Pata Tim (Slow Cooker Chinese Stewed Pork Hock)

Pata Tim is a dish that we have to phone and order ahead of time if we want to have it at a Chinese restaurant. This is because it takes a really long time to cook it. I have tried cooking it at home and it took 2-3 hours of slow simmering to achieve tender, fall-off-the-bones pork hock meat. For this recipe, I used a slow cooker to cook the meat overnight and then finished it off on the stove. I added carrots and our family’s favorite; shitake mushrooms and bok choy.  The meat was so tender, tasty and delicious. I am thinking of making this to our family Christmas potluck. I am pretty sure that everyone will like it .

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Slow Cooker Chinese Stewed Pork Hock (Pata Tim)

 

Print

Prep time

10 mins

Cook time

8 hours 20 mins

Total time

8 hours 30 mins

 

Author: Liza A

Serves: 4-6 servings

Ingredients

• 2½ lbs pork hock
• ¾ cup soy sauce
• 1 tsp whole peppercorn
• 2 bay leaf
• 1 piece star anise
• ½ cup brown sugar
• 2 tbsp liquid seasoning (Knorr or Maggie)
• 5 cups water
• 1 medium carrot, peeled and sliced thinly
• 8 pcs dried shiitake mushrooms, soaked in hot water for 20 minutes and drained
• Bunch bok choy

Instructions

1. In slow cooker, combine soy sauce, peppercorn, bay leaf, star anise, brown sugar, liquid seasoning and water. Mix well; add pork hock and carrots. Cover and cook on low heat for 8 hours.
2. Gently transfer pork hock and carrots onto a serving platter. Scoop 2 cups of the sauce into a pot and bring to a boil over medium high heat. Add mushrooms and bok choy. Reduce heat, cover and let simmer for 15 minutes.
3. Dissolve 2 tbsp cornstarch in 2 tbsp water; slowly add to the sauce. Stir until sauce thickens. Turn off heat. Scoop vegetables and place around pork hock. Pour sauce over meat and vegetables.
4. Serve and enjoy!

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