Pata Tim

Pata Tim a Philippin-Chinese dish with a delicious "sweet and salty" taste. A family favorite at the dinner table.

  • 2 kg Pork shank (leg)
  • ½ cup soy sauce
  • 1 Tsp sesame oil
  • 1/2 cup brown sugar
  • ¼ cup Chinese cooking wine
  • ¼ cup rice vinegar
  • 4 pieces star anise
  • 4 to 5 cups water
  • 1 tin whole mushroom
  • 1 tablespoons cornstarch diluted in 1/2 cup water
  • 10–15 whole black pepper
  • 1 chicken cube
  • 1 bunch of bok choy 
  • 1 tablespoon salt
  • cooking oil


  1. Rub the shank with salt and cooking oil.
  2. Preheat the oven to 200C.
  3. Let the shank rest while the oven gets hot. Then bake it for 30 min, turning it half way.
  4. Remove the leg from the oven.
  5. Place the shank in a heavy skillet or pot. Pour in the water and add peppercorn. Cover the pot and let it simmer for 2 to 2.5 hours (add hot water as needed).
  6. Add the rest of the ingredients except the bok-choy. Let it simmer for another ½ hour
  7. Dissolve the cornstarch in water and add to the sauce while whisking. Continue to cook until the sauce reaches your preferred thickness.
  8. Add the bok choy. Stir and cook for 5-6 minutes. Taste for salt and pepper.
  9. Serve with plain rice.