Pork Humba Recipe
Humba is a stewed pork dish with similarities to Filipino Adobo. Although the two dishes resembles in terms of appearance, Humba is "sweet, sour, and salty" all at once in taste while Adobo is "sour and salty". Humba uses all the basic ingredients of Adobo with the addition of brown sugar, salted black beans (tausi), and banana blossoms. Three parts of the pig such as pork belly, pork ham and pork hocks are the most common meat used in preparing this scrumptious Filipino dish.
Although Pork Humba is popular in the regions of Visayas and Mindanao, there were different claims as to the origins of this delicious dish. One claims that it is Chinese in origin based on the assumption that the ingredients of soy sauce, brown sugar, and tausi were all Chinese by influence. Furthermore, Pork Humba is also very similar to Chinese Hong-ba recipe in terms of flavor and cooking preparation. Another claims that it is indigenous because Humba sounds like Umba (visayan term) but it contradicts the fact that Humba is using some of the ingredients brought to the Philippines by the Chinese. Or maybe, just maybe that this recipe was created indigenously by the Cebuanos using the modern day indigenous ingredients in Cebu. Some believe that Humba evolved from the Philippine famous Adobo dish because it uses its base ingredients. Whichever claim is true, I believe that this delicious Humba recipe was created because of the ingenuity and innovative culinary skills of the Filipinos.
Just like the Filipino Adobo, variation of this Humba recipe develops when you add other ingredients such as pineapple juice, herbs, mushrooms, chili peppers, potatoes, hard boiled eggs, dried shrimps, star anise, and oyster sauce.
Pork Humba Ingredients:
1/2 kilo pork belly, cut in serving pieces
1 tablespoon garlic, crushed
1 small onion; chopped
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
3 bay leaves
1 cup rice water
1/4 tablespoon ground black pepper (or whole peppercorn)
2 tablespoons salted black beans (tausi)
1/2 cup dried banana blossoms
Pork Humba Cooking Instructions:
Marinate pork in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
Sauté garlic and onion. Add pork from the marinade. Stir fry for few minutes until pork starts to render its oily fat. Add rice water and marinade. Bring to a boil and then lower heat to medium fire. Stew until most of the liquid has evaporated. Add brown sugar stirring once in a while. Simmer until an oily sauce consistency is achieved. Balance seasoning with soy sauce, vinegar, or sugar according to your taste. Serve hot!
Adding 1 cup of pineapple juice along with the rice water and marinade will give you a better taste of Humba.
Instead of using belly as your choice of pork, you can also use ham or hocks as substitute.
Leave a Comment:
Im from Batangas.... But my dad really love to cook and one of my favorite of his special menu is Humba. Ginamit nga'ng parts ng baboy is tenga, ulo at paa ng baboy, and ingredients of toyo, laurel, sugar, toasted bread. Sobrang sarap.... I love it 'til now. I'll share ko sa mga friends ko k'se nakuha ko yung luto nya.
My favorite parts to cook are the pigs head and the shanks for they are less fatty and more tasty IMO. Deep frying them first then adding dried banana blossoms, dried shrimps,star anise, dried mushroom and hoisin sauce to the above-mentioned recipe ingredients is my way of doing it.
Getting the right amount of ingredients will result in a very tasty humba. I will not say mine is the best but those who can taste it will surely want to know who actually cooked it.
Ingredients:Pork belly.brown sugar,bay leaf.peppercorn,vinegar,Soy sauce,Onion,Garlic,Bulaklak ng saging.
***i miss my uncle's humba version... nyom nyom (drooling)
ang sarap talaga ng humba lalo na pag fiesta sa mga province!!!!!
E BISAYA NALANG PARA MAKA KLARO
UG UNSAY UNA BUHATON HANTOD MATAPOS O MALUTO...
IN BASIC O TRADISYUNAL BISAYA I WANT TO KNOW...
TIL MALUTO...... SHARE..GOD BLESS
its so SARAP talga !
speechless talga ako :)
ang cup rice water po ehh ung sa pinaghugsan mo ng sinaing mo na BIGAS !
haha :) ECHOS lng
kensham(dried banana blossom);
its not really pinoy adobo but only similarity taste.. you can try adobong pusit just boiled in sprite a little bit then you fry it add some sugar and chile
and ours was not that sweet--more acidy vinegary...... :)
nilalagyan nya ng tubo (sugarcane) sa ilalim before ang pork meat na may taba para d kna maglalagay madaming sugar..tska ung pork meat na yun ai yung kinanun na ng oil ..( ilagay lang sa kawali ang hinugasang meat at cut into pieces and wait until magbrown sya) bago ilalagay sa lutuan na may sugarcane....
and the rest na ingredients ung nsa taas..ok na un...am Bisaya and its our traditional fud