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October 27, 2024
Humba pata is a popular Filipino dish that originated in the Visayas region. It is made with tender pork pata (pork hock) cooked in a flavorful and sweet soy sauce-based marinade. This dish is often served during special occasions or family gatherings, and it is best enjoyed with steamed rice.
To make humba pata, you will need ingredients such as pork pata, soy sauce, vinegar, brown sugar, and various spices and seasonings. The pork pata is first marinated in a mixture of soy sauce, vinegar, and spices, allowing the flavors to penetrate the meat. It is then slow-cooked until the pork becomes tender and the marinade thickens to create a rich and flavorful sauce.
Humba pata is known for its sweet and savory taste, with hints of tanginess from the vinegar. The dish is often garnished with boiled eggs and banana blossoms, adding a unique texture and flavor to the overall dish. The resulting dish is tender, succulent, and full of flavor, making it a crowd-pleaser for any occasion.
Prepare the ingredients
Before you start cooking humba pata, make sure you have all the necessary ingredients ready. Here is a list of what you will need:
For the pork:
| 1.5 kilograms | pork leg or pata |
| 4 cloves | garlic, minced |
| 1 piece | onion, chopped |
| 2 tablespoons | soy sauce |
| 2 tablespoons | vinegar |
| 1/4 cup | brown sugar |
| 2 tablespoons | oyster sauce |
| 1 cup | pineapple juice |
| 1 piece | star anise |
| 1 teaspoon | black pepper |
| 2 cups | water |
For the sauce:
| 1/4 cup | soy sauce |
| 1/4 cup | vinegar |
| 1/4 cup | brown sugar |
| 1/2 cup | water |
Having all these ingredients prepared and ready will make the cooking process much smoother and enjoyable.
Gather the necessary ingredients
Before you start cooking humba pata, make sure you have all the necessary ingredients. Here’s what you’ll need:
Ingredients:
- Pork pata: 1 whole leg (around 2 kg)
- Soy sauce: 1 cup
- Vinegar: 1/2 cup
- Garlic: 6 cloves, minced
- Onion: 1 medium-sized, chopped
- Bay leaves: 2 pieces
- Peppercorns: 1 tablespoon
- Brown sugar: 1/2 cup
- Pineapple juice: 1 cup
- Salt: to taste
- Oil: for frying
Make sure all the ingredients are fresh and of good quality to ensure the best flavor for your humba pata.
Cut and marinate the pork
To begin making humba pata, start by preparing the pork.
Cutting the pork
Take a fresh pork leg or pork hock and wash it thoroughly under running water. Pat it dry with a paper towel.
Using a sharp knife, carefully cut the pork into bite-sized pieces. You can leave the skin on for a crispy texture or remove it if you prefer.
Place the cut pork in a bowl and set it aside.
Marinating the pork
In a separate bowl, combine the following marinade ingredients:
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon garlic, minced
- 1 teaspoon ground black pepper
Mix the marinade well until the sugar is fully dissolved.
Pour the marinade over the pork pieces, making sure they are fully coated. If needed, use your hands to massage the marinade into the meat.
Cover the bowl with plastic wrap or place the pork and marinade in a resealable plastic bag. Refrigerate it for at least 4 hours or overnight to allow the flavors to develop.
Cut the pork into cubes
To cook humba pata, you will first need to cut the pork into cubes. Start by selecting a piece of pork pata, preferably with the skin on for added flavor and texture. Use a sharp knife to carefully cut the meat into small, bite-sized cubes. Make sure to remove any excess fat or gristle from the meat as you go. Once all the pork has been cubed, you can proceed to the next steps of the recipe.
Cook the pork
Once the pork leg is tender, it’s time to cook it to perfection. Here’s how:
Ingredients:
- 2 tablespoons oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon black peppercorns, crushed
- 3 bay leaves
- 1 cup soy sauce
- 1 cup vinegar
- 1 cup brown sugar
- 1 cup pineapple juice
Instructions:
- In a large pot, heat the oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant.
- Add the crushed black peppercorns and bay leaves. Cook for an additional 2 minutes.
- Pour in the soy sauce, vinegar, brown sugar, and pineapple juice. Stir well to combine.
- Add the cooked pork leg to the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Simmer for at least 1 hour, or until the sauce thickens.
- Check the taste and adjust the seasoning if needed.
- Remove from heat and let it rest for a few minutes before serving.
Now your delicious humba pata is ready to be enjoyed! Serve hot with steamed rice and enjoy the flavorful and tender pork.
Sauté the pork in a pan
To start cooking humba pata, you will need to sauté the pork in a pan. This step is important as it helps to enhance the flavor of the meat before simmering it in the sauce.
Here is how you can sauté the pork:
- Heat a pan over medium heat and add some cooking oil.
- Add the pork pieces to the pan and cook until they are browned on all sides. This will help to seal in the juices and give the pork a nice crispy texture.
- Make sure to stir the pork occasionally to ensure that all sides are cooked evenly.
- Once the pork is browned, remove it from the pan and set it aside for later use.
By sautéing the pork before simmering it in the sauce, you will be able to achieve a delicious and tender humba pata dish. The sautéing process helps to enhance the flavor of the meat and adds an extra layer of richness to the dish.
Add the remaining ingredients
After marinating the pork for at least an hour, it’s time to add the remaining ingredients to complete the humba pata dish. Here are the steps:
1. Soy sauce and vinegar
Pour in 1 cup of soy sauce and 1/2 cup of vinegar into the pot. These two ingredients are essential to give the humba pata its signature savory and tangy flavor.
2. Sugar and bay leaves
Add 1/2 cup of brown sugar and 3 bay leaves to the pot. The sugar helps balance out the flavors, while the bay leaves add a subtle herbal aroma.
3. Chinese black beans
Include 2 tablespoons of Chinese black beans. These fermented black soybeans contribute an umami richness, enhancing the overall taste of the dish.
4. Water
Pour in enough water to cover the pork. The water will help tenderize the meat and create a flavorful broth as the dish simmers.
Now that all the remaining ingredients are in, it’s time to bring the pot to a boil. Once it starts boiling, reduce the heat to low and let it simmer for about 2 to 3 hours, or until the pork is fork-tender.
Add the soy sauce and vinegar
After the meat has been tenderized, it’s time to add the flavourful combination of soy sauce and vinegar to the pot. The combination of these two ingredients adds a tangy and savory taste to the humba pata.
FAQ
What is humba pata?
Humba pata is a Filipino dish made from pork leg or knuckles that are braised in a sweet and savory sauce.
Can I use other cuts of pork for humba pata?
While pork leg or knuckles are traditionally used for humba pata, you can use other cuts such as pork belly or pork hocks.
What are the ingredients needed for cooking humba pata?
The main ingredients for cooking humba pata include pork leg or knuckles, soy sauce, vinegar, brown sugar, black beans, bay leaves, garlic, and onions. Optional ingredients can include banana blossoms and pineapple.
How long does it take to cook humba pata?
The cooking time for humba pata can vary depending on the size of the pork leg or knuckles, but it typically takes around 2 to 3 hours to braise the meat until it is tender and flavorful.
Can I use a slow cooker to cook humba pata?
Yes, you can use a slow cooker to cook humba pata. Simply combine all the ingredients in the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the meat is tender.