Humba Tainga at Tokwa (Braised Pork Ears with Tofu)
HumbaTokwa at Tainga is a savory-sweet Filipino braised dish made with tender porkears, crispy tofu, and rich, flavorful sauce—perfectly paired with rice for acomforting meal.
Ingredients
Boil pork ears
- 1 lb pork ears tainga, cleaned and sliced
- ½ tbsp whole peppercorns
- 3 –4 cups water
- 2 pcs dried bay leaves
- 1 tsp salt
The Braise
- 2 tbsp cooking oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 2 pcs star anise
- 1 tsp ground black pepper
- Boiled pork ears
- Fried tofu tokwa, cubed
- 3 tbsp soy sauce
- 1½ tbsp hoisin sauce
- 2 tbsp vinegar
- 1 tbsp cooking wine
- 3 tbsp brown sugar
- 1 cup water
- 1 tbsp chili sauce optional or to taste
- ¼ cup dried banana blossoms rinsed and soaked
- 1 tsp sesame oil
- ½ tsp ground black pepper extra for finishing
- Slurry: 1 tbsp cornstarch + 1 tbsp water
Vegetables
- Bokchoy stems chopped
- Bokchoy leaves separated
Instructions
Boil pork ears
- In a pot, combine pork ears, peppercorns, bay leaves, salt, and water.
- Bring to a boil, then reduce heat and simmer until the pork ears are tender (about 45–60 minutes).
- Drain and set aside.
SautéAromatics:
- In a separate pan or wok, heat 2 tbsp cooking oil over medium heat.
- Sauté garlic and onion until fragrant.
- Add star anise and 1 tsp ground black pepper.
. Add Meats and Sauces:
- Add the boiled pork ears and fried tofu. Toss to combine.
- Pour in the soy sauce, hoisin sauce, vinegar, cooking wine, and brown sugar.
- Stir well, then add 1 cup of water.
Simmer and thicken
- Add the banana blossoms and chili sauce.
- Let simmer for about 10–15 minutes until flavors meld.
- Stir in the cornstarch slurry to thicken the sauce.
- Drizzle with sesame oil and sprinkle ½ tsp black pepper.
Add vegetables
- Add bokchoy stems first, cook for 2 minutes.
- Then add bokchoy leaves, cover, and simmer for 1 more minute. Turn off heat.
Video
Notes
Serve hot over steamed rice with plenty of sauce. Enjoy the perfect mix of soft pork, crispy tofu, and bold umami flavors!