Pata tim is a relative of the equally popular Filipino dish adobo but with added sugar.
The result is a fragrant meat dish that is rich in flavor for having so few ingredients.

Pata tim with crispy broiled skin and sauteed snap peas, brown rice.

Begin with a bowl of pork knuckles and cut-up shoulder.

Silver Swan is the recommended soy sauce for adobo and pata tim because of its strength and color.

Silver Swan and Datu Puti cane vinegar can be found at good Asian markets. Heinz apple cider vinegar is a suitable substitute for the cane vinegar, but other soy sauces are not going to work.

In a pot combine meat, 1 head crushed garlic, four bay leaves, and 15 whole peppercorns.

Add 1/2 cup soy sauce.

Add 1/2 cup vinegar.

Add 1/2 cup sugar and 1/2 cup water.

For a bigger or smaller pot, use 1:1:1:1 ratio of soy sauce, vinegar, sugar and water.

Simmer covered on low heat for 2 hours until tender.

Tendery juicy sweetness.
Serve with rice and vegetables.