Pata Humba (Braised Pork Hocks)
Pata Humba features pork hocks slow-braised in a sweet-savory blend of pineapple juice, soy sauce, and vinegar, layered with star anise, salted black beans, banana blossoms, and peanuts.
Servings: 6 people
Calories: 1376kcal
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
Instructions
- Boil the pork hocks for 10 minutes. Rinse thoroughly under cold water to remove impurities, then 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 to 2 minutes.8 cloves garlic
- Add the onions. Continue sautéing until they soften and become translucent, about 3 to 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
- Return the pork hocks 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 the 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 the seasoning as needed.5 grams Maggi Magic Sarap
- Transfer to a serving plate. Serve hot with steamed rice, spooning the rich sauce over the rice for the best experience.
Video
Notes
Black bean saltiness – Tausi brands vary widely in salt content, so hold off on the Maggi Magic Sarap until the very end and season to taste after the sauce has reduced.
Pineapple juice – Use unsweetened 100% pineapple juice for the braising liquid; juice drinks with added sugar can make the sauce cloying once the brown sugar goes in.
Pressure cooker shortcut – Cook the braise on high pressure for 30 to 35 minutes, then simmer uncovered to reduce the sauce before adding the sugar, banana blossoms, and peanuts.
Skimming the fat – If making ahead, chill the humba overnight and lift off the solidified fat layer before reheating for a cleaner, glossier sauce.
Peanut texture – Raw shelled peanuts soften into the sauce during the final simmer; use roasted peanuts instead if you prefer a bit of crunch.
Nutrition
Serving: 4g | Calories: 1376kcal | Carbohydrates: 36g | Protein: 84g | Fat: 96g | Saturated Fat: 31g | Cholesterol: 327mg | Sodium: 1815mg | Potassium: 1392mg | Fiber: 2g | Sugar: 30g | Vitamin A: 52IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 5mg