Pork humba recipe is a delicious pork dish made with salted black beans and a variety of spices. It is the perfect combination of sweet and savory flavors that most Filipinos like, thanks to its deep flavor palette and diverse components. Humba is a braised pork dish popular in the Visayan and southern parts of the Philippines. It's thought to be a descendant of the Chinese Hong-ba (also Hong-Shao-Rou or Red Braised Pork Belly). It's thought to have been introduced by Chinese immigrants and adopted by our Visaya people. They substituted locally available ingredients for some of the elements, such as Shaoxing wine and five spices. This dish is tasty and goes well with warm rice.
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Humba is a delectable pork dish with the ideal balance of sweet and savory flavors. Filipinos enjoy these kinds of flavors. It’s great to eat with warm rice.
Peel the garlic and onion, then chop and dice.
Put the pork belly in a large pan and cook until the fat renders and the meat turns brown.
Take out the meat from the pan and set aside the rendered fat.
In a pot or large pan, heat a small amount of oil and sauté the onion and garlic until aromatic.
Put the meat back in the pan and sauté with the spices for 1 minute.
Add soy sauce, peppercorns, and bay leaves, and then pour in pineapple juice and water. Bring the liquid to a boil.
Lower the heat and cover the lid, then simmer for 40 minutes or until the pork gets tender.
Add the vinegar and wait for the mixture to re-boil and simmer for 3 minutes.
Add the salted black beans, brown sugar, and banana blossoms and simmer for 10 minutes.
At this point, you will notice the sauce turning slightly thick. Taste it and adjust as necessary.
Transfer to a serving dish and serve. The dish goes well with warm rice.
Share and enjoy the food! Happy cooking.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.