Pata Humba (Braised Pork Hocks)

Method12 steps

1. 1

   Step 1: Peel and mince the onions and garlic (8), and rinse and drain the salted black beans (2 tbsp); hold these separately for the wok. Put the pork hock pieces in a separate pot and add enough water to cover. Bring to a boil, then boil for 10 minutes. Lift out the parboiled hocks and discard the blanching water. Rinse the parboiled pieces gently with fresh cold water to remove loose scum, drain thoroughly and pat dry. Keep the work area clean and avoid splashing.

   Boil pork hocks · 10 minUses 4.5 lb raw bone-in pork hocks, sliced into serving pieces · 2 yellow onions, peeled and minced in step 1 · 8 garlic cloves, peeled and minced in step 1 · 2 tbsp salted black beans, rinsed and drained in step 1 · Water to cover the pork for blanching, plus fresh cold water for rinsing the parboiled pork and salted beans, as needed

2. 2

   Step 2: Heat all the cooking oil (3 tbsp) in a large wok or heavy-bottomed pot. Lay the dried parboiled hocks in a single layer and fry the first side for about 2 minutes until lightly golden. If the pot cannot hold all the pieces, work in batches using the same oil and repeat both browning sides for each batch.

   Brown the first pork side · 2 minUses Drained, dried hock pieces for the current browning batch from step 1 · 3 tbsp cooking oil

3. 3

   Step 3: Turn the hocks and fry their second side for about 2 minutes until lightly golden. Lift onto a plate. Repeat both sides for any remaining pieces, then hold all browned hocks and leave the used cooking oil in the wok.

   Brown the second pork side · 2 minUses The hocks currently frying and their used wok oil · Any pieces held for later browning batches

4. 4

   Step 4: Add all the prepared minced garlic to the retained wok oil. Sauté for 1–2 minutes, watching from 1 minute, until fragrant and starting to turn light brown.

   Lightly brown garlic · 1 minUses The used cooking oil left after browning, with browned hocks held separately · All eight prepared garlic cloves from step 1

5. 5

   Step 5: Add all the prepared onions to the garlic pan. Sauté for 3–4 minutes, checking from 3 minutes, until softened and translucent.

   Soften onions · 3 minUses All lightly browned garlic and wok oil · Both prepared minced onions from step 1

6. 6

   Step 6: Stir all the rinsed, drained salted black beans into the aromatic base. Mash them with the cooking spoon so their flavour blends into the oil.

   Uses All cooked aromatics and their used oil · All prepared two tablespoons of beans from step 1

7. 7

   Step 7: Stir in all the star anise (4), dried bay leaves (3) and whole peppercorns (2 tsp). Cook for about 30 seconds until fragrant.

   Bloom the whole spices · 1 minUses The complete bean-aromatic pan · 4 whole star anise · 3 dried bay leaves · 2 tsp whole peppercorns

8. 8

   Step 8: Pour all the soy sauce (½ cup), vinegar (3 tbsp), pineapple juice (3 cups) and the measured cup of braising water (1 cup) into the spiced base. Stir together.

   Uses The complete fragrant wok base · ½ cup soy sauce · 3 tbsp vinegar · 3 cups pineapple juice · 1 cup water for the braising sauce

9. 9

   Step 9: Return all the browned hocks to the sauce and bring to a gentle boil. Lower the heat, cover and simmer gently for 1½–2 hours, checking from 1½ hours, until the meat is completely tender, separates easily from the bone and the skin is soft. Add a little additional hot water only if needed to keep the pork partly submerged and prevent burning. Continue gently beyond the guide if the hocks are not yet tender.

   Braise pork hocks until tender · 90 minUses All assembled sauce · All browned hocks held after the repeated browning procedure · A little additional hot water only as needed to keep the braise from drying out

10. 10

    Step 10: Stir in the brown sugar (½ cup), peanuts (¼ cup) and the dried banana blossoms if using. Simmer uncovered for about 10 minutes, stirring and watching the sauce, until it has reduced slightly and coats the hocks. Add a little of the separate extra hot water if it becomes too thick.

    Reduce and glaze the humba · 10 minUses The complete tender pork and sauce · ½ cup brown sugar · Optional quarter cup dried banana blossoms · ¼ cup peanuts · A little additional hot water only as needed to keep the braise from drying out

11. 11

    Step 11: Stir all the measured Maggi Magic Sarap seasoning (5 g) into the hot humba. Taste the sauce. Remove the star anise and bay leaves before serving, and take out whole peppercorns where practical.

    Uses All glazed humba · 5 g Maggi Magic Sarap seasoning

12. 12

    Step 12: Transfer the hot hocks and sauce to a serving dish and share between six portions. Serve with ready steamed rice if wanted, spooning some sauce over it.

    Uses All finished hocks and sauce · Ready steamed rice to serve, as desired