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

Ingredient Substitutions

• Instead of Pork hock (pata) with bone: Pork shank
• Instead of Leek: Green onion
• Instead of Whole peppercorns: Ground black pepper
• Instead of Shaoxing wine (or dry sherry): Dry sherry
• Instead of Soy sauce (light): Tamari
• Instead of Oyster sauce: Hoisin sauce (less salty)
• Instead of Granulated sugar: Brown sugar
• Instead of Cinnamon bark: Cinnamon powder (use less)
• Instead of Star anise: Anise seed (less aromatic)
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Dried shiitake mushrooms: Dried porcini
• Instead of Cornstarch (or potato starch): Potato starch
• Instead of Sesame oil: Vegetable oil (no flavor)
• Instead of Bok choy: Napa cabbage
• Instead of Carrots: Daikon radish

Equipment Needed

• Large pot (stockpot)
• Wok or deep skillet
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Slotted spoon or tongs
• Small bowl for slurry
• Lid for pot/wok
• Stove burner(s)

Critical Steps — Do Not Skip

• Score the pork hock joint to allow meat to separate from bone
• Simmer the pork until it is tender before adding aromatics
• Thicken the sauce with a cornstarch slurry to achieve the right glaze
• Baste the meat regularly so the sauce fully coats the pork

Chef Tips from the Video

• For extra aroma, toast the cinnamon bark and star anise briefly in the dry wok before adding liquids
• Use potato starch instead of cornstarch for a silkier, more translucent glaze
• If you prefer a sweeter profile, increase the sugar to 2/3 cup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days

Freezer: Freeze in portions for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The braised pork can be made a day ahead; reheat gently on the stove, adding a splash of water if the sauce has thickened too much
• The sauce thickens further when cooled; whisk in a little extra stock before reheating.