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Pata Humba

Pata Humba

Traditional Filipino pata humba recipe

⏱ Prep: 20 min ⏱ Cook: 180 min Hard
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Ingredients

  • 3 kg Pork Hocks
  • 0.75 cup Soy Sauce
  • 6 tbsp Sugar
  • 6 pieces Tomatoes
  • 6 pieces Onions
  • 18 cloves Garlic
  • 12 pieces Bay Leaves
  • 3 tsp Black Peppercorns
  • 9 tbsp Dark Soy Sauce
  • 6 cups Water

Instructions

  1. Trim excess fat from the pork hocks and score the skin lightly. Heat oil in a large pot over medium heat and sear the pork hocks on all sides until golden.

  2. Add the sliced onions, garlic, and tomatoes. Sauté until the onions are softened and the tomatoes have broken down.

  3. Pour in the soy sauce, dark soy sauce, sugar, black peppercorns, bay leaves, and enough water to cover the pork hocks.

  4. Bring to a boil, then reduce to low heat. Cover and simmer for 1.5 hours.

  5. Check and add more water if needed. Continue simmering for another 1 hour until the pork hocks are extremely tender and the skin is soft.

  6. Remove the bay leaves. Increase heat to medium-high and simmer for 10 minutes to reduce the sauce until it is dark, thick, and glossy.

  7. Serve the pata humba hot with steamed rice and sliced pickled papaya on the side.