Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

Braised Boneless Pork Trotter with Humba Glaze and Sides
Braised Boneless Pork Trotter with Humba Glaze and Sides – - Recipe

A boneless pork trotter stuffed with garlicky minced pork, steamed until set, then glazed in a rich humba style pineapple soy sauce. Served with crispy plantain shoestrings and a triple root crop mash, this dish delivers bold Filipino flavor, high impact plating, and make ahead friendly components for smooth kitchen flow.

...

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

−
+

Braise the Boneless Pork Trotters

Emulsify the Minced Pork Stuffing

Stuff and Steam the Pork Trotters

  • Cooked Pork Trotters from braising step 3.0 pc
  • Prepared Minced Pork Stuffing
  • Muslin Cloth, as needed
  • Butcher Twine, as needed

Simmer the Humba Pineapple Glaze

Glaze and Portion the Stuffed Trotter

  • Stuffed Steamed Pork Trotters
  • Prepared Humba Pineapple Glaze

Fry the Crispy Plantain Shoestrings

Whisk the Triple Root Crop Mash

Plate with Crispy Garnish and Sides

  • Sliced Glazed Stuffed Pork Trotter
  • Crispy Fried Plantain Shoestrings
  • Triple Root Crop Mash
  • Crispy Onions, as needed
  • Scallions, as needed
  • Garlic Flakes, as needed
Created By:
Kenneth Cacho

Kenneth Cacho

Country Executive Chef

A boneless pork trotter stuffed with garlicky minced pork, steamed until set, then glazed in a rich humba style pineapple soy sauce. Served with crispy plantain shoestrings and a triple root crop mash, this dish delivers bold Filipino flavor, high impact plating, and make ahead friendly components for smooth kitchen flow.

...

Preparation

  1. Braise the Boneless Pork Trotters

    • Combine knorr pork broth, knorr liquid seasoning, prepared demi glace, lemongrass, bay leaf, and peppercorns in a braising pot.
    • Add the deboned pork trotters and coat well.
    • Cover the pan tightly with foil.
    • Bake at low heat until very tender, about 3 hours. A gentle oven around 150 C is recommended for braising.
    • Cool completely, then keep chilled until ready to stuff.
    • TIP:- Cool the trotters fully before stuffing so the skin firms up and is easier to pack and tie without tearing.

  2. Emulsify the Minced Pork Stuffing

    • Keep the ground pork very cold before processing.
    • In a food processor, emulsify ground pork, eggs, minced garlic, onions, knorr liquid seasoning, knorr chicken powder, and black pepper until sticky and smooth.
    • Transfer to a bowl.
    • Fold in cilantro and garlic chives evenly.
    • TIP:- If the mixture starts warming up, chill the bowl and blade briefly. A cold farce binds better and steams into a cleaner slice.

  3. Stuff and Steam the Pork Trotters

    • Fill each cooled deboned trotter with the minced pork stuffing, packing firmly to avoid air pockets.
    • Wrap each trotter tightly in muslin cloth.
    • Tie securely with butcher twine to hold shape.
    • Steam for 1 hour until the stuffing is fully set.
    • Cool completely, then unwrap carefully.
    • TIP:- Pack firmly but do not overstuff. A tight, even fill prevents gaps and keeps portions consistent when sliced.

  4. Simmer the Humba Pineapple Glaze

    • Heat vegetable oil in a pan. Sauté garlic, ginger, and onions until soft and lightly caramelized.
    • Add black beans, brown sugar, water, light soy, dark soy, knorr oyster sauce, and knorr liquid seasoning.
    • Bring to a boil, then add bayleaves, star anise, knorr pork broth, and knorr chicken powder.
    • Simmer for 15 minutes.
    • Stir in crushed pineapple and cook until syrupy.
    • Finish with sesame oil.
    • TIP:- Cook the sauce until it coats a spoon. A syrupy glaze clings better to the trotter and looks more glossy on the plate.

  5. Glaze and Portion the Stuffed Trotter

    • Add the cooked stuffed trotters to the humba glaze.
    • Glaze over low heat for about 15 minutes, turning gently to coat evenly.
    • Rest briefly, then slice into thick portions.
    • Spoon extra glaze over the sliced trotter for service.
    • TIP:- Glaze gently on low heat to keep the stuffing tender and prevent the sauce from tightening too fast.

  6. Fry the Crispy Plantain Shoestrings

    • Make the dry crumb by combining spring onions, chili flakes, sesame seeds, and the dry knorr crispy breading mix.
    • Make the wet batter by whisking knorr crispy breading mix with water, using a 1 to 2 ratio.
    • Coat plantain strips in the wet batter until covered.
    • Drain briefly, then toss in the dry crumb to coat well.
    • Fry until crisp and golden, then drain.
    • TIP:- Fry in small batches so the oil stays hot. This keeps the plantain crunchy and prevents sogginess.

  7. Whisk the Triple Root Crop Mash

    • Heat milk with knorr aromat until hot, then whisk in knorr potato flakes until smooth.
    • Stir in butter and cooking cream until fully incorporated.
    • Divide the mash into three pots or bowls.
    • Fold sweet potato into the first portion, ube into the second, and taro into the third.
    • Keep warm for plating.
    • TIP:- Sieved root crops give a smoother mash and a cleaner, more refined finish on the plate.

  8. Plate with Crispy Garnish and Sides

    • Spoon the root crop mash onto the plate.
    • Arrange sliced stuffed pork trotter on top or alongside.
    • Add crispy plantain shoestrings for crunch.
    • Drizzle additional humba glaze as needed.
    • Finish with crispy onions, scallions, and garlic flakes.
    • TIP:- Keep crunchy elements separate until the last moment so they stay crisp and hold texture on the plate.
Created By:
Kenneth Cacho

Kenneth Cacho

Country Executive Chef
Home
Home
Products
Products
Food Trends
Trends
Cart
Cart
Menu
Menu