (Sliced)
• 5 Dried shiitake mushrooms (Soaked in warm water 15 min, stems removed)
• 6 cup Water (For initial braise and later simmer)
• 4 tbsp Cornstarch (or potato starch) (Mixed with 2 tbsp cold water to form slurry)
• 1 tbsp Sesame oil (For gloss at the end)
• 2 heads Bok choy (Blanched, leaves separated)
• 2 Carrots (Blanched, sliced diagonally for color)
• to taste Salt

Instructions

1. Prepare the pork hock

   Trim excess fat, locate the joint where the bone meets the meat and score it lightly with a sharp knife to help the meat release from the bone during braising.

   Time: PT5M

2. First simmer (stock base)

   Place the pork hock in a large pot, add the sliced leek, whole peppercorns, Shaoxing wine, and enough water to fully submerge (about 6 cups). Bring to a boil, then reduce to a gentle simmer and cook for 1 hour, or until the meat is beginning to become tender.

   Time: PT1H

   Temperature: low simmer

3. Transfer to wok

   Using tongs, lift the pork hock out of the pot and set aside. Reserve the cooking liquid (stock). Transfer the pork to a pre‑heated wok.

   Time: PT5M

4. Build the sauce

   To the wok add soy sauce, oyster sauce, sugar, cinnamon bark, star anise, sliced garlic, and the soaked shiitake mushrooms (including their soaking liquid). Stir to combine, then pour in 3 cups of the reserved pork stock.

   Time: PT5M

5. Simmer with pork

   Return the pork hock to the wok, cover, and let it simmer on medium‑low heat for 30 minutes, turning the meat once halfway through so the sauce coats evenly.

   Time: PT30M

   Temperature: medium‑low

6. Thicken the sauce

   Mix 4 tbsp cornstarch with 2 tbsp cold water until smooth. Stir the slurry into the simmering sauce, cooking 3‑5 minutes until the sauce thickens and becomes glossy.

   Time: PT5M

   Temperature: medium

7. Final braise

   Reduce heat to low, add the sesame oil, and continue to simmer, covered, for another 30‑45 minutes until the pork is fork‑tender and the flavors have melded.

   Time: PT35M

   Temperature: low

8. Garnish and serve

   Arrange blanched bok choy leaves and carrot slices on a serving plate, place the braised pork hock on top, and spoon the thick sauce over it. Scatter the whole shiitake mushrooms around for texture and color.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g