Pork Pata Humba Recipe: A Delicious Filipino Delight

If you’re craving something savory, sweet, and full of rich flavors, look no further than Pork Pata Humba Recipe. This traditional Filipino dish is a tantalizing combination of tender pork, aromatic spices, and a delightful sauce that will make your taste buds dance with joy. Ready to dive into this culinary adventure? Let’s get cooking!

What is Pork Pata Humba?

Pork Pata Humba is a beloved Filipino dish made from pork hock (pata) braised in a sweet and savory sauce. It’s somewhat similar to the famous Chinese dish, Hong Shao Rou (red-braised pork), but with a distinct Filipino twist. The magic of this dish lies in its perfect balance of flavors—salty, sweet, and slightly tangy.

The Origin of Humba

Humba is a staple in many Filipino households, especially in the Visayas and Mindanao regions. The name “Humba” is derived from the Chinese word “Hong Ba,” reflecting the influence of Chinese cuisine in Filipino cooking. Over time, Filipinos have adapted and perfected this dish, making it a unique and cherished part of their culinary heritage.

Ingredients for Pork Pata Humba

Before we get started, let’s gather all the ingredients you’ll need:

  • 1 kg pork hock (pata), sliced into serving pieces
  • 1 cup soy sauce
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1 head garlic, minced
  • 1 large onion, chopped
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 1/2 cup dried banana blossoms (optional)
  • 1/2 cup black beans (tausi)
  • 2 tablespoons cooking oil

Step-by-Step Guide to Cooking Pork Pata Humba

Now that we’ve got everything ready, let’s jump into the cooking process. Follow these simple steps to create a mouthwatering Pork Pata Humba.

Preparing the Pork

  1. Clean the Pork Hock: Rinse the pork hock thoroughly under running water. This helps remove any impurities and ensures a clean base for our dish.
  2. Blanch the Pork: In a pot of boiling water, blanch the pork hock pieces for about 3-5 minutes. This step helps get rid of excess fat and any unwanted scum. Drain and set aside.

Sautéing the Aromatics

  1. Heat the Oil: In a large pot or deep pan, heat the cooking oil over medium heat.
  2. Sauté the Garlic and Onion: Add the minced garlic and chopped onion to the pot. Sauté until fragrant and the onion becomes translucent.

Braising the Pork

  1. Add the Pork: Add the blanched pork hock pieces to the pot. Stir to combine with the garlic and onion.
  2. Pour in the Liquids: Add the soy sauce, pineapple juice, vinegar, and water to the pot. Stir well to ensure the pork is evenly coated with the sauce.
  3. Add the Spices: Throw in the bay leaves, peppercorns, and brown sugar. Stir again to mix all the ingredients.

Simmering to Perfection

  1. Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
  2. Simmer: Once it starts boiling, reduce the heat to low and let it simmer. Cover the pot and let the pork cook for about 1.5 to 2 hours or until the meat is tender and the sauce has thickened. Stir occasionally to prevent burning.
  3. Add Banana Blossoms and Black Beans: If using, add the dried banana blossoms and black beans during the last 30 minutes of cooking. These add extra flavor and texture to the dish.

Final Touches

  1. Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary. You can add a bit more soy sauce or sugar depending on your preference.
  2. Serve: Once the pork is tender and the sauce is rich and thick, your Pork Pata Humba is ready to be served!

Serving Suggestions

Pork Pata Humba is best enjoyed with steamed rice, which perfectly complements the rich and flavorful sauce. For a more festive meal, you can serve it alongside other Filipino dishes like Pancit (stir-fried noodles) or Lumpia (spring rolls). Don’t forget to garnish with some chopped green onions or fried garlic bits for an added touch of flavor and presentation.

Tips and Tricks for the Perfect Pork Pata Humba

Choosing the Right Cut of Pork

The key to a succulent Humba is choosing the right cut of pork. Pork hock, with its balance of meat, fat, and connective tissue, is ideal because it becomes tender and flavorful when slow-cooked. You can also use pork belly if you prefer a fattier cut.

Marinating for Extra Flavor

For an extra burst of flavor, marinate the pork hock pieces in soy sauce and pineapple juice for at least 30 minutes before cooking. This step helps the meat absorb the flavors better, resulting in a more delicious dish.

Cooking Low and Slow

Patience is key when cooking Humba. Slow cooking allows the flavors to meld beautifully and the pork to become melt-in-your-mouth tender. Resist the urge to rush the process; your taste buds will thank you!

Adding a Twist

Feel free to get creative with your Humba! Some people like to add hard-boiled eggs, which soak up the sauce wonderfully. Others add mushrooms or even chunks of pineapple for a fruity twist. Experiment and find your perfect Humba recipe.

Conclusion: Pork Pata Humba Recipe

Pork Pata Humba is more than just a dish; it’s a culinary experience that brings the flavors of the Philippines to your table. With its rich sauce and tender pork, it’s sure to become a favorite in your household. Whether you’re cooking for family or friends, this recipe is a surefire way to impress and delight. So, why wait? Gather your ingredients and start cooking this delicious Filipino classic today!

For more ideas, recipes, and cooking tips and tricks, please visit us at Pam Gadd.


What is the difference between Humba and Adobo?

While both are popular Filipino dishes, Humba is sweeter and uses pineapple juice and sugar, giving it a distinct flavor. Adobo, on the other hand, has a more tangy taste due to the use of vinegar and is usually less sweet.

Can I use pork belly instead of pork hock for Humba?

Yes, you can use pork belly if you prefer a fattier cut. Pork belly will give you a rich and succulent Humba, though it might be slightly different in texture compared to using pork hock.

How long can I store leftover Pork Pata Humba?

Leftover Humba can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container. Reheat thoroughly before serving.

Is it necessary to use black beans and banana blossoms in Humba?

No, black beans and banana blossoms are optional ingredients. They add extra flavor and texture, but the dish will still be delicious without them.

Can I make Humba in a slow cooker?

Absolutely! You can transfer the sautéed ingredients to a slow cooker and cook on low for 6-8 hours or until the pork is tender. This method is convenient and yields delicious results.