Delicious recipe for Pork Humba Pata with Sprite

Preparation:

1. Remove any extra skin from the ham hock pata.Wash and drain water, then place it in a container.

2. Add 2 tablespoons of soy sauce and massage it by hand. Let it sit for 5 minutes.

Cooking:

1. Heat 3 tablespoons of vegetable oil in a pan or wok over medium heat. Add the ham hock pata slices. Cook until the fat renders and the meat turns a light brown on both sides. Take it out of the pan.

2. In the same pan or wok, take out some oil and leave 2 tablespoons of oil for sauteing.

3. Add the chopped garlic and saute until light brown and aromatic, then add the onion and saute until soft.

4. Add back the pan-fried ham hock pata, then add crushed black pepper, 5 tablespoons of soy sauce, and 3 tablespoons of brown sugar. Stir.

5. Add the vinegar, then cover and bring it to a gentle boil to sit the seasoning into the meat.

6. Add the sprite, star anise, and dried bay leaves. Return the lid to the pan and bring the mixture to a low simmer.

   Note: Add water as necessary in the middle of simmering until the meat is tender.

7. Add the dried banana blossoms and salted black beans (tausi) and disregard the liquid. Stir.

8. Cover again and continue simmering the meat until it is fork-tender but not falling apart from the bones.

9. Let the liquid evaporate until you reach the consistency or amount of sauce you want in your humba pata.

   Tips: A slightly thick caramelized sauce is best for this recipe.

10. Transfer to a serving dish, serve, and enjoy. Happy cooking, share and enjoy the food!