Go Back
Pork Pata Humba
Print Recipe
5 from 2 votes

How to Cook Pork Pata Humba

Pork Pata Humba is a Filipino dish featuring tender pork knuckles marinated in vinegar, soy sauce, and spices, then pan-fried to golden perfection then slowly simmered with native mushrooms and banana blossoms.
Prep Time1 hour 5 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: pata humba, pork pata, stewed pork hocks
Servings: 6 servings
Calories: 471kcal
Author: Manny

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
  • 1/2 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

Notes

Cooking Tips for Pork Pata Humba

  1. Marinate for Maximum Flavor - To ensure that your pork pata humba is bursting with flavor, take the time to marinate the pork knuckles properly. This marinating process helps tenderize the meat and infuse it with the delicious tanginess of the marinade. For even better results, consider marinating the pork knuckles overnight to achieve maximum flavor.
  2. Achieve a Perfectly Brown Crust - To enhance both the taste and appearance of your pork pata humba, it's essential to achieve a perfectly brown skin on the pork knuckles. After marinating, remove the excess marinade from the meat and dip each piece in brown sugar before pan-frying. The sugar will caramelize and create a delectable crust, adding depth and sweetness to the dish. Fry the pork knuckles on medium-high heat until they turn a rich golden brown, ensuring a crispy exterior that contrasts with the tender meat.
  3. Slow Simmering for Tender Meat - One of the secrets to tender and succulent pork pata humba is slow simmering. After pan-frying, return the pork knuckles to the pot and pour in the marinade along with water. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently. This slow cooking process allows the flavors to meld together while tenderizing the meat. Simmer the pork knuckles for approximately 45 minutes until the meat becomes tender and starts to pull away from the bone.
 

Nutrition Notes:

Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.

Nutrition Information:

Amount per Serving:300g, Calories:471kcal, From fat:236,  Total fat:26.7g, Saturated Fat:13.2g, Trans Fat:0.2g, Cholesterol: 148mg, Sodium: 2627g, Total Carbohydrate: 25g, Dietary Fiber: 1g, Sugars: 21g, Protein: 34g, Vitamin A: 4%, Vitamin C: 7%, Calcium: 7%, Iron: 15%