Holiday Recipes · Pork Recipes

Pata Tim Chinese Style (Special)

Pata Tim Chinese Style Special
Pata Tim Chinese Style Special

Pata Tim Chinese Style special is so delicious that it smells really good while pata legs are slowly cooking. The sesame oil and the small piece of star anise are the culprit for the tempting aroma it gives. It will make you really hungry, I swear. Actually everyone in the house are already craving while its cooking. I only make this Pata Tim Chinese style special on rare occasions, it was for our New Years feast.

You can also check “Mga Panghandaan Menu” in the category if your looking for more special recipes.

Come and let me tell you the secret to a delicious Pata Tim Chinese style special. Happy cooking and enjoy!

Pata Tim Chinese Style (Special)


1 kilo pork’s leg (pata)* (have it partly sliced so the pata leg is still in shape.)

1/4 cup soy sauce (Kikoman)

3/4 cup pineapple juice*

3/4 cup oyster sauce (Lee Kum Kee)

2 tbsp worcestershire sauce (Lee and Perrins)

5 cloves garlic; minced

1 tablespoon Sm Bonus cooking rice wine

1 tablespoon pepper corns

1 white onion; chopped or minced

2 pcs Star Anise

1 tbsp sesame oil

10 pcs Dried Shiitake Mushrooms (Soaked in a bowl of water for 3 hours, I bought it in SM supermarket, condiments section)

1 bundle Bagiou Pechay** (Final preparation, blanched in hot water)

For the Sauce Ingredients:

3-5 cups broth of Pata

4 tablespoons cornstarch (Diluted in 6 tbsp cold water)

Salt and pepper to taste

2-3 tbsp Brown Sugar (Adjust to taste)

1 beef cube

1 tsp sesame oil


In a stock pot, simmer the pork pata with all the ingredients (except pechay) and add water enough to cover the pata. Boil for 30 minutes in high heat and adjust to low fire until the meat is tender about 2 hours more. Save the broth left over.

Pata Tim Sauce Cooking Instructions:

In a skillet, combine broth, cornstarch, brown sugar, sesame oil and salt to taste. Bring to boil until sauce becomes thick.Pour the sauce on top of the pata. Serve hot!

**Final preparation: blanch pechay Bagiou in hot water with salt, pepper and minced garlic for 3 mins- drain and set in platter
Place the cooked pechay Bagiou in a platter. Put the pata over the lettuce. Pour the sauce. Serve and enjoy!

Mama’s Cooking Tips:

Boiling the pork’s leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

For the sauce: add cornstarch diluted in water if sauce is not thick yet)

* Alternatively, you can use Hoisin sauce if you dont have worcestershire sauce, i ran out of Hoisin, but it turned out more delicious than using Hoisin sauce.

You may also try our:

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