This Filipino dish is very similar to the Filipino adobo because of the vinegar and soy sauce, but tastes different because of the addition of sugar and star anise. The flavor and aroma is amazing! My husband knew exactly what I was cooking as soon as he walked into the house: “You’re cooking Pata Tim!”
Ingredients:
- 6 pcs pork hocks, fried
- 1 cup coconut vinegar
- 1/2 soy sauce
- 1 cup water
- 1/4 cup brown sugar
- 10 bay leaves
- 1 whole garlic, peeled and crushed
- 1 cup dried banana blossom, soaked in water
- 2 pcs plantain, peeled and sliced thinly
- 1 tsp whole black pepper
- 1 star anise
Directions:
- In a pot, heat the oil and saute the garlic until soft.
- Add the bay leaves, pepper, and star anise. Saute for a few minutes.
- Add the fried pork hocks, vinegar, soy sauce, sugar, banana blossom, and water. Bring to a boil and simmer for an hour or until the pork is tender.
- Add the plantain and simmer for another 30 minutes or until the plantain is tender.
- Serve with warm rice. Enjoy!
Note:
To fry the pork hocks, simply heat a cup of oil and fry until golden brown. Be careful, hot oil will splatter everywhere while frying the hocks, so ask your husband to do this for you😖
Fry the pork hocks until golden brown and crispy. 
Saute the garlic 
Add the bay leaves 
Add the peppercorn 
Add the fried pork hocks. 
Add the soysauce 
Add the brown sugar 
Add the plantain. 
Simmer for two hours. 
