Pata recipe for pork humba is another variation of the original humba recipe. By the way, what is humba or homba? The humba dish is a Filipino braised pork dish. This method of cooking has its origins in the Visayan islands. If you're an adobo lover, humba has similarities to it but is sweeter and fattier than adobo. How is this recipe prepared? It's very simple. In this recipe, we use pork pata. Simmer the pata (pork hock) until the meat is fork tender. Then, once it is tender, sauté it with spices like garlic and onion, then add the certain seasonings. Continue cooking until the sauce becomes slightly thick, adjust the taste, and serve. Note : The taste should be a bit sweeter than the adobo to make the dish humba.
✅ Fall-Off-The-Bone Tender – Slow-braised pork hock.
🍖 Sweet & Savory – Balanced with soy, vinegar, and sugar.
🌿 Unique Flavors – Banana blossoms & black beans add depth.
🔥 Better Than Adobo – Richer, sweeter, and more aromatic.
🍚 With hot rice – The sauce is ulam gold!
🥚 With hard-boiled eggs – A must-try humba tradition.
🥬 With pickled papaya (atchara) – Cuts through richness.
✔ Use pork belly – For a fattier, more flavorful version.
🔥 Low & slow cooking – Ensures tender meat.
🍍 Pineapple juice – Balances saltiness naturally.
This Pork Humba is a showstopper dish—sticky, sweet, and packed with umami. Whether you're a fan of adobo or just love Filipino comfort food, this Visayan specialty is a must-try!
If you’re looking for a pork braised recipe, I think this Filipino recipe for pork humba is a great choice to have in your kitchen. Try this recipe for pork humba. Tell me what you think. Comment down below in the comment section. Share your humba recipe with us. We appreciate it very much. Feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
Pata recipe for Pork Humba
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Pata recipe for pork humba is another variation of the original humba recipe. By the way, what is humba or homba? The humba dish is a Filipino braised pork dish. This method of cooking has its origins in the Visayan islands. If you're an adobo lover, humba has similarities to it but is sweeter and fattier than adobo. How is this recipe prepared? It's very simple. In this recipe, we use pork pata. Simmer the pata (pork hock) until the meat is fork tender. Then, once it is tender, sauté it with spices like garlic and onion, then add the certain seasonings. Continue cooking until the sauce becomes slightly thick, adjust the taste, and serve. Note : The taste should be a bit sweeter than the adobo to make the dish humba.
If you’re looking for a pork braised recipe, I think this Filipino humba recipe is a great choice to have in your kitchen. Try this recipe for Pork Pata Humba. Tell me what you think. Comment down below in the comment section. Share your humba recipe with us. We appreciate it very much. Feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
Prepare the necessary ingredients and the spices, like garlic and onion, chop them and set them aside.
Clean the pata (pork hock) and chop it into serving sizes. Wash it through until all the blood comes out and it's clean.
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.
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.
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.
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.
Open the lid and pour in 1 cup of water. Add the peppercorns, bay leaves, dried banana blossoms, and salted black beans. Stir.
Cover again and continue to cook until the liquid reduces and becomes slightly thick.
Adjust the taste and season with salt and a pinch of sugar as necessary before serving. Continue cooking for a couple of minutes.
Transfer to a serving plate. It is best served with a side of steamed rice.
Happy cooking, share and enjoy the food.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.