Humba recipes usually use pork shoulder or other meaty parts of the pig but this recipe, pork pata humba use pork knuckles instead. This recipe is more likely a pata dish like paksiw na pata or pata tim because it has banana blossoms and mushrooms but it was made as a humba dish. There is also an extra step of cooking this pork pata humba compared to other similar pork knuckles dishes. It’s the marinating the pork in vinegar, soy sauce, peppercorns and garlic. Then dipping it in brown sugar then frying the pork knuckles before stewing it.
To cook pork pata humba; marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan fry on medium high heat until golden brown. Remove and put aside until all pieces are done. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 45 minutes, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick. To see the complete recipe with the lists of ingredients in exact measurement, continue reading.
How to Cook Pork Pata Humba
Ingredients
- 1 kilo pork knuckles cleaned
- 3/4 cup vinegar
- 1/4 cup soy sauce
- 1 tsp. black peppercorns, cracked
- 1 piece onion chopped
- 6 cloves garlic crushed
- 1/2 cup brown sugar
- 3 cups water
- 2 small packs native mushrooms or tenga ng daga (20 grams)
- 2 small packs banana blossoms (30 grams)
- 1/2 tsp. salt
- 1 cup cooking oil
Instructions
How to cook Pork Pata Humba:
- Marinate pork knuckles in vinegar, soy sauce, peppercorns, onion and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan fry on medium high heat until golden brown. Remove and put aside until all pieces are done.
- In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 1 hour to 1 and 1/2 hour, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes.
- In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick.
Video
Kelan ilalagay ung garlic at onions?,nakalagay kasi sa ingredients pero wla sa procedure,paki ayos naman ung procedure
Pakibasa lang po yung nasa number 1 instruction. “Marinate pork knuckles in vinegar, soy sauce, peppercorns, onion and garlic for 1 hour.”
The best. Thanks for helping me out. 😀
Hi Dudut, no problem I’m happy to share these recipes!
nakita ko ang recipe niyo and i try to cook this kind of recipe.wow its so nice.super sarap ah.my kid he love it.tnaks.hehehe
Hi Mae, thanks for trying to cook the recipe! Hope u also watch the youtube cooking video of this pork pata humba!
the best po to. promise! lage request ng jowa ko kaya tumaba haha :))
Hi Lara, nice to hear that. Kaya lang just eat moderately.
hope its masarap..ihanda ko sa pasko
Hi joanna, thanks for planning to cook the recipe! Hope u also watch the youtube cooking video of this pork pata humba!