Begin by cleaning the pork leg (pata) thoroughly with cold water. Pat it completely dry using paper towels [Punasan ng tuyo ang karne]. Score the skin in a diamond pattern without cutting into the meat [Markahan ang balat ng karne ng pahalang at patayo]. Allow the meat to rest at room temperature for 30 minutes before cooking.

Heat your pot over high heat (200°C/400°F). Add cooking oil (mantika) and wait until it starts to shimmer. Carefully place the pork leg in the hot oil and sear each side until golden brown, about 3-4 minutes per side [Iprito ang bawat gilid hanggang maging golden brown]. Remove the pork and set aside on a clean plate.

In the same pot over medium-high heat (180°C/350°F), combine the Shaoxing wine, soy sauce (toyo), white vinegar (suka), and brown sugar (asukal na pula). Add the star anise (sangke) and water (tubig). Stir the mixture until the sugar completely dissolves [Haluin hanggang matunaw ang asukal]. Bring this mixture to a gentle boil.

Return the seared pork leg to the pot. Add the halved garlic head (bawang), sliced ginger (luya), and bay leaves (dahon ng laurel). Once the liquid returns to a boil, reduce the heat to low (150°C/300°F) to maintain a gentle simmer [Pahinain ang apoy]. Cover the pot with a lid.

Let the pork cook for 2 to 2.5 hours, turning it every 30 minutes to ensure even cooking [Baliktarin ang karne tuwing 30 minuto]. The liquid should be gently bubbling, never at a rolling boil. If the liquid reduces too much, add hot water half a cup at a time.

When the meat is nearly tender, about 30 minutes before finishing, add the shiitake mushrooms (kabute) to the pot. The mushrooms will absorb the flavorful broth while cooking.

Check the meat's tenderness by inserting a fork – it should enter easily with minimal resistance [Subukan ang lambot ng karne gamit ang tinidor]. The meat should be very tender but still holding its shape.

Blanch the bok choy (pechay baguio) separately in boiling water for 2-3 minutes until tender-crisp [Pakuluan ng saglit ang pechay]. Remove and set aside.

Once the meat is fully tender, carefully transfer it to a serving platter. If the sauce seems too thin, strain it and return it to the pot. Simmer the sauce over medium heat until it reaches your desired consistency [Palaputan ang sarsa kung kinakailangan]. The sauce should coat the back of a spoon.

Arrange the blanched bok choy and cooked mushrooms around the pork leg. Pour the hot sauce over the meat and vegetables.

Serve the Pata Tim immediately while hot with steaming white rice (mainit na kanin). Offer additional sauce in a separate bowl for those who want extra [Maghain ng dagdag na sarsa].

For best results, let the entire dish rest for 10 minutes before serving to allow the flavors to settle [Pahintulutin muna ang lutong magsettle bago ihain]. This also makes it easier to portion the meat, which should now be tender enough to cut with minimal effort.

If you plan to serve it the next day, let the dish cool completely before refrigerating. When reheating, do so gently over low heat (150°C/300°F), adding a small amount of water if needed to maintain the sauce's consistency [Painitin ng dahan-dahan at magdagdag ng kaunting tubig kung kinakailangan].