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Boneless Crispy Pork Pata Humba with Tausi Dirty Rice and Condiments
Boneless Crispy Pork Pata Humba with Tausi Dirty Rice and Condiments – - Recipe

Boneless pork pata is slow braised in a rich soy based humba sauce with tausi and aromatics, then deep fried for a crisp exterior and tender interior. Served with Tausi dirty rice or fried pineapple pandesal and a trio of vibrant atchara, this dish delivers bold Filipino flavors, strong textural contrast, and premium plated appeal.

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Ingredients

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Braise the Boneless Pork Pata

Deep Fry the Braised Pata

  • Braised Pork Pata
  • Frying oil, as needed

Cook the Tausi Humba Sauce

  • Water 250.0 ml
  • Brown Sugar 30.0 g
  • Black Tausi, drained and rinsed 45.0 g
  • Dried shiitake mushrooms, rehydrated and chopped 15.0 g
  • Prepared Braising Liquid
  • Slurry, as needed to thicken

Prepare the Tausi Dirty Rice

Bake the Pineapple Cheese Pandesal

  • Bread Flour 50.0 g
  • Sugar 80.0 g
  • Salt 10.0 g
  • Yeast, instant 10.0 g
  • Milk, warm 250.0 ml
  • Unsalted Butter, softened 50.0 g
  • Egg 1.0 pc
  • Pineapple Tidbits, small dice, well drained 200.0 g
  • Cheddar Cheese, diced or grated 150.0 g

Prepare the Green Papaya Atchara

  • Green Papaya, julienned 1000.0 g
  • Carrots, julienned 100.0 g
  • Red Bell Pepper, sliced 50.0 g
  • Ginger, julienned 30.0 g
  • Pickling Liquid
  • Cane Vinegar 500.0 ml
  • Sugar 200.0 g
  • Salt 10.0 g
  • Whole Peppercorns 5.0 g
  • Bay Leaves 3.0 pc

Prepare the Kangkong Atchara

  • Kangkong Stems, cut into 2 inch lengths 500.0 g
  • Carrots, julienned 50.0 g
  • Red Onions, sliced 30.0 g
  • Pickling Liquid
  • Cane Vinegar 400.0 ml
  • Sugar 150.0 g
  • Salt 8.0 g
  • Whole Peppercorns 5.0 g
  • 2 Pcs Bay Leaves

Prepare the Atcharang Talong

  • Carrots, julienned 80.0 g
  • Red Bell Pepper, sliced 40.0 g
  • Garlic, sliced 20.0 g
  • Pickling Liquid
  • Cane Vinegar 500.0 ml
  • Sugar 200.0 g
  • Salt 10.0 g
  • Whole Peppercorns 5.0 g
  • 2 Pcs Bay Leaves

Slice and Plate the Dish

  • Prepared Whole Crispy Pata
  • Prepared Tausi Dirty Rice
  • Prepared Pineapple Cheese Pandesal
  • Prepared Green Papaya Atchara
  • Prepared Kangkong Atchara
  • Prepared Atcharang Talong
Created By:
No Chef Image

Pipo Aluning

 Senior Sous Chef

Boneless pork pata is slow braised in a rich soy based humba sauce with tausi and aromatics, then deep fried for a crisp exterior and tender interior. Served with Tausi dirty rice or fried pineapple pandesal and a trio of vibrant atchara, this dish delivers bold Filipino flavors, strong textural contrast, and premium plated appeal.

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Preparation

  1. Braise the Boneless Pork Pata

    • Dry roast garlic, bay leaf, cinnamon stick, onion leeks, star anise, and chili flakes in a pan until fragrant.
    • Place the prepared pork pata and roasted aromatics into a pressure cooker.
    • Add water, pineapple juice, Knorr Pork Broth, Knorr Oyster Sauce, Knorr Liquid Seasoning, and brown sugar.
    • Mix well, cover, and cook under high heat.
    • Once the cooker whistles, reduce heat to medium and continue cooking for 50 minutes to 1 hour until fork tender.
    • Allow pressure to release naturally.
    • Remove the cooked pata gently and place on a rack to cool.
    • Strain the braising liquid and discard aromatics. Reserve the liquid.
    • Chill the pata overnight in the chiller to fully firm up before frying.

  2. Deep Fry the Braised Pata

    • Heat deep frying oil to 170°C.
    • Fry the whole chilled braised pata until the skin and exterior are evenly crisp, about 3 to 5 minutes.
    • Drain well and rest briefly.
    • Slice only 2 to 3 pieces for presentation.
    • Keep the remaining pata whole for visual impact.

  3. Cook the Tausi Humba Sauce

    • Combine all ingredients except slurry in a sauce pot.
    • Bring to a boil and adjust seasoning.
    • Thicken lightly with slurry until sauce coats the spoon.
    • Keep warm for service.

  4. Prepare the Tausi Dirty Rice

    • Heat oil in a wok.
    • Sauté garlic, onion, tausi, sausage, and ground pork until aromatic and cooked.
    • Add rice and toss well.
    • Season with soy sauce, oyster sauce, white pepper, and sugar.
    • Cook until slightly crispy.
    • Finish with spring onions.

  5. Bake the Pineapple Cheese Pandesal

    • Mix flour, sugar, salt, and yeast.
    • Add milk, egg, and butter, then knead until elastic.
    • Fold in pineapple and cheese gently.
    • Proof until doubled.
    • Portion into 30–35 g pieces, shape, and roll in breadcrumbs.
    • Proof again until slightly puffy.
    • Bake at 170°C for 15 to 18 minutes until golden.

  6. Prepare the Green Papaya Atchara

    • Lightly salt the julienned green papaya. Allow to stand for 10 minutes to draw out excess moisture.
    • Squeeze gently, rinse under cold water, and drain thoroughly. Combine papaya with carrots, bell pepper, and ginger in a clean container.
    • Combine cane vinegar, sugar, salt, peppercorns, and bay leaves in a pot to create the pickling liquid. Bring to a boil while stirring until the sugar is fully dissolved.
    • Pour the hot pickling liquid over the vegetables. Allow to cool at room temperature.
    • Cover and refrigerate for at least 24 hours before use.

  7. Prepare the Kangkong Atchara

    • Blanch kangkong stems briefly in boiling water until just tender.
    • Transfer immediately to an ice bath to stop cooking. Drain thoroughly and combine with carrots and red onion.
    • Create the pickling liquid by combining cane vinegar, sugar, salt, peppercorns, and bay leaves in a pot. Bring to a boil until the sugar dissolves completely.
    • Pour the hot pickling liquid over the vegetables.
    • Cool completely at room temperature.
    • Refrigerate until chilled before service.

  8. Prepare the Atcharang Talong

    • Lightly salt the eggplant strips. Allow to stand for 10 minutes.
    • Rinse and squeeze gently to remove excess moisture. Combine eggplant with carrots, bell pepper, and garlic.
    • For the pickling liquid, combine cane vinegar, sugar, salt, peppercorns, and bay leaves in a pot.
    • Bring to a boil until the sugar dissolves.
    • Pour the hot pickling liquid over the vegetables.
    • Allow to cool completely.
    • Cover and refrigerate overnight before use.

  9. Slice and Plate the Dish

    • Place the mostly whole crispy pata at the center of the plate.
    • Slice only 2 to 3 portions from the pata.
    • Serve Tausi dirty rice on the side.
    • Serve pineapple cheese pandesal separately.
    • Arrange green papaya atchara, kangkong atchara, and atcharang talong in small side portions.
    • Serve humba tausi sauce on the side.
Created By:
No Chef Image

Pipo Aluning

 Senior Sous Chef
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