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Pork Pata Humba
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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 5 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 5 minutes
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%