Ham Hock with Vegetables and Sweet Gravy

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Patatim is a Chinese-style dish of ham hock or pata cooked in a slightly sweet gravy with mushrooms and vegetables.

Ideally, the ham hock is browned in the pan before braising, but this is quite a challenge because of oil splatter.

So I boiled the pata in seasoned broth separately before sauteing the other ingredients for the sauce, then just put them together.

I also used dried black fungus or mushroom that I reconstitute, together with shitake mushrooms, but use whatever you have or like.


  • Pata or Ham Hock
  • Pineapple juice
  • Star anise
  • Shitake mushroom
  • Tengang daga mushroom
  • Taiwan pechay or Bokchoy
  • Garlic powder
  • Oyster sauce


  • Soy Sauce
  • Onion
  • Garlic
  • Ginger
  • Carrots
  • Cornstarch
  • Ground Pepper
  • Cooking Oil


  • 1 piece Pata (1.2 – 1.5 kls.)


  • 3/4 cup Soy sauce
  • 1 small can Pineapple juice
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Garlic powder
  • 5 pieces Star Anise
  • 1 small pack Shitake mushroom (3-4 pcs.) soaked in water
  • 1 small pack Tengang daga mushroom ( soaked in water)
  • 1 piece Onion   
  • 5 cloves Garlic
  • 2 thumb size Ginger
  • 3 pieces Carrots ( sliced 1/2 inch thick)
  • 1 bundle Taiwan pechay or Bok choy
  • 1 1/2 liters Water
  • 5 tablespoon Oyster sauce
  • 2 tablespoon Cornstarch dissolved in 3 tbsp. water (slurry)   
  • Cooking oil for Sauteing

1    Marinate the pata in soy sauce, pineapple juice, pepper and garlic powder overnight. (Turn it over after 3 hrs.)

2   Boil the ham hock with the marinade and enough water to simmer for about 2 hours or until tender, (or pressure cook for 30-40 minutes).

3   Saute garlic, onion, ginger and star anise and the sliced mushrooms.

Add the carrots and oyster sauce, and about 3 cups of liquid from boiled pork.

5   Thicken the sauce with the cornstarch slurry.

6   Put the pata back in the pan and baste it with the sauce (or spoon the sauce on top).  Turn the heat off.

7   In a separate pan , blanch the taiwan pechay by boiling enough water and cooking for a minute, then drain and shock in ice water to stop cooking and remain crisp.

8 Arrange the pata on a platter, together with the pechay, carrots and mushroom on the side and pour in the sauce.

9   Serve with steamed white rice and enjoy!

Return to Filipino Pork Recipes

Return to Home Page

Return to Patatim Top page

Subscribe to to get access to our Recipe Index Page!

Don't worry, your email address is totally secure

and will only be used to send you updates!

New! Comments

Have your say about what you just read! Leave me a comment in the box below.