A Tsinoy Classic w/ a Twist: How to Make Pato-tim

Ida Damo
Ida Damo | Aug 06, 2015
A Tsinoy Classic w/ a Twist: How to Make Pato-tim

Patatim is an heirloom Tsinoy dish, braised until tender, and served with a thick hearty sauce. This time, however, Pato or Duck replaces the pork leg. But the process is still the same:


500 g pork leg (pata)

1 cup button mushrooms, halved

1 head bok choy, cleaned

1 whole carrot, peeled and quartered

2 cups soy sauce

1/2 cup pineapple juice

1 clove garlic, minced

2 pieces of star anise

1 cinnamon bark (or 1 tsp. cinnamon powder)

1/2 tbsp. patis

slurry (1 tbsp. cornstarch mixed with 1 tbsp. water)

salt and pepper to taste


  1. Boil the pato in soy sauce, pineapple juice, garlic, star anise, and cinnamon bark.
  2. Continue to boil until the meat is tender, about 1 hour. Add more soy sauce and water.  Do not allow to dry.
  3. When the meat is very tender and its skin is gelatinous already, remove star anise and cinnamon bark (these are inedible), add mushrooms and allow to simmer.
  4. Season with salt or fish sauce (patis).  To make the sauce thicker, add slurry.
  5. In a separate pot, blanch bok choy in boiling salted water until bright green. Refresh in ice water and set aside. Next, boil the carrots until cooked but still crispy. Set aside.
  6. Serve the patotim warm with the carrots and bok choy.

Serves 4

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