Go Back
–+ servings
Pata humba
Print Recipe
5 from 4 votes

Pata Humba (Braised Pork Hocks)

Slow braised pork hocks in pineapple soy sauce with star anise, salted black beans, banana blossoms, and peanuts, finished with savory seasoning for a tender and glossy dish.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Filipino
Keyword: braised pork, filipino comfort food, pata humba, pork hocks
Servings: 6 people
Calories: 1376kcal
Author: Vanjo Merano
Cost: $$

Equipment

  • 1 Large wok or heavy-bottomed pot For braising the pork hocks
  • 1 Cooking spoon For mashing black beans and stirring

Ingredients

  • 4.5 lbs pork hocks sliced into serving pieces
  • 3 tablespoons cooking oil
  • 2 pieces yellow onions minced
  • 8 cloves garlic minced
  • 2 tablespoons salted black beans rinsed
  • 4 pieces star anise
  • 3 pieces dried bay leaves
  • 2 teaspoons whole peppercorns
  • 1/2 cup soy sauce
  • 3 tablespoons vinegar
  • 3 cups pineapple juice
  • 1 cup water
  • 1/2 cup brown sugar
  • 1/4 cup dried banana blossoms optional
  • 1/4 cup peanuts
  • 5 grams Maggi Magic Sarap
US Customary - Metric

Instructions

  • Boil the pork hocks for 10 minutes. Rinse thoroughly under cold water to remove impurities. Pat dry with paper towels.
    4.5 lbs pork hocks
  • Heat the cooking oil in a wok. Fry the pork hocks for 2 minutes per side until golden brown. Remove from the wok and set aside.
    3 tablespoons cooking oil, 4.5 lbs pork hocks
  • Using the remaining oil, sauté the garlic until it starts to brown and becomes fragrant, about 1-2 minutes.
    8 cloves garlic
  • Add the onions. Continue sautéing until they soften and become translucent, about 3-4 minutes.
    2 pieces yellow onions
  • Add the salted black beans. Mash them using your cooking spoon to release their flavor into the oil.
    2 tablespoons salted black beans
  • Add the star anise, dried bay leaves, and whole peppercorns. Sauté for 30 seconds until fragrant and the spices bloom.
    4 pieces star anise, 3 pieces dried bay leaves, 2 teaspoons whole peppercorns
  • Pour in the soy sauce, vinegar, pineapple juice, and water. Stir to combine all ingredients.
    1/2 cup soy sauce, 3 tablespoons vinegar, 3 cups pineapple juice, 1 cup water
  • Add the pork hocks back to the wok. Cover and simmer on low heat until the pork is completely tender and falls off the bone, about 1½ to 2 hours. Add water as needed to prevent burning.
    4.5 lbs pork hocks
  • Add the brown sugar, banana blossoms (if using), and peanuts. Continue cooking for 10 minutes to allow the sauce to reduce slightly and flavors to meld.
    1/2 cup brown sugar, 1/4 cup dried banana blossoms, 1/4 cup peanuts
  • Season with Maggi Magic Sarap. Taste and adjust seasoning as needed.
    5 grams Maggi Magic Sarap
  • Transfer to a serving plate. Serve hot with steamed rice. Spoon the rich sauce over the rice for the best experience.

Notes

  • Blanching the pork hocks first removes impurities and results in a cleaner-tasting dish.
  • Browning the pork before braising adds depth of flavor through caramelization.
  • The long, slow cooking process is essential for tender meat — don't rush this step.
  • Taste the sauce before adding all the brown sugar, as pineapple juices vary in sweetness.
  • This dish tastes even better the next day as flavors continue to develop.
  • If sauce becomes too thick during cooking, add hot water gradually to reach desired consistency.
Banana blossoms are traditional but optional — you can substitute with hard-boiled eggs added in the last 15 minutes.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 1376kcal | Carbohydrates: 39g | Protein: 100g | Fat: 89g | Saturated Fat: 30g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 41g | Trans Fat: 0.03g | Cholesterol: 371mg | Sodium: 1962mg | Potassium: 1576mg | Fiber: 2g | Sugar: 30g | Vitamin A: 47IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 7mg