Fall-off-the-bone pork bathed in rich, savory sauce. Patatim = Filipino-Chinese comfort food heaven. Craving a dish that hits all the right notes? This slow-braised pork beauty is pure comfort in a bowl! #FlavorFave #FoodAdventures

There’s something undeniably comforting about a dish steeped in both history and flavor. Patatim, that slow-braised pork leg masterpiece of Filipino-Chinese cuisine, falls squarely into that category. Every bite is a testament to cultural confluence, a melody of savory and sweet that sings on the tongue.

My first encounter with Patatim was in Binondo, Manila’s vibrant Chinatown. Walking through the bustling streets, the aroma of braised pork, tinged with hints of soy sauce and star anise, hung heavy in the air. In a modest restaurant, tucked away between neon signs and chattering crowds, I sat down to a steaming bowl of Patatim, and my culinary world shifted.

The star of the show was the pork leg, glistening in its dark, caramelized sauce. Hours of slow braising had rendered the meat melt-in-your-mouth tender, each morsel imbued with the rich broth’s complex flavors. Traditionally, this broth is flavored with dried shitake mushrooms, their earthy notes adding depth to the richness of the pork. And then there’s the sauce, a symphony of soy sauce, oyster sauce, and star anise, its viscosity somewhere between a luxurious sauce and a melt-in-the-mouth gelatin.

But Patatim’s beauty lies in its adaptability. While the Filipino-Chinese version sings with the melody of mushrooms, other iterations across Southeast Asia add their own twists. I’ve encountered versions in Indonesia cooked with fragrant tamarind, and in Thailand, where the broth whispers of lemongrass and chilies. Each variation showcases the versatility of this humble dish, its ability to embrace local flavors while retaining its core identity.

Beyond the taste, Patatim holds cultural significance. In Filipino households, it’s a dish synonymous with celebrations, a centerpiece around which families gather and stories are shared. Its slow cooking process mirrors the deliberate way Filipinos gather, savoring each moment, relishing the company, and crafting memories that linger long after the last bite.

So, the next time you find yourself craving a dish that whispers stories and sings with flavor, seek out Patatim. Let its savory embrace wrap you in warmth, and embark on a culinary journey through Southeast Asia, one tender pork bite at a time.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 45 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Fall-off-the-bone pork bathed in rich, savory sauce. Patatim = Filipino-Chinese comfort food heaven.


Units Scale
  • 2 pcs small pork legs, cut into 1 1/2 inch thick pieces
  • 4 pcs saba bananas, sliced
  • 1 cup banana blossoms
  • 3/4 cup soy sauce
  • 4 tbsp hoisin sauce
  • 3 1/2 cups pork stock
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch, dissolved in 1/2 cup water
  • fish sauce (adjust the amount according to your liking)
  • 2 pcs star anise
  • 4 pcs bay leaves
  • 2 tsp peppercorn
  • 1 whole garlic, minced
  • peanut oil


  1. In a pot, brown garlic in peanut oil.
  2. Add pork leg and brown on all sides.
  3. Now add all of the remaining ingredients, apart from the banana blossoms and saba bananas.
  4. Bring to a boil and slowly simmer for 1 1/2 to 2 hrs.
  5. Add the banana blossoms then simmer for additional 15 minutes.
  6. Add the saba bananas then simmer for additional 15 minutes.


14 Responses

  1. Tessa says:

    Sounds delicious! Banana blossoms are new to me. Are they fresh or dried?

  2. Kristy says:

    I bet this is fall-off-the-bone kind of meat. It has to be delicious!

  3. nors says:

    Sarap nyan terno ng ampapata con carne. Paborito ng tatay ni lea yan.

  4. foodjaunts says:

    Yummy! I wish I could get cardaba bananas here 🙁 I always miss out on eating dinners like this.

  5. jlaceda says:

    I’m Filipino-Chinese, and I married a Filipino guy. Both sides of the family cook patatim! I love this “gelatinous” and unctuous dish. Is this the same as “hong ba”? Ummm…I miss this dish. Have to learn to cook it properly for myself.

  6. Sheila Marie Lee says:

    I tried this for dinner tonight, it was sooo good! thank you!

  7. grabe picture plang
    sobrang sarap!!! putok batok nga lang kaya pigil kumain…^^,

  8. ayee anza says:

    I love this dish 🙂 -I just cooked this for tonight’s dinner 🙂

  9. joederlyn says:


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