Pata Humba (Braised Pork Hocks)

Slow braised pork hocks in pineapple soy sauce with star anise, salted black beans, banana blossoms, and peanuts, finished with savory seasoning for a tender and glossy dish.

⏱ Prep: 20 min ⏱ Cook: 90 min

Ingredients

4.5 large bs pork hocks (sliced into serving pieces)
3 tbsp oil
2 piece yellow onions (minced)
8 clove garlic (minced)
2 tbsp salted black beans (rinsed)
4 piece star anise
3 piece dried bay leaves
2 tsp whole peppercorns
1.5 cup soy sauce
3 tbsp vinegar
3 cup pineapple juice
1 cup water
1.5 cup brown sugar
1.25 cup dried banana blossoms (optional)
1.25 cup peanuts
5 g rams Maggi Magic Sarap

Instructions

Boil the pork hocks for 10 minutes. Rinse thoroughly under cold water to remove impurities. Pat dry with paper towels.
Heat the cooking oil in a wok. Fry the pork hocks for 2 minutes per side until golden brown. Remove from the wok and set aside.
Using the remaining oil, sauté the garlic until it starts to brown and becomes fragrant, about 1-2 minutes.
Add the onions. Continue sautéing until they soften and become translucent, about 3-4 minutes.
Add the salted black beans. Mash them using your cooking spoon to release their flavor into the oil.
Add the star anise, dried bay leaves, and whole peppercorns. Sauté for 30 seconds until fragrant and the spices bloom.
Pour in the soy sauce, vinegar, pineapple juice, and water. Stir to combine all ingredients.
Add the pork hocks back to the wok. Cover and simmer on low heat until the pork is completely tender and falls off the bone, about 1½ to 2 hours. Add water as needed to prevent burning.
Add the brown sugar, banana blossoms (if using), and peanuts. Continue cooking for 10 minutes to allow the sauce to reduce slightly and flavors to meld.
Season with Maggi Magic Sarap. Taste and adjust seasoning as needed.
Transfer to a serving plate. Serve hot with steamed rice. Spoon the rich sauce over the rice for the best experience.