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Classic Pork Pata Humba

A soft, rich and cozy Filipino stew packed with tender pork hock, savory black beans, and aromatic star anise.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Filipino
Keyword: Asian Recipes, Comfort Food, Filipino Food, Humba, pork, Pork Hock, Stew
Servings: 6 servings

Ingredients

  • 1 large Pork Pata Pork Hock, sliced into thick rounds
  • 1 large Onion roughly chopped
  • 3 pieces Star Anise
  • 1 Pork Bouillon Cube
  • Water enough to cover the pork
  • 3 tbsp Oyster Sauce
  • 2 tbsp Salted Black Beans Tausi, drained
  • 2 tbsp Brown Sugar adjust to taste
  • 1 cup Cabbage or Pechay leaves chopped
  • 1 cup Shiitake Mushrooms fresh or rehydrated
  • 1/4 cup Leeks or Scallions chopped for garnish
  • 2 tbsp Cooking Oil

Instructions

  • Heat cooking oil in a large deep pan or pot over medium-high heat. Add the pork pata slices and sear until all sides develop a deep brown crust.
  • Add the chopped onions, star anise, and pork bouillon cube to the pot.
  • Pour in enough water to completely submerge the meat. Bring the liquid to a rolling boil, then lower the heat to a simmer. Cover the pot and cook for 1 to 1.5 hours until the pork is fork-tender.
  • Once the pork is soft and the liquid has reduced and thickened slightly, stir in the oyster sauce, salted black beans, and brown sugar. Mix gently to coat the meat evenly.
  • Layer the cabbage and shiitake mushrooms into the pot. Cover and simmer for another 5 minutes until the vegetables are tender.
  • Turn off the heat. Top the dish with freshly chopped leeks and serve immediately with hot steamed rice.

Notes

Patience is the real secret ingredient here. Do not rush the simmering process. The pork hock needs time for the collagen to break down or the meat will be tough instead of delightfully soft. If you are using dried shiitake mushrooms, soak them in warm water for about 20 minutes before adding them to the pot, and you can even use a splash of that mushroom soaking liquid in the braise for extra flavor. If you find the sauce too thin at the end, just remove the lid and let it boil uncovered for a few minutes to reduce and thicken up.