In this recipe, pork hock is first fried till the meat turns brown. It is then simmered in soy sauce, oyster sauce, white vinegar, pineapple juice, lime juice, muscovado sugar and star anise. Tossed in tausi or fermented black beans, along with fried banana slices, banana blossoms and egg. The result is an endulgent, glistening, melt-in-your-mouth adobo style pork humba.
- Heat oil in a pan and fry banana and pork hock slices until brown. set aside.
- In a heavy-bottomed pan, heat oil and saute onion and garlic until fragrant. Add pork, water, soy sauce, oyster sauce, white vinegar, pineapple juice, star anise, peppercons, bay leaves, pork cubes, thyme powder and salted black beans. Stir.
- Cover and bring to a rolling boil then reduce to a simmer. Slow cook for about 1 hour or until the meat is tender and the sauce is reduced to half and rendering fat. Add water if necessary.
- Add sugar, banana blossoms and fried banana. Continue to simmer until most of the liquid has evaporated.
- Add boiled eggs and serve with rice.