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Pata Humba (Braised Pork Hocks)

Slow braised pork hocks in pineapple soy sauce with star anise, salted black beans, banana blossoms, and peanuts, finished with savory seasoning for a tender and glossy dish.

Difficulty Hard
Time 90 min
Servings 6
Ingredients 16
Steps 11
Pata Humba (Braised Pork Hocks)
Filipino Updated 8/19/2025

Ingredients

Measured from the catalog payload.

  • 4.5 lbs pork hock sliced into serving pieces
  • 3 tablespoons cooking oil
  • 2 pieces yellow onion minced
  • 8 cloves garlic minced
  • 2 tablespoons salted black bean
  • 4 pieces star anise
  • 3 pieces dried bay leaf
  • 2 teaspoons peppercorn
  • 1/2 cup soy sauce
  • 3 tablespoons vinegar
  • 3 cups pineapple juice
  • 1 cup water
  • 1/2 cup brown sugar
  • 1/4 cup dried banana blossom
  • 1/4 cup peanut
  • 5 grams maggi magic sarap

Instructions

11 cooking steps

  1. Boil the pork hocks for 10 minutes. Rinse thoroughly under cold water to remove impurities. Pat dry with paper towels.
  2. Heat the cooking oil in a wok. Fry the pork hocks for 2 minutes per side until golden brown. Remove from the wok and set aside.
  3. Using the remaining oil, sauté the garlic until it starts to brown and becomes fragrant, about 1-2 minutes.
  4. Add the onions. Continue sautéing until they soften and become translucent, about 3-4 minutes.
  5. Add the salted black beans. Mash them using your cooking spoon to release their flavor into the oil.
  6. Add the star anise, dried bay leaves, and whole peppercorns. Sauté for 30 seconds until fragrant and the spices bloom.
  7. Pour in the soy sauce, vinegar, pineapple juice, and water. Stir to combine all ingredients.
  8. Add the pork hocks back to the wok. Cover and simmer on low heat until the pork is completely tender and falls off the bone, about 1½ to 2 hours. Add water as needed to prevent burning.
  9. Add the brown sugar, banana blossoms (if using), and peanuts. Continue cooking for 10 minutes to allow the sauce to reduce slightly and flavors to meld.
  10. Season with Maggi Magic Sarap. Taste and adjust seasoning as needed.
  11. Transfer to a serving plate. Serve hot with steamed rice. Spoon the rich sauce over the rice for the best experience.

Catalog details

Useful for browsing and sync.

Main Course, Pork braised pork, filipino comfort food, pata humba, pork hocks Public recipe Revision 1

Recipe notes

  • Blanching the pork hocks first removes impurities and results in a cleaner-tasting dish.
  • Browning the pork before braising adds depth of flavor through caramelization.
  • The long, slow cooking process is essential for tender meat — don’t rush this step.
  • Taste the sauce before adding all the brown sugar, as pineapple juices vary in sweetness.
  • This dish tastes even better the next day as flavors continue to develop.
  • If sauce becomes too thick during cooking, add hot water gradually to reach desired consistency.