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.