Davao Special Humba

Photo Credits: instagram.com/pohb3ar


  • 1kg pork knuckles, cleaned
  • 3/4 cup vinegar
  • 1/4 cup soy sauce
  • 20 whole peppercorns
  • 1 head garlic, cracked
  • 1/2 cup brown sugar
  • 1-1/2 cups water
  • 2 small packs of native mushrooms or tenga ng daga
  • 2 small packs of banana blossoms
  • 1/2 teaspoon salt
  • 1/4 cup canola oil


  1. Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. Set it aside.
  2. On a separate bowl, prepare brown sugar for coating
  3. When pork knuckles are fully marinated, dip each piece in brown sugar and pan fry on medium heat until golden brown.
  4. Drain from oil and set aside.
  5. In the same pan, put all the meat back and pour in all the marinade plus the water.
  6. Bring to a boil then lower flame from medium to low. Simmer to tenderize the meat.
  7. After simmering for about 45 minutes, the sauce will noticeably start to thicken.
  8. Add salt and allow to simmer for another 10 to 15 minutes.
  9. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes.
  10. Once softened, add to the simmering pot of meat.
  11. Cook until the meat is tender and the sauce is thick.

Credits to: panlasangpinoymeatrecipes.com/pork-pata-humba.htm