Pork humba recipe is a popular dish in the Visayan and Southern Philippines region. It is often present in occasions and celebrations like Fiesta.
When I was young, my parents would butcher a pig to celebrate the Fiesta in our town. My parents are pure Visayans and pork humba is often one of the dishes that they would cook. It is so tender and delicious.
As a result of the humba, we would have numerous bottles of oil, rendered from the pork fats coming from the pork humba.
What is Pork Humba
Humba is a Filipino braised pork that is popular in the Visayan and Southern Philippines region. It usually uses pork belly, pork shoulders or ham and braised with soy sauce, sugar, vinegar and other spices.
Humba, also called homba is said to have been derived from the word humot na baboy, a Visayan word that means aromatic pork. Others say it is derived from the word humok na baboy which means tender pork, referring to the tenderness of this dish.
Moreover, it is said that humba is from the Chinese hong ba which is a braised pork introduced by Chinese immigrants to the Philippines.
Humba is closely similar to adobo but they differ in the way it is cooked and its tenderness. Humba, like any popular dish has evolved in the style of its cooking including its ingredients.
Some add pineapple and pineapple juice to enhance its flavors. Others use soda lemon or sprite to give humba its sweet taste.
Pork Humba Recipe Ingredients
2 pounds Pork – cut in preferred size. You may use belly, ham, hocks or shoulders.
1 piece Onion
5 cloves Garlic
1/4 cup Salted Black Beans
1/2 cup Soy Sauce
5 pieces Bay Leaves
1 teaspoon Whole Peppercorn
3 tablespoons Vinegar
1/2 cup Banana Blossoms
Water – as needed
How to Cook Pork Humba Recipe
1.Begin with rendering the fats from the pork. Put cooking oil in a pan and brown the pork until its oil come out. If your pork has plenty of fats, you don’t need to add oil.
2. Remove extra oil from the pan. Move the pork to the other side of the pan. Using the same pan, sauté onions and garlic until translucent and aromatic.
3. Add the rest of the ingredients and add in 3 cups of water. Simmer for 40-50 minutes or more, until desired thickness of the sauce and tenderness of the pork is achieved. Add more water as needed. You may add salt if necessary. But taste it first as the salted beans and soy sauce is already salty.
What is the difference between humba and adobo?
Humba and adobo is similar in appearance but they differ in the way they are cooked. When cooking humba, the pork is seared first until its oil comes out. It is only after the pork oils are rendered that other ingredients are mixed with the pork and simmered until tender.
While in adobo, the pork is marinated first, then stewed together with the other ingredients. Another noticeable difference is its tenderness. Humba is much more tender compared to an adobo.
The best humba that I have tasted was during fiesta in our place. Humba has been simmered and cooked into perfect tenderness. So yummy.
How can I make humba recipe with pineapple?
Authentic Visayan humba does not include pineapples. But you can definitely make modifications of the recipe by adding pineapple to it. You may also use pineapple juice or sprite aside from water to tenderize the pork faster and enhance its flavors.
What is the best pig part to make humba recipe?
Pork belly, pork ham, pork hocks are the best for making this recipe.
What should you serve with humba?
Humba is often served with rice in the Philippines.
How can I store humba and for how long?
This dish is freezer friendly. You can put it in food containers and place it in the fridge and just reheat it when you want to eat it.
The taste becomes better when you eat it for later because the ingredients and all its flavors will be absorbed by the pork. It can last for a month or two when placed in the freezer.
Other Filipino Pork Recipes You Can Try
PORK HUMBA RECIPE
- Frying Pan
- 2 pounds Pork Belly cut in desired sizes
- 1 piece Onion sliced
- 5 cloves Garlic minced
- 1/4 cup Salted Black Beans
- 1/2 cup Soy sauce
- 5 pieces Bay Leaves
- 1 teaspoon Whole Peppercorn
- 3 tablespoons Vinegar
- 1/2 cup Banana Blossoms
- Water as needed
- Put cooking oil in a pan and brown the pork until its oil come out. If your pork has plenty of fats, you don’t need to add oil.
- Remove extra oil from the pan. Move the pork to the other side of the pan. Using the same pan, sauté onions and garlic until translucent and aromatic.
- Add the rest of the ingredients and add in 3 cups of water. Simmer for 40-50 minutes or more, until desired thickness of the sauce and tenderness of the pork is achieved. Add more water as needed. You may add salt if necessary. But taste it first as the salted beans and soy sauce is already salty.
- Serve with rice. Enjoy!
- Careful when adding salt as some of the ingredients of humba area already salty.