Humba is a braised pork dish that is famous in the Visayan region in the Philippines. Humba is a bit sweet because of the added sugar and it has fermented black soybeans added along with dried banana blossoms that makes this dish more distinct from its more famous cousin, adobo. Also, this dish is traditionally cooked slowly and a bit longer. The longer braising you make, the more flavor develops.
- 1 1/2 kilograms pork belly, cut into big chunks
- 1/4 cup Kikkoman Soy Sauce
- 1/3 cup vinegar
- 100 grams salted black soybean (tausi)
- 1 cup water
- 1 teaspoon whole black peppercorns
- 1 whole garlic, roughly crushed
- 3 bay leaves
- 2 pieces star anise
- 3 tablespoons brown sugar
- 1 teaspoon coarse sea salt
- In a heavy-bottomed pot or kawali, heat a tablespoon of cooking oil and add the pork belly. Brown the meat and allow the natural pork fat comes out.
- Once the meat is ready, add the rest of the ingredients except the brown sugar and bring to a boil. Lower the heat and braise for at least 1.5 – 2 hours or until pork is very tender.
- Mix in the brown sugar and allow to simmer further for 30 minutes. Enjoy with rice. Enjoy! 🙂
- This dish is best eaten after 24 hours – when flavor has fully developed. You can prepare this dish in advance and re-heat before serving.
- You can use other parts of pork meat of your choice but the best will be pork belly or ribs with skin and fat on. Slice into 1.5 or 2 inches squares. Meat will shrink after browning hence it is advisable to slice it into bigger chunks.
- If you have access to get dried banana blossoms, please add it to your recipe. This is another distinct addition to our humba! 🙂
- You can substitute water with clear soda or pineapple juice but adjust the quantity of sugar that you will be adding later
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