In a small bowl, make marinate. Combine and mix soy sauce, garlic, green onion, ground pepper, white sugar, ginger and garlic powder.
In a zip lock or plastic bag, place pork hock and pour marinate. Set aside in fridge for at least a day or two.
After marinating pork hock, make brown sauce. Combine vinegar, garlic, soy sauce and Shaoxing rice wine. Set aside.
Set instant pot SAUTE program, to low for 30 minutes. Once display shows HOT, heat oil, then saute ginger until golden. Note: Place the condensation collector behind the cooker before you start cooking.
Remove pork hock from marinate. You could strain the marinate, discard the liquid and saute the solids (garlic, ginger and green onions) for 1 minute.
Sear pork hock on both sides for about 5 minutes each side. Note: Some areas of pork hock skin will stick in instant pot, use 2 kitchen utensils to flip to the other side.
Pour broth or water.
Pour brown sauce and add star anise and bay leaves.
Simmer for 60 minutes. SAUTE program maximum time set is 30 minutes. When program ends, display will show L000, press CANCEL. Set it again for 30 minutes.
Once SAUTE program is done and display shows L000, press CANCEL.
Note: If you are familiar with your instant pot, you can skip to #19.
Place and close lid and turn the steam release handle to "SEALING".
Press “PRESSURE COOK”. Set to HIGH PRESSURE and set time to 60 minutes.
After a few minutes, the FLOAT VALVE will pop-up, an indication that the instant pot is pressurize and the countdown begins.
Once cooking time is done, "PRESSURE COOK" program will no longer be lit. The display will show the elasped time. Example: L000
Wait when the FLOAT VALVE goes down before opening the lid. This is called Natural Pressure Release. Note: You can also do a quick pressure release but be very careful when doing this. Refer to the manual for detailed instructions.
Turn the steam release handle to "VENTING".
Open lid. Tilt pot lid so all water droplets fall inside the pot.
Use a fork and poke pork hock to check if already tender. If not, repeat the ‘PRESSURE COOK” program and estimate the time.
Transfer cooked pork hock into a serving platter.
Strain sauce in a sieve. Press solids to extract all the sauce.
Return the sauce in the instant pot.
Set the SAUTE program to 30 minutes.
Bring sauce to a boil. While waiting, dissolve cornstarch in water or before discarding the solids from sauce add water to it, strain and use that to dissolve cornstarch. It’s your call.
Once sauce is boiling, place vegetables. Remove Napa and place in the platter. Leave the carrots with the sauce.
Add the mushroom and cook for 2 minutes, then transfer to the serving platter.
Pour cornstarch mixture to thicken sauce. While pouring cornstarch, stir constantly until well blended.
CANCEL SAUTE program.
Pour enough sauce over pork hock. Place excess sauce in a bowl and serve it on the side.
Serve with white rice. Enjoy!
Quicker Way to Cook Pata Tim
1. You can skip the marinate but I highly suggest to marinate for a more flavorful succulent meat. 2. You can skip the 1 hour braising of meat (step #9 of recipe). I prefer to simmer hock for 1 hour so sauce can penetrate the meat then use the PRESSURE COOK program.