Go Back

Special Humba Recipe


  • 1 kg 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


  • Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate.
  • When pork knuckes are fully marinated, dip eachpiece in brown sugar and pan fry on medium high heat until golden brown.
  • Remove and put aside until all pieces are done.
  • In the same pan, put all the meat back and pour in all the marinade plus the water.
  • Bring to a boil then lower flame immediately to medim-low then to a simmer to tenderize the meat.
  • After simmering for about 45 minutes, the sauce will noticeably start to thicken.
  • Add salt and allow to simmer for another 10 to 15 minutes.
  • In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes.
  • Once softened, add to the simmering pot of meat.
  • Cook until the meat is tender and the sauce is thick.