Pork Pata Humba or braised ham hock with salted black beans is a version of pork humba wherein pork pata is braised in pineapple juice and soy sauce until it becomes tender. Salted black beans (also known as tausi) and dried banana blossoms are added during the cooking process. This is a delightful dish that can be prepared for lunch or dinner and shared with the entire family.
It is important to be familiar with the characteristics of your ingredient before starting to cook. The pata is a good example of a pork cut that needs to be cooked longer to be tender.
- ½ kilo pork belly, cut in serving pieces
- 1 tablespoon garlic, crushed
- 1 small onion; chopped
- ⅓ cup vinegar
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 bay leaves
- 1 cup rice water
- ¼ tablespoon ground black pepper
- (or whole peppercorn)
- 2 tablespoons salted black beans (tausi)
- ½ cup dried banana blossoms
- Cooking oil
- Marinate pork in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
- Sauté garlic and onion.
- Add pork from the marinade.
- Stir fry for few minutes until pork starts to render its oily fat.
- Add rice water and marinade. Bring to a boil and then lower heat to medium fire.
- Stew until most of the liquid has evaporated. Add brown sugar stirring once in a while. Simmer until an oily sauce consistency is achieved.
- Balance seasoning with soy sauce, vinegar, or sugar according to your taste. Serve hot!