Ingredients

Method

1. 1

   Begin by blanching the pork hocks. Place them in a large pot of boiling water.

2. 2

   Cover the pot and let the pork hocks boil for about 15 minutes to remove impurities.

3. 3

   After blanching, remove the pork hocks from the water and set them aside.

4. 4

   In a large, clean pan over medium heat, add cooking oil.

5. 5

   Sear the blanched pork hocks in the hot oil on all sides until they are lightly browned.

6. 6

   Remove the seared pork from the pan and set aside.

7. 7

   In the same pan, sauté the minced garlic until it becomes fragrant and golden brown.

8. 8

   Add the diced onion and cook until translucent.

9. 9

   Stir in the fermented black beans (tausi).

10. 10

    Add the star anise, dried bay leaves, and whole black peppercorns. Sauté for another minute until the spices are fragrant.

11. 11

    Pour in the soy sauce, vinegar, and pineapple juice, stirring to combine with the aromatics.

12. 12

    Return the seared pork hocks to the pan.

13. 13

    Add enough water to almost cover the meat.

14. 14

    Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 1 to 1.5 hours, or until the pork is tender.

15. 15

    Once the pork is tender, stir in the brown sugar until it dissolves.

16. 16

    Add the dried banana blossoms and skinned peanuts to the pot.

17. 17

    Season with one sachet of Maggi Magic Sarap.

18. 18

    Garnish with toasted sesame seeds. Stir everything together and let it simmer for a few more minutes for the flavors to meld.

19. 19

    The Humba is now ready. Serve hot over a bed of steamed white rice, spooning plenty of sauce over the top.