Patatim Recipe

For Thickening the Sauce:

• 1 tablespoon cornstarch
• 2 tablespoons water

Optional Vegetables and Garnishes:

• 2 pieces Chinese bok choy, blanched
• 1/2 cup shiitake mushrooms, soaked and sliced
• 2 tablespoons fried garlic
• 1 tablespoon chopped green onions, for garnish

Step-by-Step Instructions to Prepare Patatim

Step 1: Prepare the Pork Hock

1. Rinse the pork hock thoroughly under cold water to remove any impurities.
2. In a large pot, bring water to a boil and blanch the pork hock for 5–7 minutes to remove excess fat and odors. Drain and set aside.

Step 2: Sauté Aromatics

1. Heat the cooking oil in a large, heavy-bottomed pot over medium heat.
2. Add the garlic and onion, sautéing until fragrant and softened.

Step 3: Build the Flavor Base

1. Add the blanched pork hock to the pot and pour in the soy sauce, oyster sauce, and vinegar. Allow it to simmer for 2–3 minutes, letting the flavors meld.
2. Stir in the brown sugar, star anise, cinnamon stick, and black peppercorns.

Step 4: Braise the Pork Hock

1. Pour in the water or pork stock, ensuring the liquid covers at least half of the pork hock.
2. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for 1.5 to 2 hours, or until the pork is tender and the sauce has reduced.
3. Check occasionally, turning the pork hock to ensure even cooking. Add more water if necessary.

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