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Mindanao Pork Pata Humba with Tausi Sauce and Condiments
Mindanao Pork Pata Humba with Tausi Sauce and Condiments – - Recipe

Heritage Mindanao pork pata humba is pressure braised in pineapple, soy, and toasted aromatics for deep sweet savory flavor. Served with a tausi shiitake sauce plus green chili atchara, pineapple chili salsa, and chili patis for bright, sweet spicy contrast and a premium Filipino centerpiece.

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Ingredients

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Toast the Aromatics for Humba

  • Garlic Cloves, peeled and bruised 80.0 g
  • Bayleaf 1.0 pc
  • Cinnamon Stick 1.0 pc
  • Leeks, white part, chopped 40.0 g
  • Ginger, peeled and bruised 20.0 g
  • Star Anise 3.0 pc
  • Chili Flakes 1.0 g

Pressure Cook the Pork Pata

Simmer the Tausi Shiitake Humba Sauce

  • Braising liquidReserved
  • Water 200.0 ml
  • Brown Sugar 30.0 g
  • Tausi (Drained) and rinsed 45.0 g
  • Dried shiitake mushrooms, soaked in hot water 15.0 g
  • Banana Blossoms 40.0 g
  • Cornstarch Slurry, as needed, to thicken the sauce

Pickle the Green Chili Atchara

  • Green Chili, pricked 120.0 g
  • Rock Salt 5.0 g
  • White vinegar 240.0 ml
  • White Sugar 120.0 g
  • Water 80.0 ml

Mix the Pineapple Chili Salsa

Blend the Chili Patis Dip

  • Patis 80.0 ml
  • Siling labuyo, chopped 3.0 g
  • White vinegar 50.0 ml
  • White Sugar 30.0 g
  • Carrots, grated 30.0 g
  • Water 30.0 ml

Portion and Serve the Humba

  • Pork Pata , Cooked
  • Prepared Tausi Shiitake Humba Sauce
  • Green Chili Atchara
  • Pineapple Chili Salsa
  • Chili Patis Dip
Created By:
No Chef Image

Brando Santos

 Senior Sous Chef

Heritage Mindanao pork pata humba is pressure braised in pineapple, soy, and toasted aromatics for deep sweet savory flavor. Served with a tausi shiitake sauce plus green chili atchara, pineapple chili salsa, and chili patis for bright, sweet spicy contrast and a premium Filipino centerpiece.

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Preparation

  1. Toast the Aromatics for Humba

    • Combine all aromatics in a dry pan.
    • Dry toast over medium heat until fragrant.
    • Transfer to a container and set aside.
    • TIP:- Keep the heat moderate so the garlic toasts without scorching, this keeps the braise clean and rounded.

  2. Pressure Cook the Pork Pata

    • Combine pork pata, water, pineapple juice, Knorr Pork Broth Base, Knorr Oyster Sauce, Knorr Liquid Seasoning, dark soy sauce, brown sugar, and toasted aromatics in a pressure cooker.
    • Pressure cook for 40 minutes, or until the pork is tender.
    • Remove the pork pata and set aside.
    • Strain the braising liquid and reserve for the sauce.
    • TIP:- Trim excess surface fat before cooking to keep the sauce balanced and reduce skimming later.

  3. Simmer the Tausi Shiitake Humba Sauce

    • Combine reserved braising liquid, water, brown sugar, tausi, soaked shiitake, and banana blossoms in a pot.
    • Simmer for 8 minutes to meld flavors.
    • Thicken gradually with cornstarch slurry until the sauce coats a spoon.
    • Keep warm for serving.
    • Add slurry little by little while whisking to avoid lumps and keep a glossy finish.

  4. Pickle the Green Chili Atchara

    • Rub green chili with rock salt and leave for 1 hour to draw out excess moisture.
    • Combine white vinegar, white sugar, and water in a pot and bring to a boil.
    • Place salted chilies into a clean bottle or container.
    • Pour the hot pickling liquid over the chilies.
    • Cool completely, then cover and chill.
    • TIP:- Pricking the chilies helps the pickling liquid infuse faster and gives a more even sweet sour bite.

  5. Mix the Pineapple Chili Salsa

    • Sauté diced pineapple with a small amount of brown sugar until lightly caramelized, then cool.
    • Combine cooled pineapple, red onions, siling labuyo, and Knorr Aromat in a bowl.
    • Mix well, cover, and chill.
    • TIP:- Cool the pineapple fully before mixing so the onions stay crisp and the salsa tastes fresh.

  6. Blend the Chili Patis Dip

    • Combine patis, siling labuyo, white vinegar, white sugar, grated carrots, and water in a bowl.
    • Mix until the sugar dissolves.
    • Cover and chill.
    • TIP:- Let the dip sit chilled for at least 30 minutes so the carrots soften slightly and the flavors round out.

  7. Portion and Serve the Humba

    • Portion the cooked pork pata into serving pieces.
    • Spoon the tausi shiitake sauce over or alongside the pork.
    • Serve with green chili atchara, pineapple chili salsa, and chili patis on the side.
    • TIP:- Serve sauce separately if holding on a buffet line, this helps keep the skin and meat texture more distinct.
Created By:
No Chef Image

Brando Santos

 Senior Sous Chef
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