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Pork Pata Humba Recipe

Pork Pata Humba or braised ham hock with salted black beans is a version of pork humba wherein pork pata is braised in pineapple juice and soy sauce until it becomes tender. Salted black beans (also known as tausi) and dried banana blossoms are added during the cooking process. This is a delightful dish that…

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By: Vanjo Merano 8 Comments Updated: 9/2/18

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Pork Pata Humba or braised ham hock with salted black beans is a version of pork humba wherein pork pata is braised in pineapple juice and soy sauce until it becomes tender. Salted black beans (also known as tausi) and dried banana blossoms are added during the cooking process. This is a delightful dish that can be prepared for lunch or dinner and shared with the entire family.

Pork Pata Humba Recipe

It is important to be familiar with the characteristics of your ingredient before starting to cook. The pata is a good example of a pork cut that needs to be cooked longer to be tender. This information will help us think of the best way to prepare the dish. In this case, I braised the pork until it became tender. This method involves two processes: sautรฉing and boiling over low heat. Braising meats will make it tender and tastier because most flavors are extracted from it when boiled in low heat for a reasonable period of time. Pressure cooking is another method that you can use to quickly make the pata tender.

I started by boiling the ham hock in water until it is half tender. This step helps me get rid of impurities from the pork (these are also known as scums). You will see scums float while boiling. Simply scoop it using a spoon and throw it away. The water used for boiling can be discarded after the process. Whether you are braising or pressure-cooking ham hock, doing this extra step is worth the time and effort.

Pork Pata Humba - Braised Ham Hock Recipe

The next steps were to sautรฉ garlic and onion along with the pork and then cook it with soy sauce and pineapple juice over low to medium heat until it gets very tender (or tender enough based on your criteria). The pineapple juice makes the dish taste better while making the meat tender. It contains bromelain, which is an enzyme that can soften meat tissues.

The salted black beans and dried banana blossoms are added while the pata is being tenderized. I recommend soaking both ingredients in water for at least 10 minutes before adding into the dish. Doing this will balance the salt content of the beans making it less salty. Packaged dried banana blossoms, on the other hand, might have salt and some preservatives. It will be best if you can also wring the banana blossoms after soaking.

I enjoyed pork pata humba with a cup of warm white. However, I had to add a cup more because it was so irresistible. Enjoy!

Pata Humba - Braised Ham Hock

Try this Pork Pata Humba Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pork Pata Humba Recipe
5 from 1 vote

Pork Pata Humba Recipe

This is a recipe for Pork Pata Humba or Braised ham hock in soy sauce and pineapple juice.
Prep: 10 minutes minutes
Cook: 1 hour hour 30 minutes minutes
Total: 1 hour hour 40 minutes minutes
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Ingredients

  • 2 lbs ham hock pata, sliced
  • 1/2 cup dried banana blossoms
  • 1 Knorr pork cube
  • 1/4 cup salted black beans
  • 1/4 cup dark brown sugar
  • 1 medium yellow onion
  • 4 cloves garlic crushed
  • 3 pieces dried bay leaves
  • 1/2 teaspoon crushed peppercorn
  • 4 cups pineapple juice
  • 1/2 cup soy sauce
  • 1 teaspoon vinegar
  • 6 cups water
  • 3 tablespoons cooking oil

Instructions

  • Pour water in a cooking pot. Let boil.
  • Add the ham hock (pata). Scoop out the scums that will eventually float. Cover and boil in medium heat for 40 to 60 minutes. You can add more water if needed.
  • Remove the pata from the cooking pot and set it aside. Discard the water.
  • Pour oil into a clean cooking pot.
  • Once the oil gets hot, saute garlic and onion.
  • Add the boiled pata. Stir and cook for 1 minute.
  • Pour the soy sauce and pineapple juice into the pot. Let boil.
  • Add the pork cube. Stir.
  • Add the dried bay leaves, cracked peppercorns, dried banana blossoms, and salted black beans (tausi). Stir. Cover and continue to cook between low to medium heat until the liquid reduces to half.
  • Add the vinegar. Stir and then add the dark brown sugar. Continue to cook for 5 minutes.
  • Transfer to a serving bowl or plate. Serve.
  • Share and enjoy!

Nutrition Information

Serving: 4g
ยฉ copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Ella says

    Posted on 5/22/19 at 4:01 am

    Your instructions are very simple, yet the outcome is almost perfect.
    Ty for posting these recipes, it helps a lot.
    God bless you!

    Reply
  2. Mj says

    Posted on 2/10/19 at 10:59 pm

    Can I used bamboo shoots instead of banana blossom? Thanks

    Reply
    • Vanjo Merano says

      Posted on 3/8/19 at 9:39 am

      It really depends on your preference. Using bamboo shoot will introduce a different taste that can affect the overall flavor of the dish. However, this is not bad. It is unusual, but why not try it anyway?

      Reply
  3. Kristine Santos says

    Posted on 1/28/19 at 9:19 am

    5 stars
    Maramaming salamat sa pag share ng recipe na ito. First time ko magluto ng humba at talagang nagustuhan ko at pati na din ng magama ko. God bless you and more power!

    Reply
    • Vanjo Merano says

      Posted on 3/8/19 at 9:47 am

      Hi Kristine, congratulations! Sana ay i-check mo pa at subukan ang iba nating recipes dito sa blog.

      Reply
  4. Precie Latayan says

    Posted on 11/27/17 at 11:54 am

    Thank you! More power to you

    Reply
  5. Mari says

    Posted on 5/28/17 at 3:18 am

    Can I cook this in a slow cooker? Thanks!

    Reply
    • Vanjo Merano says

      Posted on 5/30/17 at 10:27 am

      sure, cooking in the slow cooker is a good idea because the meat will be very tender.

      Reply

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