Serves 8 to 12
Pata humba ( Braised Pig’s Feet Or Trotters):
3 tablespoons minced garlic
3/4 teaspoon ground black pepper
1/4 cup soy sauce
3/4 cup white vinegar
2 tablespoons tausi (salted black beans)
2 teaspoons tajure (fermented soybean paste)
3/4 cup brown sugar
2 bay leaves
2 pieces star anise
1/2 cup peanuts, skin-on
6 pieces pig’s feet (ask butcher to cut into 2-inch pieces and
discard kukô or hooves) enough water to cover pork
500 grams bihon(thin rice noodles), pre-soaked in water for 30
minutes then drained
4 cups pata humba sauce
2 cups water, or more if necessary
1 cup or more loose humba skin and meat, diced
100 grams Chinese cabbage or native pechay, washed and sliced
into 1/2-inch strips
Chives or spring onions,finely chopped,
1. To make the pata
humba, in a large bowl, combine garlic, ground black pepper, soy sauce,
vinegar, salted black beans, soybean paste, sugar, bay leaves, star anise and
peanuts. Mix well until the sugar dissolves. Place the pig’s feet into the
mixture and marinate for at least an hour.
2. Place pork with
the marinade in a pressure cooker. Add enough water to cover pork pieces.
Secure lid and bring to a boil. Reduce heat to a bare simmer and cook for 1
hour. Keep patahumbawarm until needed.
3. For the pancit,
place the pre-soaked rice noodles in a wok and pour in the patahumbasauce. Add
water. Turn on heat until boiling point, and then lower to a simmer, turning
noodles to make sure every strand is soaked in the liquid.
4. Add the diced
humbameat and Chinese cabbage. Mix thoroughly.
5. To serve,
transfer to a deep dish. Top with pata humba and sprinkle with chopped chives
or spring onions.