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"Give this Pork 'Humba' Recipe a Shout Out for this Frying Pop-Up as a Standout!"

  • Danny Peter Flores
  • Aug 9, 2021
  • 1 min read

Updated: Oct 4

Ingredients and Method:

-Take 6 lbs. of pork hocks and wash well with soaking in H2O.

-Drain.

-Take a medium sized stew pot that has been set aside for re-use and line liberally with oil and heat to searing temperature on HI setting.

-Put in the pork hocks, 1/2 cup of regular soy sauce, 5-6 crushed garlic cloves, a few bay leaves, 2 tablespoons of whole black peppercorns, 3 tablespoons of brown sugar (moscobado), 2 tsp of chilli powder, 1 tsp. of 5-star anise and finally 1 1/2 tablespoons of sesame seed oil.

-Fry with cover on until the hocks are golden brown and cooked through and through (about 20-25 mins).

-Then take the covered pot and keeping covered shake the contents around until they pop for 5 minutes then cool down over HI heat to sear the skin on the hocks. Note: hocks will shrink due to fat rendering.


Serving Suggestions:

-And serve on a platter with chopped parsley (can add scallions as well) and eat heartily with buttered vegetables and rice, Pinoy style. Add some mild fermented chilli sauce for a dip on the side as Asians do in practice.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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