A classic Filipino pork hock braise served with vegetable fried noodles. The pork hock is cleaned, pressure-cooked until tender, and braised in a savory sauce of soy sauce, pork broth, star anise, and brown sugar, perfectly paired with fresh vegetable stir-fried noodles.
Adapted from a video by Panlasang Pinoy
Gawin Mo Ito sa Pata, Ang Sarap Talaga | Pata Tim and Pancit Canton Recipe
pork broth (liquid from boiling pork hock)~4 cupsest.
Knorr Pork Cube~2est.
star anise1
whole peppercorns~1 tspest.
brown sugar~2-3 tbspest.
shiitake mushrooms~8 ozest.
carrot~2est.
bok choy or snow cabbage~8 ozest.
cornstarch~2 tbspest.
water (for cornstarch slurry)~3 tbspest.
egg noodles~10 ozest.
Knorr Shrimp Cube~1est.
fish sauceoptional seasoning for pancit canton~1 tbspest.
ground black pepperfor seasoning; white pepper may be substituted~¼ tspest.
saltfor seasoning pancit canton~1 tspest.
lemonoptional, squeeze over dish before serving~1est.
Steps
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1
Prepare the pork hock: rinse well under cold water. Boil in a pot with dried bay leaves for 12 minutes to remove any unpleasant odours. Drain and individually wash each piece under clean water until thoroughly clean.
2
Place cleaned pork hock in fresh water, bring to a boil, then transfer to a pressure cooker and cook until tender.
3
Cook the egg noodles: boil water and add noodles, cooking for 2.5 to 3 minutes until soft. Drain well using a colander or tongs.
4
Make the pancit base: heat oil in a wok or large pan, fry thinly sliced onions until softened, then add minced or pressed garlic.
5
Add bok choy or snow cabbage: fry the harder stems first for about 1 minute, then add sliced shiitake mushrooms and fry for another 30 seconds.
6
Add julienned carrots and continue frying for 1 minute, stirring to cook evenly.
7
Pour in soy sauce and cook for another minute. Add a Knorr Shrimp Cube (or substitute with a Knorr Chicken Cube if preferred) and mix well.
8
Add the cooked egg noodles and toss gently to combine all ingredients evenly. If needed, add water slowly to adjust consistency, being careful not to add too much at once.
9
Add the leafy green part of the bok choy or snow cabbage and toss for about 2 minutes until the greens are tender.
10
Season with salt and ground black pepper, or use fish sauce and black pepper instead. Optionally add a squeeze of lemon just before serving. Toss once more and transfer to a serving plate.
11
Make the pata tim base: heat a blend of canola and sesame oil, fry chopped onions until softened, then add minced or pressed garlic.
12
Add the softened pork hock pieces one at a time, stirring for about 1 minute per side while tossing to prevent the aromatics from burning.
13
Add soy sauce and pork broth (the liquid from boiling the hock—use half at first), and Knorr Pork Cubes. Cover and let cook quickly.
14
Add 1 whole star anise and some whole peppercorns. Cook for 3 to 5 minutes, then remove the star anise to avoid overpowering the dish or accidentally biting into it.
15
Add brown sugar and continue cooking on low heat for a few more minutes, being careful not to cook so long that the meat falls off the bone.
16
Add sliced shiitake mushrooms for flavour, then add thinly sliced carrots. Cook for about 5 minutes until the carrots are tender.
17
Before thickening, taste the sauce and adjust seasonings as needed. Use a small spoon to sample and determine if more brown sugar or other seasonings are required.
18
Make a cornstarch slurry by mixing cornstarch and water. Pour in half of the slurry and stir immediately to observe the thickness. If more thickening is needed, add the remaining slurry while stirring continuously to prevent lumps.
19
Add bok choy or snow cabbage and cook for another 3 minutes until tender.
20
The pata tim is ready. Serve in a bowl, either alongside rice or ladle the sauce over the cooked pancit canton for a flavourful combination.
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