'Humba Baboy Recipe with Tahure How to Cook Pork Humba Pata Humba Pork humba is a very easy to prepare dish but requires patience in marinating and cooking. The secret to cooking a real delicious humba that’s delectable to the taste is SLOW cooking for several hours depending on the amount of meat you and which part you are cooking. I find pork head and pork pata the best for this recipe. In this video, I will use pork pata. Please join me in cooking this mouth-watering pork humba. Ingredients: Pork Pata (I used 1.2 kg in this video) 1 cup water 1/2 cup soy sauce 1/3 cup tahure 1/3 cup sugar 3 tbsp cane vinegar Onion Garlic Bay leaf (laurel) Ground black pepper Whole corn pepper Salt to taste (optional) By the way, here’s the link on how I make my own tahure: https://www.youtube.com/watch?v=9UtdIUAE0No Direction for Cooking: 1. In a large pan or casserole, combine all the ingredients (except water and salt). Mix well to evenly distribute the flavor. Let it marinate for about an hour while tossing from time to time to ensure well distribution of the marinade. 2. After 1 hour, put in a stove under high heat. Cover and let it boil. Once boiling, adjust the heat to low and let it simmer between 12 to 15 minutes. 3. Then Add the water, let it cook slowly in a low to medium heat only for 1 to 1.5 hours depending on the amount of meat you used. Make sure that you turn the meat from time to time to avoid sticking at the bottom. 4. Taste and adjust if necessary. When the meat is tender and the pig skin is soft, you may remove it from heat. Tip 1: I’d like to cook mine a little bit longer, when the meat loosen up from the bone and the pata’s skin is really soft and tender. Tip 2: Humba taste better too when cooked in a clay under firewood. This is actually our traditional way of cooking this humba recipe in the province. Very easy to prepare, but just like I’ve said earlier, humba requires patience in cooking time, but it’s worth it in the end
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