A amazing dish that brings the flavors of the Philippines right to your kitchen, Pork Pata Humba is a savory, sweet, and slightly tangy stew that’s perfect for any day of the week. This recipe is a must-try for anyone looking to explore the rich culinary traditions of the Philippines.
Why This Recipe Works
- The combination of soy sauce, vinegar, and sugar creates a perfect balance of flavors that’s uniquely Filipino.
- Slow cooking the pork pata ensures the meat is tender and falls off the bone, making every bite succulent.
- Adding banana blossoms gives the dish a unique texture and a subtle sweetness that complements the savory sauce.
Ingredients
- 2 lbs pork pata (front leg of pork), cleaned and cut into serving pieces
- 1 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1 cup banana blossoms, sliced
- 5 cloves garlic, minced
- 1 large onion, sliced
- 3 bay leaves
- 1 tsp black peppercorns
- 2 cups water
Equipment Needed
- Large pot or Dutch oven
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon
Instructions
Step 1: Marinate the Pork
In a large bowl, combine the pork pata, soy sauce, vinegar, brown sugar, garlic, onion, bay leaves, and black peppercorns. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat. Tip: For deeper flavor, marinate overnight in the refrigerator.
Step 2: Brown the Pork
Transfer the marinated pork and its marinade to a large pot. Cook over medium heat until the pork is lightly browned, about 10 minutes. This step adds depth to the dish’s flavor.
Step 3: Add Water and Simmer
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 1.5 hours, or until the pork is tender. Tip: Check occasionally to ensure there’s enough liquid; add more water if necessary.
Step 4: Add Banana Blossoms
Add the sliced banana blossoms to the pot and continue to simmer for another 15 minutes. The blossoms should be tender but still hold their shape.
Step 5: Adjust Seasoning and Serve
Taste the sauce and adjust the seasoning with more soy sauce or sugar if needed. Serve hot with steamed rice for a complete meal.
Tips and Tricks
For an even more flavorful dish, consider searing the pork pata in a bit of oil before adding the marinade. This step caramelizes the meat’s surface, adding a rich, complex flavor to the final dish. Additionally, if banana blossoms are hard to find, you can substitute with green beans or eggplant for a different but equally delicious texture. Lastly, letting the dish rest for a few hours or overnight before serving allows the flavors to meld together beautifully.
Recipe Variations
- For a spicier version, add a few pieces of chopped chili peppers or a teaspoon of chili flakes during the cooking process.
- Substitute the pork pata with chicken thighs or beef shanks for a different protein option.
- Add hard-boiled eggs during the last 15 minutes of cooking for a protein-packed addition.
Frequently Asked Questions
Can I use white sugar instead of brown sugar?
Yes, you can use white sugar, but brown sugar adds a deeper, molasses-like flavor that complements the soy sauce and vinegar beautifully. If using white sugar, you might want to add a tablespoon of molasses to mimic the flavor profile.
How do I know when the pork is tender enough?
The pork is ready when it easily falls off the bone with a gentle tug. You can test this by poking a piece with a fork; if it slides off without resistance, it’s done.
Can I make this dish in a slow cooker?
Absolutely! After browning the pork and combining all ingredients in the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker method yields incredibly tender meat.
Summary
Pork Pata Humba is a flavorful Filipino stew that combines the savory taste of soy sauce, the tanginess of vinegar, and the sweetness of sugar with tender pork and banana blossoms. It’s a comforting dish that’s perfect for family dinners.