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Pork Humba Recipe Delicious Bisaya Version

pork humba bisaya version

Braised Pork Belly; Pork Humba Recipe Bisaya Recipe

Pork Humba Recipe Bisaya version. Humba is a Filipino dish and a very popular pork recipe in the Philippines, mostly in the Visayas region. This recipe is quite similar to an adobo dish, but the taste is a bit different. Humba has a sweeter flavor than adobo. The humba bisaya is a Visayan version; to prepare this dish, you need to render the fat from the meat first. Then simmer it with certain ingredients until the meat turns soft and the sauce has caramelized a bit.
This is a delectable delicacy from the Philippines that can be served for lunch or dinner during a gathering or even a regular meal.

pork humba recipe bisaya version

If you're looking for a braised pork recipe, you might want to give this one a try. For more recipes, feel free to browse our recipe library. Happy cooking, share and enjoy. Thank you for stopping by.

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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Intermediate
Servings: 6
Calories: 1300
Best Season: Suitable throughout the year
Description

Pork Humba Bisaya version. Humba is a Filipino dish and a very popular pork recipe in the Philippines, mostly in the Visayas region. This is a delectable delicacy that can be served for lunch or dinner during a gathering or even a regular meal.

Ingredients
  • 1 kg Pork belly (cut into about 2 inches cubes)
  • 1/2 cup Soy sauce
  • 1/4 cup Vinegar
  • 1/2 cup Brown sugar
  • 5 clove Garlic (crushed)
  • 1 tsp Whole peppercorns
  • 3 dried Bay leaves
  • 1/4 cup dried Banana blossoms
  • 1/4 cup Salted black beans (tausi) (drained)
  • 4 cup Water (depending of the quality of the meat)
Instructions
    Preparation:
  1. 1

    Clean and slice the meat into cube-sized pieces. Then wash and dry them with a paper towel. Set aside.

  2. 2

    Peel and crush the garlic.

    3. Cooking:
  3. 3

    In a pan, preferably non-stick. Arrange the pork belly slices in one layer. Turn on the heat and pan-fry them on both sides until the color changes and most of the oil comes out of the meat.

  4. 4

    When the meat has turned brown and most of the fat has rendered, remove it from the heat and transfer it to a large cooking pot. Disregard the rendered fats from the pork belly.

  5. 5

    In a small mixing bowl, combine soy sauce, vinegar, and sugar. Mix thoroughly, then pour the mixture over the pork in the pot.

  6. 6

    Add the garlic, peppercorns, and dried bay leaves. Pour in the water and bring it to a boil.

    Note: Adjust the amount of water and add more as needed; the tenderness of the meat will depend on its quality. When the water reaches a boil, reduce the heat and simmer for 1 hour, or until the meat is tender. Tips: Stir occasionally as required during the simmering of the meat to avoid burning at the bottom of the pot.
  7. 7

    In the middle of the simmering, add the salted black beans (tausi) and dried banana blossoms.

  8. 8

    Once the pork has become tender and the sauce has thickened, take the pot off the heat.

    By the way, don’t forget to taste the sauce before serving. Adjust the taste according to your preferences as necessary.
  9. 9

    Transfer to a serving dish and serve with a lot of rice.

    Happy cooking, share and enjoy the food.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1300kcal
% Daily Value *
Total Fat 125.3g193%
Saturated Fat 45.7g229%
Cholesterol 167mg56%
Sodium 1316mg55%
Potassium 107mg4%
Total Carbohydrate 16.4g6%
Dietary Fiber 1g4%
Sugars 12.2g
Protein 24.3g49%
Calcium 2 mg
Iron 13 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork humba, humba, humba recipe, pork humba recipe, pork recipe, braised pork belly,
Read it online: https://yummyfood.ph/recipe/pork-humba-recipe-bisaya-version/