Pork Patatim Filipino Chinese Stewed Pork Leg Knuckles Recipe

Name: Pork Patatim Filipino Chinese Stewed Pork Leg Knuckles
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: 2 (2-3 lb) pork hocks or front knuckles; 3-4 whole star anise; 1/2 cup soy sauce; Not found in recipe; 1/4 cup oyster sauce; 8 cups water; 1/4 cup rock sugar; 1/4 cup Chinese rice wine; Not found in recipe; 1 teaspoon whole black peppercorns; Not found in recipe; 1-2 tablespoons cornstarch; 4-6 heads baby bok choy; 6-8 dried shiitake mushrooms; 1 head garlic, peeled and minced; 1 large onion, quartered; chopped green onions, for garnish; 1/4 cup water (for cornstarch slurry)

Experience the nostalgic flavors of Cebu City with this authentic Filipino-Chinese Pork Patatim! This fall-off-the-bone tender pork knuckle recipe is a chef's special for a reason. Slow-cooked to perfection in a rich soy sauce, oyster sauce, and rice wine braising liquid, it's unbelievably delicious. Serve it with steamed rice or fluffy bao buns for the ultimate comfort food experience. A must-try for Filipino food lovers and adventurous eaters alike!

Prep Time 30 mins

Cook Time 135 mins

Calories 723.3 kcal

Protein 84g

Rating 4.0 (1 Reviews)

Pork Patatim Filipino Chinese Stewed Pork Leg Knuckles

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pork Patatim Filipino Chinese Stewed Pork Leg Knuckles

2 (2-3 lb) pork hocks or front knuckles
3-4 whole star anise
1/2 cup soy sauce
Not found in recipe
1/4 cup oyster sauce
8 cups water
1/4 cup rock sugar
1/4 cup Chinese rice wine
Not found in recipe
1 teaspoon whole black peppercorns
Not found in recipe
1-2 tablespoons cornstarch
4-6 heads baby bok choy
6-8 dried shiitake mushrooms
1 head garlic, peeled and minced
1 large onion, quartered
chopped green onions, for garnish
1/4 cup water (for cornstarch slurry)

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How to Make Pork Patatim Filipino Chinese Stewed Pork Leg Knuckles

In a large pot or Dutch oven, combine the pork knuckles, soy sauce, oyster sauce, rice wine, rock sugar, garlic, onions, and peppercorns.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the pork is incredibly tender and easily falls off the bone. Stir occasionally to prevent sticking.
After 2 hours, check the tenderness of the pork. If it's not yet fall-off-the-bone tender, continue simmering for another 30-45 minutes.
Once the pork is tender, remove it from the pot and set aside. Skim off any excess fat from the braising liquid.
Increase the heat to medium-high and reduce the braising liquid until it thickens slightly. This will take about 10-15 minutes.
Return the pork knuckles to the pot and coat them with the thickened sauce.
Serve hot with steamed rice or bao buns. Garnish with chopped green onions, if desired.