Скачать или смотреть Pork Pata Humba Recipe | Sweet and Savory Filipino Braised Pork

Learn how to cook Pork Pata Humba, a rich and flavorful Filipino dish made with pork hock slow-braised in soy sauce, vinegar, garlic, and brown sugar. This sweet and savory stew is similar to adobo but with a Visayan twist—perfect with steamed rice and great for special occasions or everyday ulam!

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Ingredients:
1 kilo pork pata (sliced)
5 cloves of garlic
1 medium size onion
1 can (250 ml) pineapple juice
1/2 cup soy sauce
1/4 cup vinegar
1 bunch banana blossoms
2 tablespoons black beans
3 pieces dried bay leaves
1 teaspoon black pepper
Sugar to taste
Water as needed
Oil (for searing)

Directions:

Wash and prepare the pata. Slice them into serving pieces.
Heat some oil in a pan. Add the pata slices and sear them until light brown. Flip to sear the other side. Once browned, set them aside.
Using the same pan, add the chopped garlic and onions. Saute a bit until light brown. Add the seared pata back to the pan and saute them altogether for a whole minute.
Add the pineapple juice, soy sauce and then season with pepper. Pour enough water and then cover the pot to simmer for 40 to 50 minutes or until the pork is tender.
After 25 minutes, add the bay leaves. Sweeten using sugar to taste. Add more water to cook the pata. Continue simmering until tender.
Once tender, add the vinegar. Let it cook for 2 to 3 minutes without stirring to avoid the raw taste of vinegar.
Add the banana blossoms and black beans. Stir well to combine. Cover the pot and cook for a few minutes until the sauce is slightly reduced. Turn the heat off.
Transfer the pork pata humba to a serving plate. Enjoy this together with a lot of hot steaming rice. Yum!

Optional: black beans or pineapple juice for added flavor

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