How to Cook Pork Pata Humba
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.
Servings: 6 servings
- 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
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.