I don’t recall having eaten Pork Pata Humba for years so I decided to cook this for dinner. And it was an absolute success! The sweet-nature of this recipe fits perfectly to the pork pata, similar to how it is for adobo. For the humba, the x-factor here is the pineapple juice.
This Pork Pata Humba definitely went to my favorite dish as I don’t mind eating it again in the near future. It’s that good! You need to have newly cooked rice when you cook Pork Pata Humba as they are perfect combination and it’s almost criminal eating it without the humble white rice 😀
Pork Pata Humba
- 6 Cups water
- 1 Kilo pork pata chopped
- 3 Tbsp vegetable oil
- 6 Cloves garlic minced
- 1 Piece yellow onion sliced
- 1/2 Cup soy sauce
- 4 Cups pineapple juice
- 1 Piece pork cube
- 4 Pieces dried bay leaves
- 1/2 Tsp cracked pepper
- 1/2 Cup dried banana blossoms soaked in water then drained
- 1/4 Cup salted black beans
- 1 Tsp cane vinegar
- 1/4 Cup brown sugar
In a wok, place water and let it boil.
Add pork pata and continue to let it boil. Take out scums that float on top.
Lower heat to medium and cover wok for 1 hour.
Remove pork pata from wok and set aside.
Clean wok and heat the wok again.
Place vegetable oil over medium heat.
Add onions and garlic. Saute until onions are translucent.
Add the boiled pork pata. Mix well.
Add soy sauce and pineapple juice. Let boil.
Add pork cube and stir well.
Add dried bay leaves, cracked pepper, banana blossoms and salted black beans. Gently stir ingredients. Continue cooking until sauce is reduced.
Add vinegar and brown sugar. Stir and continue to cook for 5 minutes.
Remove from wok and serve into a serving bowl. Enjoy!
Inspired by Panlasang Pinoy