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Pork Humba Filipino Recipe
Beyond our shores, other Asian cuisines also have their version of this dish. The most similar is the Chinese Hong-ba. Some also claim the Pork Humba’s resemblance to Adobo, our national dish, especially in the appearance. Although it is also stewed in vinegar and soy sauce, the similarity stops there because Adobo is more on the salty side while Pork Humba is on the sweet side. The addition of brown sugar, tausi (salted black beans), and banana blossoms also makes the Pork Humba distinct from Adobo. Other variations also combines pineapple juice, mushrooms, rice wine, potatoes and hard boiled eggs in their recipes.
The three most common parts of the pig that is usually used in this yummy dish are the pork belly, pork ham and pork hocks. It is traditionally slow braised and slowly simmered in a mixture of tausi, brown sugar, vinegar, onions, garlic, oregano and peppercorns.
Whichever way it is prepared and with what ingredients added onto it, the Pork Humba is truly a sumptuous and pleasing feast for one’s palate, and proudly Filipino made. Enjoy this Pork Humba Filipino Recipe!
Preparation Time: 1 hour
Cooking Time: 1 1/2 hrs
Yield: 6 servings
1 kilo pork belly
1 onion, diced
8 cloves garlic, minced
2 tbsp soy sauce
20 whole peppercorns
2 pcs dried bay leaves
1 cup pineapple juice
4 tbsp vinegar
3 tbsp salted black beans
1 cup dried banana blossoms
6 tbsp brown sugar
4-5 cups meat broth or water
1. Cut the meat into desired sizes without removing the fat.
2. Marinate the meat for about an hour in garlic, onion, vinegar, soy sauce and peppercorns. Separate the meat from the marinade.
3. Cook the pork belly in a large pot until it browns on both sides. The oil that the meat will render will add flavor to the dish. Set aside.
4. In the same pan, pour the marinade, meat broth or water, bay leaves and pineapple juice. Bring to a boil. Put the meat, black beans and brown sugar. Let it simmer for about 20 minutes or until the pork is tender. If you want it more saucy, you can add more liquid.
5. Add the banana blossoms and let it simmer for 5 minutes or until the sauce thickens. If you prefer, you can add hard boiled eggs.
6. Serve in a large dish. Serve hot.
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