Pata tim (pork hocks braised in soy sauce with star anise)

I meant to post this yesterday but ran out of time. Good thing, I just realized yesterday was a Friday and it’s Lent. Probably not good to be posting pork dishes. Anyway, my mom made pata tim during the weekend and I got to bring some back with me. Love this dish but, for obvious reasons, can’t indulge in it often. I mean, look at all that fatty skin! Of course, the hocks get fried or browned first before cooking — though not to the same level as a crispy pata. Man, we Filipinos sure do love our pork hocks!

Is it the same as humba? I don’t think my mom makes humba so I can’t really tell the difference.

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3 Comments Add yours

  1. Betis Boy says:

    ha.ha. yup, good decision (as if that would have made a difference on ME, on a friday). he.he. that looks really good, but somehow, on this dish, i don't like eating the skin. (it's the same with chicken skin, i hate it except when it is fried. otherwise, it's unappealing.) humba is different because it's a lot sweeter than this, and i don't think it has anise. it has banana blossoms instead. i never knew they called these pork hocks. i always called them pork knuckles 🙂

    Like

  2. Guagua Girl says:

    that's how they were labeled at the grocery store 🙂 i remember having to look up the name years ago when i just started living on my own. oh, and what do you mean you don't eat the skins?!?! but that's where all the creamy taste is, BWAHAHAHAHA!

    Like

  3. Betis Boy says:

    ha.ha. i don't know, i don't like pork skin and chicken skin if it's not fried crunchy.

    Like

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