Humba is very popular which was originated from the Southern part of the Philippines and it’s pretty similar to Pork Adobo. Humba is a dish of tender braised pork belly in pineapple juice and soy sauce, then studded with salted black beans and an assortment of spices.
Humba was so juicy, 100% fall-off-the-bone tender, and just completely saturated with rich, sweet and savory flavor. Historians believe its origins trace back to hong ba (also Hong-Shao-Rou or Red Braised Pork Belly). It is believed that it was introduced by Chinese traders brought the dish to Visayas, which Filipino cooks then adapted to their own ingredients and tastes.
Ask any Bisaya for his top favorite food and most often they will prepare during any gathering, humba will be one of the things they will mention. In fact, this is one of my favorite dish and will recommend this dish to anyone who wishes to have a taste of authentic Bisaya comfort food.
This recipe takes approximately more than an hour to cook but I guarantee it’s going to be worth the wait. This is a very soft, melt-in-your mouth humba. Steamed rice is the perfect canvas for its sweet and savory meat and sauce. So get your rice ready and make sure you have lots of it!
What makes Humba different from Adobo
Humba or sometimes homba is usually likened to the Adobo. They are both cooked with soy sauce and vinegar. Humba, however, has a mildly sweet take from the addition of brown sugar.
Humba has Chinese ingredients. Humba has key ingredients not commonly found in native Filipino cuisine, namely fermented black beans (tausi) and banana blossoms. Some variations may also include star anise and cinnamon.
Another difference is the way they are cooked. Unlike Adobo, that you just put together and simmer until sauce thickens, Humba is cooked using the braising technique. The fat will melt slowly, and the meat becomes golden brown and crispy. This results in a less greasy humba later on.
What is the best part of pork for Humba
Pork belly is the best and most commonly used, it has the perfect balance of fat and meat but other cuts, such as shoulder, leg, or hocks (pata ng baboy) will work, too but it’s tougher than the pork belly thus require a longer cooking time.
Substituting with leaner parts of the pork might be unwise. Humba wouldn’t ” humba” without the gelatinous pork fat. Agree?
Storing leftovers
- Store in a covered container and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat for about 7 to 10 minutes to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed.
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Pork Humba ( Humbang Bisaya)
Description
fall-off-the-bone tender, and just completely saturated with rich, sweet and savory flavor
Ingredients
Instructions
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Heat oil in a wok over medium high heat. Pan fried pork belly until fat is rendered and meat turns brown. Drizzle vinegar to remove the odor. continue frying until enough oil extracted from the fat and meat absorbed the vinegar. Take the pork out from the wok. Set aside.
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Remove excess oil from the wok and about 2 tablespoon of oil. Saute garlic and onion until fragrant and onion softens.
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Add the pork back into the wok, pour in soy sauce, pineapple juice, water then add vinegar, brown sugar, black pepper, bay leaves. Cover the pot and let it simmer for 40-50 minutes or until pork is tender.
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Remove the cover and continue to simmer then add salted black beans and banana blossoms. Mix well to combine. Add more water if needed until meat is fork-tender.
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Cover and continue simmering until liquid is reduced to a thick sauce.Â
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Transfer to a serving dish and serve with hot steamed rice. Enjoy!
Note
- I do not recommend using any other kind of meat besides pork belly. I have tried this with several cuts of pork and they are never as good as the pork belly because they dry out much faster.
- If using dried fermented black beans, soak it a bit and rinse before adding as it may be too salty. If using the canned ones with liquid, drain the liquid and washed to remove saltiness.
