Tuesday, November 19, 2013

Patatim (Pork Leg Braised in Soy Sauce and Vinegar)

My love of cooking Patatim started when I was sixteen.

I remember this dish was one of the very first recipes that I learned to cook.  No, the pata (pork leg) didn't intimidate me.  But all I remember is that,  dinner was wonderful and the aroma from braising the pork leg invited everyone to the table. 

So drum roll, here's my newest video on YOUTUBE: ta- dah... HOW TO MAKE PATATIM. Click the video and enjoy!

Patatim (Pork Leg Braised in Soy Sauce and Vinegar)


Pork Butt or Pork Leg
green onions
3/4 c soy sauce
3/4 c vinegar
3-4 pieces of star anise
3/4 c brown or white sugar
4-5 cups of water (you may add more if the pork in not yet tender)
bok-choy for garnishing

Rub  the green onions onto the pork butt. Heat 2 tbsps of cooking oil on a skillet.  Brown all sides of the pork.  Set aside.

Caramelize sugar in another pot.  Add all the ingredients except the bok choy.  Let it boil.  Put the pork butt in.    Reduce heat when the pot is boiling and cook until the meat is tender.  It usually takes 2-3 hours before the meat is tender and for it to have the melt-in-your mouth softness.

Stir fry the Bok-choy and use it to garnish the Pata-tim.  Have a cup of steamed white rice and you are ready to enjoy the melt-in-your mouth goodness of Pata-Tim.  Happy cooking!


  1. Looks ultra yum! My mom is an expert on making this , i didn't get that gene from her, so I wonder how yours will compare?! See ya soon!

  2. I'm hungry just reading this. Thanks for sharing the YouTube video. Must try this for the holidays. Hope all is well, Malou.

  3. This looks incredibly flavorful! Great dish, wonderful recipe. Thanks so mluch.

  4. Hi Malou, now that I have a little more time to browse thru my fave blogs, I checked out your amazing video tutorial for the super delicious pork leg Patatim. Love how you prepared it, and the combination spices...the beautiful glaze, the beautiful aroma, and of course the presentation; fit for a 'king'...or the most favorite guests/and/or family! Thanks for sharing...will bookmark to save for the Christmas holidays! xo

  5. hello this looks great! im wondering what kind of vinegar you suggest? rice wine vinegar? white vinegar?

  6. Just finished making the sauce. Although what I cooked was not pata tim because I used lamb not pork. Still, the sauce was so delicious and easy. I was just trying to make something different for the piece of lamb meat that I have and I find the sauce for pata tim just perfect. Thank you for the recipe!


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