Humba

Marinate pork knuckles in a mixture of vinegar, soy sauce, peppercorns, and garlic for 1 hour.

Place the brown sugar on a plate. Coat each pork piece with brown sugar then pan-fry in oil over medium heat until golden brown. Set aside.

 In the same pan used for frying, put back all the meat and pour in the marinade and the water. Bring to a boil then lower heat and simmer until meat is tender. After 45 minutes of simmering, the sauce will start to thicken. Add salt and simmer for another 10 minutes.

In separate bowls, soak mushrooms and banana blossoms in water for 15 minutes. Once softened add to the cooking pot. Continue cooking until meat is very tender and sauce is thick.

Other cooks prefer using saba bananas instead of banana blossoms. You can add it whenpata is almost done and let it cook until tender.