Pata tim
Filipino braised pork hock dish
Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms. The dish is commonly served in regions in the Philippines with large Chinese Filipino populations, especially in the Binondo district of Manila.
Origin
Pata tim, like the more common humbà, is derived from the Chinese red braised pork. It is closer to the original dish than humbà, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humbà, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis.
The name, pata tim, as part of the Filipino language is originally a combination of Tagalog: pata, lit. 'ham hock; pig's trotter; animal thigh', which originally itself was from Spanish: pata, lit. 'paw; foot; leg', and Hokkien Chinese: 𤆤; Pe̍h-ōe-jī: tīm; lit. 'to braise', 'to stew', forming the full term, pata tim, literally meaning "braised pork hock" as part of its origins from the Chinese dish, red braised pork.
Description
The most basic pata tim recipe use pata (pork hock or pig's trotters).
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This entry incorporates text from “Pata tim” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.