Pata Tim

A lot of Pinoy cooking uses oil. A sure way to make healthy dishes is replacing regular cooking oil with olive oil. The dilemma of most Filipino homemakers lies on the high prices of olive oils, unlike the more affordable lesser quality oils. Fortunately, I got introduced to Olive oil that can provide the same throng of health benefits, not to mention a rich a flavorful taste without going over the budget. Once can cook Pata Tim with olive oil but don’t use virgin olive oil for cooking. Here is their recipe:

1 1/2 kilo Pork Leh (chopped)
1 head garlic (minced)
3 tablespoons soy sauce
2 tablespoons Oyster sauce
1 tablespoon rice wine
1 tablespoon patis
1 teaspoon sesame oil
1 cup pork or beef stock
2 tablespoons cornstarch in 4 tablespoons water
1 tablespoon Pure Olive Oil
1 Tablespoon garlic
4 pieces lettuce leaves (sliced)
6 pieces Shiitake mushrooms (whole)
2 Star Anise (optional)


1. In a pot, boil pork leg until tender and keep stock.

2. Baste pork leg with soy sauce and brown in oil.

3. In another casserole, boil water and put in pork legs to take out oil.

4. Take out pork legs and discard water, take bones out and discard.

5. In a baking dish, arrange pork.

6. In a bowl, mix oyster sauce, rice wine, fish sauce, cornstarch diluted in water and sesame oil and soy sauce.

7. Pour in mixture to pork leg.

8. Steam pork leg for an hour or until cooked.

9. Saute lettuce and shiitake mushrooms in olive oil, garlic, star anise (optional) and oyster sauce until tender then make a bed for the Pata Tim

There you have one recipe using olive oil.

“Olive oils contain unsaturated fats that are less oxidized as compared to more common cooking oils,” says Professor Callanta, a UP professor. “Oxidized cholesterol from the more common cooking oils sticks to the artery walls and from the plaques that lead to heart attacks and strokes”.

Happy healthy cooking!

11 thoughts on “Pata Tim

  1. philippine country girl

    it will be my first time to cook this one as well. I also like to make this recipe ever since. i hope il get the perfect taste for this.

  2. Manang

    Thanks for the many Filipino classic recipes here. They all look so good! I would love to try cooking a lot of them, but my husband is so picky, and he always says his taste is not as complicated as mine (meaning, he’d rather stick with his favorite, rather bland, simple dishes). So I am quite stuck with cooking same stuff over and over again, and my only excuse to venture more into cooking Pinoy dishes is during Filipino gatherings, and when I simply misses these food (but then I can’t cook too much or I will end up eating them in the next few days!)

    Anyway, as a note to olive oil, the reason why it is so expensive in the Philippines is that it is imported. I don’t know why Filipinos love glorifying anything imported, when we can have the best homemade, least unadulterated oils if we want to. Coconut oil is very superior over many oils, but why do we tend to shy away from it? We love using gata ng nyog for excellent flavor. What’s wrong with coconut oil? Our regular cooking oil is only a more refined form of coconut oil. I just wish we Filipinos would be more proud of our culture and heritage when it comes to food. Look at the Italians who use olive oil. The cultures that stick to traditions usually are the healthier ones. Do not rely too much on America’s standard of health. Even CDC is confused on how to go about the food pyramid. They change their standards as soon as there is a new health fad. But guess what? America has the largest stats on obesity and its related morbidities.
    I have a whole post in defense of coconut oil. I even render my own PORK LARD, which is best for pie crusts (and I even used it for hopia).
    Philippines could be a major exporter of organic products, but if we are not even proud of our own produce, how can we compete globally?

  3. Charis

    Hello Manang,

    My name is Charie, I lived here in Colombia,originally from New York city but married to a colombian engineer.We moved here due for my husband works in Petreleum company.Well, i love this country and met some pinoys who is engineers too and we love eating pinoy foods but the only problem its so difficult to find pinoy ingredients here so i decided to open a business like making Hopia,siopao and many things more …the reason i wrote you is to ask you to show me step by step how i make the Hopia,i made some too but still i dont get the real hopia like in our country the one that flakky and crispy outside.Please i need your help manang.Also, how i make it whiter the siopao?
    Thank you for your website it really helps a lot especially pinoys in abroad.I love all the foods you cook.Mabuhay ka Manang!!!

    With our best regards to all,

  4. marvin

    how about vegetable oils. healthy din ba?
    .-= marvin´s last blog ..Sugar in Fruits ? =-.

  5. pio duran

    i have a whole pork leg and debating whether i’ll turn it to “crispy pata” or “pata-tim”. i have not tried cooking pata tim because most of the pata tim recipies on the web is on the sweet side, more like “humba”. i have been looking around for a recipe that replicates the taste served in chinese restos of manila. yours seem to be it.

    i have questions on procedure:

    #1. In a pot, boil pork leg until tender and keep stock.
    what do you do with the remaining stock?
    #3. In another casserole, boil water and put in pork legs to take out oil.
    would this in essense rinse off the soy sauce (procedure 2)?
    i shall try a collander and let it stand for a while to drain the oil.

    thnx for this pata tim recipe, i shall try it.

  6. Marie

    This is one my specialty pata tim 😀

  7. red

    when cooking, pomace olive oil is the kind preferred. extra virgin olive oil is reserved for salads, dips, or to add some olive-oil taste to a dish when already cooked and served in the table. fortunately, one finds olive pomace oil readily in most big supermarkets in the philippines.

  8. red


  9. u8mypinkcookies

    my aunt makes a really good pata tim!! 😀

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