Certified Wife Cooked: Patatim

I prepared another dish last week, and it’s called “Patatim”. According to my research, I found out that the word “Pata” is the tagalog word for pork hock and "tim" is a very old Chinese recipe that is very popular in Chinese restaurants all over the Philippines.

Like the Smothered Pork Chop, this dish is fairly easy. I know most of people do not cook this at home because of the time involved in cooking. But for me, I don’t mind long cooking.. Thanks to pressure cooker it helps me a lot and gives me some free time to do something else.  


·         ½ kilo pork hock cut
·         3 large cloves garlic, roughly crushed
·         2 tbspn sugar
·         2 cups pineapple juice (canned)
·         1/4 cup soy sauce
·         3 cups water
·         1 bay leaf
·         good pinch of ground pepper


1.       Rinse the pieces of pork hock.  Trim stray hairs if there’s any. 
2.       Drain and place in a pressure cooker.  Add 4 cups of water; let it boil for 10 minutes.
3.       Once done, remove from pressure cooker and place in saucepan.
4.       Add in crushed garlic, sugar, pepper and soy sauce.
5.       Put in the pineapple juice, water and bay leaf.

6.       Bring to boil and lower heat till you achieve simmering stage (very gentle boil), skim the surface      
          every now and then, till all the froth scum are gone.
7.       Cook till the broth is just touching the base of the saucepan.
8.       Stir pork hock pieces until they’re all well covered with the sticky sauce. Remove from stove.

Recipes for this dish also vary so I used a combination of recipes adjusted to my taste.


As you can see, my finished product presentation has been revived and because of that, I want to say thank you for the cooking shows (both GMA7 and ABS CBN) and food websites (food blogs at FTF). Honestly, I do not cook like a professional chef, but I hope they appreciate the looks, the story and the recipes behind every dish I prepared.