Pata tim
 | |
| Alternative names | patatim |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Serving temperature | hot, warm |
| Main ingredients | pork hock, soy sauce, garlic, bay leaves, black peppercorns, muscovado, star anise, mushrooms |
| Similar dishes | paksiw na pata, humba, hamonado |
Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms. The dish is commonly served in regions in the Philippines with large Chinese Filipino populations, especially in the Binondo district of Manila.[1][2][3]
Origin[]
Pata tim, like the more common humbà, is derived from the Chinese red braised pork. It is closer to the original dish than humbà, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments.[2][4] However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it.[3] Like humbà, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis.[2][5]
The name, Pata tim, as part of the Filipino language is originally a combination of Tagalog: pata, lit. 'ham hock; pig's trotter; animal thigh', which originally itself was from Spanish: pata, lit. 'paw; foot; leg', and Hokkien Chinese: