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PORK PATA HUMBA BISAYA is a famous comfort food which is originated from the Southern part of the Philippines. It is almost similar in taste with Adobo, but some dried herbs and spices are added to make it distinct from it. As usual, this is one of those recipe in the blog that you can cook in the slow cooker. So check this out!


Course Main
Keyword humba recipe, pork pata, slow cooked humba
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 95kcal
Author shobee dayrit


  • slow cooker


  • 1 1/2 LBS PORK HOCKS OR PORK BELLY you can use chicken too
  • 2 tablespoons cooking oil
  • 1/4 cup red onion chopped
  • 3 cloves garlic minced
  • 1/4 cup dark soy sauce
  • 1/8 cup white vinegar
  • 2 cups water
  • 2 tablespoons brown sugar
  • 2 pieces bay leaves
  • 1/4 cup dried lilly flower or dried banana blossoms
  • 1/4 cup Taosi salted black beans


  • Wash pork hocks and pat dry with paper towel.
  • In a medium size pan, heat cooking oil and brown pork hock in both sides. This takes about 15 minutes on both sides.
  • Remove meat from the pan and saute' garlic and onion using the same pan.
  • Add the water, soy sauce, vinegar and sugar and let boil.
  • When boiling, add the pork hocks and cover pan. Cook the meat until tender. Add the bay leaves, lilly flower and salted black beans. Cover and cook on low heat until meat is tender.