The Adventures of a Calamari Queen

Filipina Foodie


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.

searing the sides

see yah in 3 hours

so tender now after 3 hours of slow cooking

forgot to add the bokchoy! oh well...


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