Ingredients

  • Serves 6 people
  • 1.2 kg sliced Pork Hocks 

    200 ml soy sauce 

    100 ml vinegar 

    250 ml pineapple juice 

    45 ml oil

    1 bulb garlic, crushed 

    27g peppercorns 

    2 bay leaves

    4 - 5 pcs star anise 

    100 - 150 ml water

    60 g fermented black beans (Tausi)

    60 g brown sugar

    30 g dried banana blossoms

     

  • For the garnish:

    1 pc spring onion (chopped)

Pork Pata Humba
Recipe Courtesy of
Asian Food Network

Pork Pata Humba

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Originating from the Visayas region in the Philippines, Pork Humba is usually likened to the traditional Filipino dish, the adobo. But while Adobo is known for the tanginess deriving from using vinegar, Humba is slightly sweeter thanks to the addition of pineapple juice and brown sugar which then caramelizes and coats the pork hocks. Here’s a tip: you can make this dish with pork belly but do note that while it cooks faster, it might be pricier than using pork hocks.
  • Medium
  • 15 min
  • 90 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Medium
  • 3 steps
  • 14 Ingredients
  • 15 min
  • 90 min
  • 15 min

Instructions

  1. Marinate the pork

    • Marinate pork in 200ml soy sauce, 100ml vinegar, and pineapple juice for at least 15 minutes.
    • Remove the pork from the marinade and set aside the marinade.

    You may use pork belly for this recipe and it will lessen your cook time to just around an hour.

    Marinate the pork


  2. Cook the pork

    • Heat oil in a large pan over medium heat. 
    • Saute the garlic, peppercorns, bay, star anise and tausi for 3 to 5 minutes until aromatic. 
    • Add the pork and fry for 5 minutes or until brown.
    • Pour in the reserved marinade and add enough water to the pot to allow the ingredients to simmer in the broth. 
    • Boil, cover and let it simmer over moderate heat for 1 hour.


  3. Add sugar and dried banana blossoms

    • Remove cover and add the sugar and dried banana blossoms. 
    • Stir and simmer uncovered for 20 - 30 minutes or until the pork is tender and falls off the bones.
    Add sugar and dried banana blossoms


Plate and Serve!

Garnish with spring onions before serving

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • 1.2 kg sliced Pork Hocks 

      200 ml soy sauce 

      100 ml vinegar 

      250 ml pineapple juice 

      45 ml oil

      1 bulb garlic, crushed 

      27g peppercorns 

      2 bay leaves

      4 - 5 pcs star anise 

      100 - 150 ml water

      60 g fermented black beans (Tausi)

      60 g brown sugar

      30 g dried banana blossoms

       

    • For the garnish:

      1 pc spring onion (chopped)

    Nutrition
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