Humba Pork Pata with Saba

Humba Pork Pata with Saba
Humba Pork Pata with Saba. Humba is made up of pork usually the part with a lot of skin and fats, these are usually the pork belly and the pork leg or any other parts with a lot of fatty skin. There are several versions of the Humba, difference are according to available ingredients and according to regions. There are the Visaya or the Batangas and Tagalog versions, never the less Humba is a sinfully delicious, fatty, tangy and sweet.

Humbang Pata with Saba

Click on the link list below to check out some of the pork pata recipes that we have already featured.


Pork Humba with Pineapple
Bohol Adobo
Humba, Adobong Bisaya
Braised Pork Knuckles and Tofu with Black Beans
Paksiw na Pata Batangas Style
Braised Pork Leg with Tausi
Braised Pork Belly and Quail Egg
Pork Estofado
Braised Pork Leg with Hoisin Sauce

Humba

For today’s Humba dish I have added semi ripe plantain banana, my Humba Pork Pata with Saba. In addition to the banana I have also added the usual boiled egg ingredients. Cooking is basically the same. The pork is slow cooked for hours until the meat fall off from the bones and the pork skins are as soft like gelatine.

Here is the recipe of my Humba Pork Pata with Saba, try it.

Ingredients:

1 kilo sliced pork pata
6 semi-ripe plantain bananas peeled, trimmed, diagonally cut in half
6 hardboiled eggs, shelled
1/3 cup vinegar
1/2 cup soy sauce
2 tbsp. Hoisin sauce
2 tbsp. oyster sauce
1/2 cup salted black beans, drained, rinsed
1 head garlic, peeled, crushed
3-5 pieces bay leaf
1-2 tbsp. crushed peppercorns
2-3 star anise
1/2 cup brown sugar
1/3 cup corn strach
salt

Cooking Procedure:

Humba Pork Pata with Saba - Cooking Procedure

Wash pork pata thoroughly and drain. Marinate the pork pata in the mixture of vinegar, soy sauce, and garlic for 30 minutes to 1 hour. In a large sauce pan, put the marinated mixture, add in the crushed peppercorns, bay leaf, star anise and enough water about 2 inches above the meat. Bring to a boil and simmer in low heat for 1 to 1 1/2 hours. Watch the liquid level and add water as necessary. Add in the Hoisin sauce, oyster sauce, sugar, salted black beans and the plantain banana, continue to cook for 20 to 30 minutes or until the pork pata are tender and until most of the liquid has evaporated. Pork skin should be soft like gelatine. During the final 2 to 3 minutes of cooking add in the boiled eggs, correct saltiness and sweetness. Serve hot with a lot of rice.

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