This is my version of Patatim ( Pork hocks in brown sauce). Growing up in PI, this is a family fave whenever we go out and eat at our fave chinese restaurant we always order this. If I’m right Patatim is originally a Chinese dish, but a lot of filipino restaurants come up with their own versions though. The recipe always calls for Pata (pork hocks) but I was craving for this dish and we’re not close to an Asian market so I just decided to use pork shoulder, lesser fat and cheaper cut of meat!
2 ½ pounds pork hocks
2 T chopped scallions
1 T chopped ginger
¼ C hoi sin sauce
¼ C soy sauce
¼ C dark brown sugar
1 tsp salt
1 C rice wine or sherry
1 C water plus more if needed
baby bokchoy, well cleaned and dried
1. Place all ingredients except bokchoy in a pot and bring to a boil, skim off top.
2. Turn heat to very low, cover and simmer for 3 – 4 hours or until meat is very tender. Once in a while check and add water or sherry if needed. There should be about a cup and half of sauce.
3. Steam bokchoy for 3 minutes, set aside, keep warm.
4. Turn heat off and transfer cooked meat into a serving platter.
5. Remove bones and discard. Arrange cooked bokchoy around the meat. Pour the sauce all over the meat.
6. Serve with steamed rice.