Pork Patatim

A very traditional Chinese recipe that our dad and ama love because of the meat's tenderness. This is the exact opposite of Crispy Pata!

Good for 5 persons
Prep Time: 5 minutes
Cook Time: 3 -4 hours


1 Pork Pata (pork front leg)
1 bulb Garlic - chopped
1 tbsp. Brown Sugar
4 tbsp. Soy Sauce – adjust depending on pata size
¼ cup Dried Shrimp (Hibi) – bathed in water 3 hours before cooking
2 tbsp. Cooking Oil
Tap Water


1. Heat the cooking oil on the wok. Use high heat.
2. Add half of the garlic. When it has browned, add the sugar and stir until they form clumps.
3. Put the pata in.
4. Add the soy sauce and adjust according to taste.
5. Mix all of the sauces to coat the pata well.
6. Put water to soften the pata. Change to low heat. Continue adding water until the pata is tender. This process takes around 3-4 hours.
7. Flip to other side at most 3 times, but take care that the pata will not break apart because it is now very soft.
8. Add the dried shrimp and cook for 10 minutes.
9. Add the remaining half of the garlic. Turn off the flame.
10. Transfer to plate and serve.