Pork Patatim Filipino Chinese Stewed Pork Leg Knuckles
Indulge in the rich, aromatic flavors of Pork Patatim, a Filipino-Chinese stewed pork leg knuckles dish that’s the ultimate comfort food. This recipe features tender, fall-off-the-bone pork knuckles simmered in a luscious soy sauce and oyster sauce-based broth, infused with star anise, bay leaves, and a touch of brown sugar for a perfect balance of savory and sweet. The dish is further elevated with a silky cornstarch-thickened sauce and blanched bok choy for a pop of freshness. Slow-cooked to perfection, Pork Patatim delivers melt-in-your-mouth tenderness and bold flavors that are ideal for any family feast or special occasion. Serve it hot over steamed rice to enjoy every bite of this iconic fusion masterpiece. Keywords: Pork Patatim, Filipino-Chinese cuisine, stewed pork knuckles, savory and sweet sauce, slow-cooked pork recipe.
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Recipe Information
Ingredients
- 2 pieces (approx. 2.5 lbs each) Pork leg knuckles (pata)
- 0.5 cup Soy sauce
- 0.25 cup Oyster sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Brown sugar
- 3 pieces Star anise
- 6 cloves (minced) Garlic
- 1 large (sliced) Onion
- 2 pieces Bay leaves
- 5 cups Water
- 1 tablespoon Sesame oil
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 3 bunches (blanched) Bok choy
- 2 tablespoons Cooking oil
Instructions
Clean the pork leg knuckles thoroughly by scrubbing the skin and rinsing under running water. Pat them dry with paper towels.
Heat a large pot of water and bring it to a boil. Carefully add the pork knuckles and blanch for 3-5 minutes to remove impurities. Drain and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium heat. Sauté the minced garlic and sliced onion until fragrant and softened, about 2-3 minutes.
Add the blanched pork knuckles to the pot and lightly brown them on all sides, about 5-7 minutes.
Pour in the soy sauce, oyster sauce, and rice vinegar. Stir to coat the pork knuckles evenly.
Add the star anise, bay leaves, and brown sugar. Mix to combine.
Pour in the 5 cups of water and bring the mixture to a boil. Reduce the heat to low, cover with a lid, and simmer for 2.5 to 3 hours, or until the meat becomes tender and starts falling off the bone. Check and stir occasionally, adding more water if necessary to prevent drying out.
Once the pork is tender, remove it from the pot and set aside on a serving platter.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add this to the pot while stirring to thicken the sauce. Simmer for 2-3 minutes until the sauce reaches your desired consistency.
Add the sesame oil, salt, and ground black pepper for extra flavor. Taste and adjust seasoning as needed.
Blanch the bok choy in boiling salted water for 1-2 minutes, then arrange it around the pork knuckles on the serving platter.
Pour the thickened sauce over the pork knuckles and bok choy. Serve hot with steamed rice.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 9.6 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
