Pork hocks or pork shanks or what we call Pata in Filipino, are from the pig’s leg or foreleg between the knee and the ankle. This is a tough meat as it is a part of a “work” muscle, and it takes time to make it fork tender thru boiling or braising. Other popular pork hock dishes are Crispy Pata and Nilaga.
Here’s my recipe for Humba…
Ingredients
1 pc. Pata or Pork Hock about 1.5 kl. , chopped into serving pieces
2 cups water
1/4 cup vinegar
1/3 cup soy sauce
1/3 cup brown sugar (you may use muscovado if available)
2 pcs. Dried bay leaf
2 tsps. Whole peppercorn crushed
6 cloves garlic
Procedure
Wash pork thoroughly. Put pork in a pan, add the garlic, pepper, bayleaf, water and vinegar.
Bring to a boil without covering the pan. Remove scums as they appear.
Turn the pork pieces from time to time while simmering in very low heat. This takes about 30 to 45 minutes.
Add soysauce and sugar when pork becomes fork tender and continue to simmer until the sauce becomes very thick.
Serve with plain rice or man tao bread..
kelan ko to matitikman.. =)
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