Pork Pata Humba Recipe

Humba recipes usually use pork shoulder or other meaty parts of the pig but this recipe, pork pata humba use pork knuckles instead. This recipe is more likely a pata dish like paksiw na pata or pata tim because it has banana blossoms and mushrooms but it was made as a humba dish. There is also an extra step of cooking this pork pata humba compared to other similar pork knuckles dishes. It’s the marinating the pork in vinegar, soy sauce, peppercorns and garlic. Then dipping it in brown sugar then frying the pork knuckles before stewing it.

Pork Pata Humba: A Nostalgic Filipino Favorite

Pork pata humba is one of those dishes that instantly brings me back to family gatherings. If you’re familiar with traditional humba, you might know that it’s typically made with pork shoulder, yet my family swears by using pata, or pork knuckles, for a richer, more gelatinous texture that brings out the dish’s depth. My Tita Nena first introduced me to this variation, and since then, it’s been a staple at our fiesta tables. This version of humba feels like a mix of pata tim and paksiw na pata, enhanced with banana blossoms and earthy mushrooms. If you’re new to cooking humba or want to learn the secrets of this unique recipe, let’s dive into it together.

The Unique Twist of Pork Pata Humba

Pork pata humba is like taking a beloved Filipino classic and giving it a special twist. Most traditional humba recipes rely on pork shoulder or belly, but this dish’s unique touch lies in using pork knuckles. I remember my Kuya Ben explaining that pork knuckles add a unique texture that makes every bite a little adventure. The pata, with its combination of tender meat and cartilage, simmers down to a luxurious, melt-in-your-mouth experience that’s hard to forget. This isn’t just any humba; it’s a hearty, unforgettable one.

The Key to Marinating: Bringing Out the Best Flavors

One special technique we use in preparing pork pata humba is marinating the pork in a blend of vinegar, soy sauce, peppercorns, and garlic. This step, my Lola Rosita would always say, is where the magic begins. The vinegar helps tenderize the meat and balances out the fatty richness of the pork, while soy sauce brings in that umami depth. Marinating for at least an hour allows these flavors to penetrate deeply, giving the pork a foundation that brings out every bit of its flavor.

This vinegar-soy marinade sets the dish apart from other Filipino stews, enhancing the final taste while helping the meat tenderize during the slow cooking process. Once the pork knuckles are soaked in this flavorful mix, they’re ready for the next, and slightly unusual, step.

The Sweet Dip and Fry Method: A Secret to Caramelized Goodness

After marinating, the pork knuckles are dipped in brown sugar and pan-fried. This was actually my Tito Jun’s idea, and it’s a clever one. Coating the pork knuckles in brown sugar before frying adds a slight sweetness and creates a caramelized crust that locks in the flavors. When the knuckles hit the pan, the sugar melts and forms a beautiful, golden-brown coating, infusing the pork with a rich caramel flavor that makes the final dish incredibly savory and complex.

This method also gives its unique aroma and color. You get a subtle sweetness right from the first bite, which blends seamlessly with the savory sauce. It’s one of those tricks that might seem unnecessary at first but truly elevates the dish’s flavor.

Slow Simmering: The Secret to Perfectly Tender Pork Pata Humba

Once the knuckles are fried to a golden perfection, they’re returned to the pot with all the marinade and additional water. Bringing this mixture to a boil before lowering the heat helps infuse the flavors into the meat as it cooks. I still remember my Ate Mila’s advice to let the humba simmer slowly on low heat. She’d say, “You can’t rush good food.” And she was right.

Simmering the pork pata humba for about an hour to an hour and a half allows the meat to reach that perfect level of tenderness. The sauce also gradually thickens, becoming rich and flavorful as it cooks down. This slow-cooking process ensures that each piece of pork knuckle becomes soft enough to practically melt in your mouth. A sprinkle of salt at this point balances everything out, bringing the dish to life.

Adding Mushrooms and Banana Blossoms: A Nod to Tradition

Incorporating banana blossoms and native mushrooms adds another layer of flavor to pork pata humba. My family would often source banana blossoms from our province, as they lend a subtle, almost floral note that contrasts beautifully with the savory-sweet flavors of the pork. Meanwhile, the mushrooms bring an earthy quality, enhancing the depth of the dish.

