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Chinese Braised Pork Hock (Pata Tim)
A classic Chinese restaurant‑style braised pork hock cooked until melt‑in‑your‑mouth tender, then simmered in a sweet‑savory soy‑oyster sauce with aromatics, shiitake mushrooms, and finished with a splash of sesame oil. Served over steamed rice or with buns, garnished with bok choy and carrots.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination
- • Ensure the pork reaches an internal temperature of at least 71 °C (160 °F)
- • Be careful when adding hot liquid to the wok to prevent splatter
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