Pork Pata Humba
Pork Pata Humba slowly cooked until tender and flavorful. Braised pork hock with a sweet and savory sauce that goes perfectly well with steamed rice!
This Pork Pata Humba is my mum’s or Ima’s version of the Visayan pork humba. I remember this dish pretty well especially when there’s a special occasion in our family. This recipe is probably the simplest and easiest out there but still tastes so darn good!
Why is it easy to make?
Well for starters, this recipe doesn’t require pineapple juice. The reasoning behind this is because I used more vinegar. The acidity from the vinegar helps tenderize the meat. The tausi (salted black beans) is also omitted since using salt can give the saltiness the dish needs. Soaking the pork hock overnight in water is also another trick of separating excess blood rather than boiling so by doing this you cut off some cooking time.
How to make Pork Pata Humba
When you buy the pork hock, ask the butcher nicely if they can chop it up for you. Chopping pork hocks could be challenging without the proper utensils. I used 1 1/2 kgs of chopped pork hocks for this recipe. Soak the pork hocks overnight in water.
Ingredients that you’ll need:
- 1 1/2 kgs pork hock – chopped
- 1 medium onion – sliced
- 2 cloves garlic – chopped
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tsp whole peppercorn
- 1 tsp salt
- 1/4 cup brown sugar
- 3 pcs. bay leaves
- 6-8 strips banana blossom
- 2 – 3 cups water
- 2 tbsp cooking oil
- Drain the water where the pork hocks were soaked and wash in running water. Set aside.
- Heat oil in a deep pan over medium heat. Saute onion and garlic until translucent and fragrant.
- Tip in the pork hocks and cook until the outside of the meat is slightly seared.
- Cover the pan with a lid and cook for 3 – 4 minutes for the pork to render its fat. Turn the pork halfway through cooking to cook the other sides.
- Add the soy sauce, vinegar, whole peppercorn, salt, brown sugar, bay leaves, and banana blossoms.
- Stir gently to mix in the ingredients and let simmer for a minute or until the aroma of the vinegar evaporates.
- Add water and cover the pan with a lid. Turn down the heat and let simmer until the pork is tender and the sauce is thick and reduced. NOTE: Turn the pork hock every 2-3 minutes to cook evenly.
- Add more water and extend cooking time if the pork is still hard.
- Transfer in a serving dish and enjoy with steamed rice. Bon appetit!
Tips for Pork Pata Humba
- Don’t hesitate to add water but make sure the pork is only half submerged. Add water if needed and let simmer until pork is tender.
- Taste! Always taste the sauce especially when reduced and adjust if necessary.
The secret ingredient is always LOVE
You might also like:
- Kapampangan Kilayin
- Spicy and flavor-packed Bopis
- Pork Char Siu
- Honey Glazed Pork Chops
- Drunken Barbecue Spare Ribs
Pork Pata Humba
Ingredients
- 1 ½ kgs pork hock (chopped)
- 1 medium onion (sliced)
- 2 cloves garlic (chopped)
- ¼ cup soy sauce
- ¼ cup vinegar
- 1 tsp whole peppercorn
- 1 tsp salt
- ¼ cup brown sugar
- 3 pcs. bay leaves
- 6-8 strips banana blossom
- 2 – 3 cups water
- 2 tbsp cooking oil
Instructions
- Soak the pork hocks overnight in water to separate excess blood from the meat.
- Drain the water where the pork hocks were soaked and wash in running water. Set aside.
- Heat oil in a deep pan over medium heat. Saute onion and garlic until translucent and fragrant.
- Tip in the pork hocks and cook until the outside of the meat is slightly seared.
- Cover the pan with a lid and cook for 3 – 4 minutes for the pork to render its fat. Turn the pork halfway through cooking to cook the other sides.
- Add the soy sauce, vinegar, whole peppercorn, salt, brown sugar, bay leaves, and banana blossoms.
- Stir gently to mix in the ingredients and let simmer for a minute or until the aroma of the vinegar evaporates.
- Add water and cover the pan with a lid. Turn down the heat and let simmer until the pork is tender and the sauce is reduced. NOTE: Turn the pork hock every 2-3 minutes to cook evenly.
- Transfer in a serving dish and enjoy with steamed rice. Bon appetit!
Video
Notes
- As an alternative to soaking the pork overnight. You can place pork hock in a large pot. Add water and bring to a boil over high heat. Skim off scum boiling. Discard water and wash pork hock in running water.
