Humba Recipes

Humba is a popular Filipino dish that's similar to adobo but with a sweeter and richer flavor profile. It is traditionally made with pork belly or hock, simmered in a sweet and savory sauce until the meat becomes tender and flavorful. Humba is known for its deep, caramelized sauce and tender pieces of pork. Humba is a delightful Filipino dish that combines the sweetness of brown sugar with the savory flavors of soy sauce and vinegar. The result is a rich and flavorful sauce that complements the tender pork belly or hock. It's a comforting and satisfying dish that's enjoyed in Filipino households and during special occasions.

Humba makes use of the warm, delicate feel of braised pig and is sometimes compared to another Filipino fan favorite, adobo. However, this meal is famous for its sweeter version of braised pig, as opposed to the sour, savory adobo.

This meal originated in the Visayas area and then evolved into a dish with less sweet components. But if you want to try the Bisaya version, which uses clear soft drinks instead of pineapple juice, I've got you covered. This version has some very excellent regional characteristics and makes the most of the sweet and salty combination for a delectable pig stew.

Begin by preheating your pan or work. Then begin searing 4 pounds of cubed pork belly until it has browned and enough oil has been removed from the fat. Then take the meat and set it aside while we begin sautéing the remaining ingredients.

In your wok or skillet, heat around 3 tablespoons of oil. Then, start sautéing 6 crushed and chopped garlic cloves, as well as 1 chopped onion. Do this until the onion has softened, then add the previously cooked pork to the wok or pan.

Pour in 12 cup soy sauce to get your fill of rich, flavorful taste. Sauté for 1 minute more, then add 3 tablespoons white vinegar to the mix. Continue the sautéing operation until the liquid has evaporated.

Add some sweetness to your Humba:

Following that, we'll add a bit of sweetness with your three glasses of clear soft drink of choice. Then, cover the wok or pan and allow it to boil. After that, add your 12 teaspoon of crushed peppercorn to the mixture and reduce the heat to low. Allow this to boil for another 35 minutes to allow the flavors to penetrate the meat.

Then, in the wok or skillet, combine 2 ounces of banana blossoms and 2 tablespoons of salted black beans. Cover again and continue to simmer your ingredients until the meat is cooked. Feel free to add additional water if the wok or pan starts to dry out.

Add 2 tablespoons brown sugar and whisk everything together. Cook for 1 minute more after that. Then, place all of your ingredients on a serving dish or bowl. This goes well with heated rice. You might also pour the stew that comes with our delectable braised pork meal over this side dish.

Here's a basic recipe for preparing Humba:

Ingredients:

- 1 pound (450g) pork belly, cut into serving-sized pieces

- 1/4 cup soy sauce

- 1/4 cup vinegar (white or cane vinegar)

- 1/4 cup brown sugar

- 1/4 cup dried banana blossoms (soaked in water to rehydrate)

- 2-3 cloves garlic, minced

- 1 onion, chopped

- 1-2 bay leaves

- 1-2 star anise pods

- 1/2 teaspoon black peppercorns

- Salt and pepper to taste

- Cooking oil

- Hard-boiled eggs (optional)

Instructions:

1. Sauté the Pork:

   - In a big, heavy-bottomed pot or Dutch oven, heat some cooking oil over medium-high heat.

   - Sauté the pork slices until they begin to brown and release some fat.

2. Add the Aromatics:

   - To the saucepan, add the minced garlic and diced onion. Continue to cook for a few minutes, or until the onion is transparent.

3. Create the Sauce:

   - Combine the soy sauce, vinegar, and brown sugar in a mixing bowl.

   - To mix the ingredients, whisk them together thoroughly.

4. Simmer the Pork:

   - To the saucepan, add the dried banana flowers, bay leaves, star anise, and black peppercorns.

   - Bring the mixture to a low boil.

5. Cook Until Tender:

   - Cover the saucepan and cook the pork for 1.5 to 2 hours on low to medium heat, or until the meat is cooked and the sauce has thickened. If it becomes too dry during cooking, you may need to add water.

6. Adjust Seasoning:

   - Taste the sauce and season with salt and pepper as desired.

7. Add Hard-Boiled Eggs (Optional):

   - Hard-boiled eggs can be added to the stew during the last 15-20 minutes of simmering if desired. They will absorb the sauce's tastes.

8. Serve:

   - Remove the saucepan from the heat when the pork is cooked and the sauce is thick and delicious.

9. Serve the Humba:

   - Humba should be served hot with steamed rice. Enjoy!