Humba na Pata

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Gelatinous and savory, this dish is a tasty delight – a perfect pair with a fresh and steaming bowl of newly cooked rice. The pork hocks, which soaked in the deliciousness of the thickened sauce, has become so soft that it practically falls off the bone.

Whether you eat the pork hocks whole or slice it into smaller pieces, it will make no difference as each bite will make you melt. With the supple chew of the meat, along with the creamy texture of the fat, it becomes a meal that makes cheat day worth it.

Humba na Pata


– 3 pcs. pork hocks
– 2 cups pineapple juice
– ¾ cup soy sauce
– ½ cup vinegar
– ¾ cup sugar
– 1 whole garlic, mashed
– 4 pcs. laurel leaves
– 1 Tbsp. whole pepper corn
– 4 Tbsps. salted black beans
– 1 cup banana blossom
– 4/5 cups water


1. Put the pork hocks in a pot. Add the pineapple juice, soy sauce, vinegar, sugar, laurel leaves, black pepper, onion, garlic, black beans, banana blossom, and water. Stir everything together. Let it cook. If you are using a pressure cooker to cook, when it starts whistling, leave it for 20 – 25 minutes.

2. Slowly and carefully release the pressure.

3. Adjust the flavor to your preference. Leave it to simmer until the pork becomes tender. Doing this will also help reduce the sauce. You can also add a slurry to thicken the sauce if desired.

This crowd favorite is totally a “sabaw palang ulam na” dish, so make sure you prepared extra rice for the whole family to share and enjoy.

For more family bonding ulam ideas, follow Chef Tatung’s YouTube Channel.

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