These ingredients are soaked in water to soften them before they’re added to the simmering pot. Once the blossoms and mushrooms are tender, they blend harmoniously with the sauce and meat. This addition makes the dish feel rustic, almost as if it’s been cooked over a wood fire in the province. I can almost taste those gatherings with my family whenever I cook it this way.

A Rich Heritage Dish with Comfort in Every Bite

Pork pata humba isn’t just a dish; it’s a piece of history and tradition served on a plate. It combines elements of paksiw and adobo, both staples in Filipino cuisine, yet it stands out with its own unique flavors and techniques. Humba is said to have roots in the Visayas region, and it’s thought to be influenced by the Chinese red-braised pork, which shares similar ingredients and cooking techniques.

This humble stew has evolved in every Filipino household, adapting to local tastes and available ingredients. When you cook it, you’re recreating a dish that connects generations, full of shared memories and love. I hope this recipe becomes as much a part of your family as it has been for mine.

Try It, Savor It, and Make It Your Own

If you’re new to cooking Filipino food, don’t be intimidated. Pork pata humba is forgiving and becomes even more flavorful as it rests, making it perfect for beginners. The slow cooking, caramelized crust, and traditional ingredients may seem like a lot, but each step brings you closer to that comforting, rich humba flavor.

Enjoy the journey of making this dish, savoring the aromas, and imagining the generations before who have perfected it. Whether you’re cooking it for a family gathering or a simple dinner, it is bound to become a cherished part of your culinary repertoire. Let it remind you of home, warmth, and the rich flavors of Filipino cooking.

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5 from 2 votes

How to Cook Pork Pata Humba

Pork Pata Humba is a Filipino dish featuring tender pork knuckles marinated in vinegar, soy sauce, and spices, then pan-fried to golden perfection then slowly simmered with native mushrooms and banana blossoms.

Prep Time1 hour hr 5 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time2 hours hrs 5 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: Filipino recipe, pata humba, pork pata, pork recipe, stewed pork hocks

Servings: 6 servings

Calories: 471kcal

Author: Manny

Ingredients

• 1 kilo pork knuckles cleaned
• 3/4 cup vinegar
• 1/4 cup soy sauce
• 1 tsp. black peppercorns, cracked
• 1 piece onion chopped
• 6 cloves garlic crushed
• 1/2 cup brown sugar
• 3 cups water
• 2 small packs native mushrooms or tenga ng daga (20 grams)
• 2 small packs banana blossoms (30 grams)
• 1/2 tsp. salt
• 1/2 cup cooking oil

Instructions

How to cook Pork Pata Humba:

• Marinate pork knuckles in vinegar, soy sauce, peppercorns, onion and garlic for 1 hour. In the meantime, place brown sugar in a plate.
• When pork knuckles are fully marinated, dip each piece in brown sugar and pan fry on medium high heat until golden brown. Remove and put aside until all pieces are done.
• In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat.
• After simmering for about 1 hour to 1 and 1/2 hour, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes.
• In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick.

Video

Notes

Cooking Tips for Pork Pata Humba

Marinate for Maximum Flavor

Marinating the pork knuckles for at least an hour allows the flavors of vinegar, soy sauce, and spices to fully penetrate the meat. This step not only tenderizes the pork but also adds depth to the overall taste of the dish. A well-marinated pork knuckle will enhance every bite, giving each piece a balanced, savory flavor.

Caramelize with Brown Sugar for Extra Richness

Dipping the pork knuckles in brown sugar before frying creates a caramelized crust that seals in the marinade's flavors. This slight sweetness gives the humba its signature rich, savory-sweet balance. The golden brown crust also adds a beautiful color to the dish, making it more appetizing.

Simmer Slowly for Tender, Flavorful Meat

Cooking the pork knuckles on a low simmer for over an hour is key to achieving that melt-in-your-mouth texture. The slow cooking process breaks down the collagen, making the meat tender while thickening the sauce naturally. Be patient during this step, as the low heat lets all the flavors blend harmoniously.

Nutrition Notes:

Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.

Nutrition Information:

Amount per Serving:300g, Calories:471kcal, From fat:236,  Total fat:26.7g, Saturated Fat:13.2g, Trans Fat:0.2g, Cholesterol: 148mg, Sodium: 2627g, Total Carbohydrate: 25g, Dietary Fiber: 1g, Sugars: 21g, Protein: 34g, Vitamin A: 4%, Vitamin C: 7%, Calcium: 7%, Iron: 15%