Pata recipe for Pork Humba – Delicious Pork Recipe

Preparation:

1. Prepare the necessary ingredients and the spices, like garlic and onion, chop them and set them aside.

2. Clean the pata (pork hock) and chop it into serving sizes. Wash it through until all the blood comes out and it's clean.

Cooking:

1. Prepare a large cooking pot. Place the chopped pata, then pour in 2 cups of water. Turn on the flame and let it boil until the scum floats.

2. When the scum starts to float, remove it with a scoop. Then add a small amount of salt to taste. Cover and simmer it over a medium low flame for an hour or until the meat is fork tender.

   Note: Tenderizing the meat depends on the quality of the meat that you’re using. Add more water as needed.

3. Once the pata is fork tender, remove it from the pot, disregard the water, and set it aside. Heat 2 to 3 tbsp. of cooking oil in a pot, add the garlic, saute until aromatic, then add the onion and saute.

4. Add the boiled pata and cook for a minute. In a small bowl, combine soy sauce, sugar, and vinegar. Mix well. Pour into the pot. Bring it to a boil, covered, for 5 minutes.

   Note: While cooking, don’t stir to keep the acidic taste of the vinegar.

5. Open the lid and pour in 1 cup of water. Add the peppercorns, bay leaves, dried banana blossoms, and salted black beans. Stir.

   Note: To make the dish more special and flavorful, replace the water with pineapple juice or lemon-lime soft drinks.

6. Cover again and continue to cook until the liquid reduces and becomes slightly thick.

7. Adjust the taste and season with salt and a pinch of sugar as necessary before serving. Continue cooking for a couple of minutes.

8. Transfer to a serving plate. It is best served with a side of steamed rice.

   Happy cooking, share and enjoy the food.