Pata Humba

It’s a savory pork dish cooked with Mama Sita’s Barbecue Marinade, Mama Sita’s Oyster Sauce, boiled eggs, and saba bananas.

Tip: You’ll find much more meat on hind legs rather than the front legs.

Cooking Time: 1:05 hr(s)

Serves: 2-4

Main Ingredients: Pork

Cooking Style: Stewed

Collection: All-time favorites, Oyster Sauce, Salo-salo

Difficulty: Intermediate


  1. Fry saba bananas in cooking oil. Set aside.
  2. In a saucepan, marinate pata in Mama Sita’s Barbecue Marinade and calamansi juice for two hours, turning occasionally.
  3. Add water, oregano leaves, bay leaves, garlic and star anise.
  4. Boil and simmer until tender.
  5. Add brown sugar, dissolved cornstarch and Mama Sita’s Oyster Sauce. Stir and simmer until sauce thickens.
  6. Garnish with fried saba bananas and hard cooked eggs. Serve hot.





½ cup

125 ml

Mama Sita’s Barbecue Marinade

1 tsp

5 ml

Mama Sita’s Oyster Sauce

6 cups

1 kg

Pata ng baboy (pork leg), hind part

3 tbsp

45 ml

Calamansi (or lemon juice)

6 cups

1.5 L


2 pcs

1 g

Oregano leaves

2 pcs

1 g

Laurel (bay leaf)

1 tbsp

6 g

Garlic, crushed

1 pc

2 g

Star anise

1 tsp

5 g

Brown sugar

1 tbsp

7 g

Cornstarch, dissolved in ¼ cup (60 ml) water

4 pcs

200 g

Saba, sliced diagonally about ¼ inch thick

¼ cup

60 ml


3 pcs

180 g

Egg, hard cooked, shelled and halved

See Also:

All-time favorites, Oyster Sauce, Salo-salo
Cooking Style: Stewed