INGREDIENTS
- 1kg pork knuckles, cleaned
- 3/4 cup vinegar
- 1/4 cup soy sauce
- 20 whole peppercorns
- 1 head garlic, cracked
- 1/2 cup brown sugar
- 1-1/2 cups water
- 2 small packs of native mushrooms or tenga ng daga
- 2 small packs of banana blossoms
- 1/2 teaspoon salt
- 1/4 cup canola oil
INSTRUCTIONS
- Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. Set it aside.
- On a separate bowl, prepare brown sugar for coating
- When pork knuckles are fully marinated, dip each piece in brown sugar and pan fry on medium heat until golden brown.
- Drain from oil and set aside.
- In the same pan, put all the meat back and pour in all the marinade plus the water.
- Bring to a boil then lower flame from medium to low. Simmer to tenderize the meat.
- After simmering for about 45 minutes, the sauce will noticeably start to thicken.
- Add salt and allow to simmer for another 10 to 15 minutes.
- In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes.
- Once softened, add to the simmering pot of meat.
- Cook until the meat is tender and the sauce is thick.
Credits to: panlasangpinoymeatrecipes.com/pork-pata-humba.htm
