Рецепт Pork Pata Humba

by Manny Montala

Pork Pata Humba Humba recipes usually use pork shoulder or other meaty parts of the pig but this recipe, pork pata humba use pork knuckles instead. This recipe is more likely a pata dish like paksiw na pata or pata tim because it has banana blossoms and mushrooms but it was made as a humba dish. There is also an extra step of cooking this pork pata humba compared to other similar pork knuckles dishes. It’s the marinating the pork in vinegar, soy sauce, peppercorns and garlic. Then dipping it in brown sugar then frying the pork knuckles before stewing it. To cook pork pata humba; marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan fry on medium high heat until golden brown. Remove and put aside until all pieces are done. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 45 minutes, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick. To see the complete recipe with the lists of ingredients in exact measurement, continue reading.   5.0 from 2 reviews How to Cook Pork Pata Humba   Print Prep time Cook time Total time   This recipe is more likely a pata dish like paksiw na pata or pata tim because it has banana blossoms and mushrooms but it was made as a humba dish. Author: Manny Recipe type: Pork Recipe Cuisine: Filipino Serves: 6 servings Ingredients 1 kilo pork knuckles, cleaned ¾ cup vinegar ¼ cup soy sauce 20 whole peppercorns 1 head garlic, cracked ½ cup brown sugar 1-1/2 cups water 2 small packs of native mushrooms or tenga ng daga 2 small packs of banana blossoms ½ teaspoon salt ¼ cup canola oil Instructions How to cook Pork Pata Humba: Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan fry on medium high heat until golden brown. Remove and put aside until all pieces are done. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 45 minutes, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick. Nutrition Information Serving size: 114grams Calories: 382 3.5.3228   Try Other Delicious Recipes:Pork Pochero Pork pochero is one of the variations of beef or…Beef Bulgogi Pinoy Style Another Filipino favorite is this Korean beef dish called beef…Sizzling Fried Savory Pork I think this is one of the best sizzling pork…