Pork Pata Humba

Pork humba in a claypot with plate and wooden board underneath.

5 from 1 vote

Impress your family and friends with this easy and satisfying Pork Humba! This Filipino dish boasts caramelized pork belly in a rich and tangy sauce, sure to be a crowd-pleaser.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 695kcal

Author: Rose Sioson

Equipment

1 pot or dutch pan

Ingredients

3 pounds pork hock or pork belly
½ cup soy sauce
½ cup vinegar
¼ cup oyster sauce
3 tablespoon cooking oil
6 cloves garlic crushed
1 medium onion diced
3 cups water
20 oz pineapple tidbits with juice
1 piece dried bay leaf
¼ cup brown sugar
1 piece beef cubes
¼ cup fermented black beans
1 tablespoon pepper corns
2 pieces star anise
½ cup banana blossoms

Instructions

Pour water into a large pot and bring to a boil. Add the pork hock (pata). As scums float to the surface, scoop them out with a ladle.
3 pounds pork hock or pork belly
Cover and boil over medium heat for 40-60 minutes until partially tender. Add more water if needed to keep pork submerged. Remove pork and set aside. Discard the water.
In a clean pot, heat oil over medium-high heat. Sauté garlic and onion until fragrant and onions are translucent.
3 tablespoon cooking oil, 6 cloves garlic, 1 medium onion
Add the parboiled pork pata. Stir and cook for 1 minute to develop a light crust.
3 pounds pork hock or pork belly
Pour in soy sauce, oyster sauce, pineapple juice, water and beef cubes. Let it come to a boil. Add pork cube (if using) and stir.
½ cup soy sauce, ¼ cup oyster sauce, 3 cups water, 20 oz pineapple tidbits with juice, 1 piece beef cubes
Add bay leaves, peppercorns, star anise, dried banana blossoms, and rinsed salted black beans (tausi). Stir gently.
1 piece dried bay leaf, ¼ cup fermented black beans, 1 tablespoon pepper corns, ½ cup banana blossoms, 2 pieces star anise
Cover and reduce heat to low. Simmer for 1.5-2 hours, stirring occasionally, until the liquid reduces to half and the pork becomes very tender.
Once pork is fork-tender and sauce has reduced, add vinegar and brown sugar. Stir well and cook for 5 more minutes.
½ cup vinegar, ¼ cup brown sugar
Taste and adjust seasoning with salt if needed (remember the sauce gets saltier as it reduces!).
Remove bay leaves. Serve hot over steamed rice, spooning the delicious sauce over everything!

Notes

For Traditional Pork Belly Version: Use 2 lbs pork belly cut into 1.5-inch cubes. Sear pork belly first to render fat, then proceed with recipe.
Pressure Cooker: After step 6, cook on high pressure for 35-40 minutes, then reduce sauce on stovetop.
Slow Cooker: After step 6, transfer to slow cooker. Cook on low 6-8 hours or high 3-4 hours.
Tausi: Always rinse salted black beans to remove excess salt!
Make-Ahead: This dish tastes even better the next day as flavors deepen.

Nutrition