Just a Tad Salty
My son is not a fan of pork. So, when I'm inclined to cook a pork dish, it better be delicious. One that he cannot say no to. This is one pork dish that is guaranteed to please his palate. Pork Humba. My daughter calls it "Adobo with pineapple."
This recipe makes this dish aromatic and overall more delectable with the addition of star anise and the use of cinnamon stick.
1 pork hock (about 2.5 to 3 pounds), sliced and parboiled
¼ cup soy sauce
2 Tablespoons vinegar
3.5 Tablespoons brown sugar, packed
¼ cup pineapple juice
2 cups water
1 medium onion, peeled and chopped
½ head garlic, peeled and minced
3 pieces star anise
1 cinnamon stick
¼ teaspoon whole black pepper corn
2 Bay leaves
¼ cup banana blossoms
1 cup pineapple chunks
Oil for sautéing
Parboil pork hocks. Set aside. Once cool, pat dry with paper towel. Set aside.
In a bowl, mix water, soy sauce, vinegar, brown sugar, and pineapple juice. Set aside.
Heat oil in a medium size pot pan on medium heat. Once oil is hot pan sear the parboiled pork hock, turning once on each side. Set aside.
Using the same pan, sauté garlic. Once aromatic, add the onions and cook until tender.
Pour the soy sauce mixture in the pot pan. Stir, making sure the sugar is dissolved.
Once a slow boil is achieved, put the pork hock back into the pot pan.
Add the star anise and cinnamon stick. Stir, and set heat to low-to-medium.
Add Bay leaves and whole pepper corn.
Let simmer until pork hock is cooked and tender (time for meat to cook and be fall-off-the-bone tender depends on the quality of the meat)
Once pork hock is cooked and tender, add banana blossoms and the pineapple chunks.
Continue to simmer for 5 minutes. Or until sauce has reduced.
Turn off heat.
Serve with steamed white rice.