Pork Pata Humba Bisaya l Pork Humba Recipe l Bisaya Style Humba l Paksiw na Pata l Bisaya Humba

Humba is a Visayan or Bisaya term. (referring to the people who resides in the Visayan Islands as well as some parts of the Mindanao in the Philippines). The word “Humba” is derived from the Chinese dish “Hong Ma or Hong Ba”, introduced to the Philippines by the Chinese immigrants.

The defining ingredient of Humba is the fermented black beans (Tausi or Taosi) and can also be prepared adding banana blossoms.

Humba is traditionally prepared using pork belly slow-cooked in soya sauce, vinegar, pepper corns, garlic, bay leaves, tausi and sugar. It is simmered for few hours until meat is tender. Hard- boiled eggs can sometimes be added in the dish before serving.

Hope you can try it at home and would love it as much as we do!

PORK PATA HUMBA BISAYA
(Makes 4-6 servings)

Ingredients:

2 lbs pork hocks or pork belly
2 tablespoon cooking oil
1 onion, sliced
1 head of garlic, minced
¼ cup soya sauce
2 tablespoon vinegar
2 cups water
2 tablespoon brown sugar
2 pcs bay leaves
¼ cup banana blossoms
1-2 pcs star anise
2 teaspoons pepper corn
¼ cup Taosi (salted black beans)

Instructions:

(1) Heat cooking oil and fry pork hocks or pork belly on both sides.
(2) Remove the meat from the pan
(3) Using the same oil, saute ginger, garlic and onion.
(4) Add the meat
(5) Add the water, soy sauce, vinegar and sugar.
(6) Add the bay leaves, pepper corn and anise
(7) Boil for 30-40 minutes until the meat is tender
(8) You can add water as needed depending on the quality of the meat
(9) Add tausi and banana blossoms
(10) Continue boiling until the sauce is reduced
(11) Best served with steamed rice

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