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.


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 🙂


  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!


  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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s