The husband is requesting for this when he saw it in the magazine yesterday.
I will oblige of course so will cook for him tomorrow. The recipe in the magazine seems pretty easy to follow. Here it is …
Lola Ramona’s Humba
1 kilo pork knuckles
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 banana blossoms
1/2 teaspoon salt
1/4 cup canola oil
Procedures:
1. Marinate pork knuckles in vinegar, soy sauce, peppercorns, and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan-fry on medium high heat until golden brown. Remove and put aside until all pieces are done.
2. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil and then simmer to tenderize 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.
3. In a separate bowl, soak the native mushrooms and banana blossoms in water for 5 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick.
Easy, right?