Pata Humba (Braised Pork Hocks)

Ingredients for Pata Humba (Braised Pork Hocks)

• 4 1/2 pounds pork hocks, cut into serving pieces
• 3 tablespoons cooking oil
• 2 yellow onions, minced
• 8 cloves garlic, minced
• 2 tablespoons salted black beans, rinsed
• 4 star anise
• 3 dried bay leaves
• 2 teaspoons whole peppercorns
• 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 blossoms, optional
• 1/4 cup peanuts
• 5 grams Maggi Magic Sarap

How to cook Pata Humba (Braised Pork Hocks)

1. 1.Boil pork hocks for 10 minutes, rinse under cold water, and pat dry.
2. 2.Heat oil in a wok over medium-high heat; fry pork for 2 minutes per side until golden, then remove.
3. 3.Sauté garlic until lightly browned, add onions until soft, then mash in black beans and cook spices for 30 seconds.
4. 4.Add soy sauce, vinegar, pineapple juice, and water; return pork, cover, and simmer on low 1 1/2–2 hours until falling from the bone.
5. 5.Stir in brown sugar, banana blossoms if using, and peanuts; cook 10 minutes until the sauce lightly reduces.
6. 6.Season with Maggi Magic Sarap and serve hot with steamed rice and sauce.