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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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Filipino
Keyword: pork humba, pork pata humba, pork pata humba recipe
Servings: 6 servings
Author: Mia


  • 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


  • 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!



  1. 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.