Posted in Restaurant Hopping, The Flavors of Asia, The Grocery Shop-a-holic

In Which We Have a Braised Pork Leg…

A platter-ful of Pata Tim

Comida China – Chinese cuisine customized for local palates – is one of those things best eaten in company as opposed to being eaten by one’s lonesome self.  For the most part, most comida China dishes are served by the platter – obviously designed to be shared by a crowd sitting at a table where the spin of a Lazy Susan lets everyone pick at the platters at will.

One of the most popular dishes under the classic comida China menu is the braised pork leg known more commonly as pata tim.  The name pretty much says it all: a whole leg of pork – most likely the hind leg rather than the foreleg, same part used for making ham – is braised in a highly savory sauce compounded from soy, pork broth, star anise, and possibly cinnamon.

Like other comida China dishes such as pancit and dimsum, there are numerous ways of preparing this dish depending on the person running the kitchen.  Some cooks choose to give it a bit of sweetness by adding shaoxing – Chinese rice wine – to the sauce; some, however, prefer the addition of either honey or muscovado sugar to add rich, caramel undertones to bring out the innate sweetness of the pork.  Other cooks choose to keep things savory by adding mushrooms and shredded leeks to the sauce as it reduces, thereby concentrating the flavors; any sweetness is put on after braising in the form of a dish of hoisin sauce on the side.

Hap Chan, one of my family’s favorite Chinese restaurants serves up pata tim in a grand style: on a large oval platter with splashes of that good brown sauce and decorated with flower-cut carrots, shredded leeks, and shiitake mushrooms.  On the side, a platter of mantou (actually cuapao on the menu, but I’ll get into the fundamental difference between the two in another post) is served – much better than cupfuls of rice, in my personal opinion, and it makes the pork more fun to eat.

Pata tim is best eaten with buns, not rice

The pork is braised in such a way that it literally falls off the bone and the skin and fat just melt in one’s mouth.  The taste is rich: meaty and savory with an earthiness from the mushrooms, a hint of sweetness from the carrots and leeks.  Lumped into a split bun, it is gorgeous, sublime, and satisfying.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

2 thoughts on “In Which We Have a Braised Pork Leg…

  1. oh, pata tim and mantou!!! sarap!
    we were just enjoying mantou the other day but sadly, it didn’t come from a hap chan-like food place but a usual grocery. kaya lang we miss pata tim! we miss hap chan too!

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