HUMBANG BISAYA

Ingredients

• 5 kg Mrs. Garcia’s Pork Pata, cut into serving pieces
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 1/4 cup brown sugar
• 1 cup water or pork broth
• 1 head garlic, crushed
• 1 medium onion, sliced
• 2 pieces bay leaves
• 1 tsp whole black peppercorns
• 1/2 cup dried banana blossoms, soaked and drained
• 2 tbsp cooking oil
• 1/2 cup salted black beans (tausi), rinsed
• 1–2 pieces red chilies, optional
• Salt, to taste
• Green onions, for garnish

Instructions

• Heat oil in a large pot. Brown the pork pata on all sides. Remove and set aside.
• In the same pot, sauté garlic and onion until fragrant and softened.
• Return the pork to the pot. Add soy sauce, vinegar, brown sugar, bay leaves, and peppercorns. Bring to a boil without stirring for about 3–5 minutes to cook off the sharpness of the vinegar.
• Add water or pork broth. Cover and simmer over low heat for about 1–1½ hours, or until the pata is very tender. Add a little more water if necessary.
• Stir in the banana blossoms and tausi. Continue simmering for another 15–20 minutes so the flavors can meld and the sauce thickens.
• Taste and adjust with brown sugar, soy sauce, or salt as needed. Add chilies if you want a little heat.
• Simmer uncovered for a few more minutes until the sauce becomes glossy and coats the pork. Garnish with green onions.