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How to cook PORK HUMBA:

Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian, Filipino
Servings 6

Ingredients
  

  • 1/2 kg Pork Hock
  • 600 ml water
  • 1 tsp Salt
  • 1 teaspoon Whole Peppercorns
  • 2 pieces Bay Leaves
  • 4 cloves Garlic minced
  • 1 piece onion diced large
  • 1/2 cup soy sauce
  • 1 cup pineapple juice
  • 50 grams banana blossoms - optional dried
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar

Instructions
 

  • Boil pork hock in water with salt, peppercorns, and bay leaves in moderate heat until tender and set aside.
    1/2 kg Pork Hock, 600 ml water, 1 tsp Salt, 2 pieces Bay Leaves, 1 teaspoon Whole Peppercorns
  • Sautè onions and minced garlic and cook until the onions are soft and translucent.
    4 cloves Garlic, 1 piece onion
  • Add soy sauce, banana blossom and pour in pineapple juice and let it boil.
    1/2 cup soy sauce, 50 grams banana blossoms - optional, 1 cup pineapple juice
  • Add pork hock, pork stock and vinegar and wait for the mixture to re-boil and simmer for 3 minutes.
    2 tablespoons vinegar
  • Add brown sugar and simmer for 5 minutes.
    2 tablespoons brown sugar
  • Transfer into a serving plate and serve.

Notes

Store in a sealed container in the fridge and consume within 2 days.
Reheat in a covered pan in moderate heat and boil for 2 mins before serving.
Microwave reheating instruction: Reheat in a microwave safe dish for 3 mins in full power.
Make sure food is pipping hot before serving.