Davao Humba

SARSAYA® Oyster Sauce


  • 1 kilo (1000g) Pork, pata
  • 3/4 cup (150ml) Vinegar
  • 2 packs (60g) SARSAYA® Oyster Sauce
  • 2 Tbsps. (30ml) Soy sauce
  • 1 tsp. (2g) Peppercorns
  • 2 Tbsps. (20g) Garlic, minced
  • 1/4 cup (50g) Brown sugar
  • 1 1/2 Tbsps. (20ml) Cooking oil
  • 1 1/2 cup (750ml) Water
  • 1/4 pack (30g) Tengang daga, soaked
  • 1 pack (30g) Banana blossoms, soaked


  1. MARINATE. In a large bowl, marinate pork pata in vinegar, SARSAYA®, soy sauce, peppercorns, garlic and brown sugar for at least 45 mins.
  2. SOAK. On a separate bowl, soak tengang daga and banana blossoms in water for 15 minutes.
  3. SEAR. Heat cooking oil onto a pan then sear pork pata until slightly brown. Add marinade and water.
  4. SIMMER. Use medium-low heat to simmer until meat becomes tender. Add tengang daga and banana blossoms onto the pan. Simmer for 5 minutes.
  5. SERVE. Once meat is tender and sauce is thick, transfer onto a serving plate and serve!

Cooking Tips

You may use whole pata or pork knuckles in this recipe. If lesser fat is preferred, leaner parts of pork can be eaten as well.

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ajinomoto cooking_time  Cooking Time: 60 minutes ajinomoto prep_time  Preparation: 60 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. pata with 3 Tbsps. sauce (360 grams)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Pork pata is a good source of Protein but remember to consume fatty meat parts in moderation to prevent heart disease.


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