This recipe for pork humba pata with sprite is so delicious. By the way, this recipe is not the original pork humba recipe; it's another variation with a twist of Sprite soda drink to bring extra flavor to the dish.
The ham hock pata is cooked with Sprite, soy sauce, and vinegar, along with salty black beans, and simmered until the meat is fork-tender. This is a delicious Filipino recipe for a get-together that can be served for lunch or dinner.
If you're searching for a pork braised dish, this could be a good one to try. Please feel free to browse our recipe archive for more recipes. Happy cooking, share and enjoy. Thank you for stopping by.
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This recipe for pork humba pata with sprite is so delicious. By the way, this recipe is not the original humba; it's another variation with a twist of Sprite soda drink to bring extra flavor to the dish.
The ham hock pata is cooked with Sprite, soy sauce, and vinegar, along with salty black beans, and simmered until the meat is fork-tender. This is a delicious Filipino recipe for a get-together that can be served for lunch or dinner.
Remove any extra skin from the ham hock pata.Wash and drain water, then place it in a container.
Add 2 tablespoons of soy sauce and massage it by hand. Let it sit for 5 minutes.
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.
In the same pan or wok, take out some oil and leave 2 tablespoons of oil for sauteing.
Add the chopped garlic and saute until light brown and aromatic, then add the onion and saute until soft.
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.
Add the vinegar, then cover and bring it to a gentle boil to sit the seasoning into the meat.
Add the sprite, star anise, and dried bay leaves. Return the lid to the pan and bring the mixture to a low simmer.
Add the dried banana blossoms and salted black beans (tausi) and disregard the liquid. Stir.
Cover again and continue simmering the meat until it is fork-tender but not falling apart from the bones.
Let the liquid evaporate until you reach the consistency or amount of sauce you want in your humba pata.
Transfer to a serving dish, serve, and enjoy. Happy cooking, share and enjoy the food!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.