HUMBA NGA BABOY

Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.

 This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used (I learned this from my friends that came from Cebu, Davao, and Gensan) – this gives more life to the dish as far as I’m concerned.

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Vanjo Merano

Serves: 6

Ingredients

• 2 lbs pork belly
• 1 cup Pineapple juice
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 tablespoons salted black beans
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 ½ tablespoons brown sugar
• ½ cup dried banana blossoms
• 2 pieces dried bay leaves
• 1 teaspoon whole peppercorn

Instructions

1. Heat the cooking pot then brown the pork belly
2. Add the onions and garlic and cook until the onions are soft
3. Put-in the soy sauce, peppercorn, bay leaves
4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
7. Add the dried banana blossoms and simmer for 5 to 8 minutes
8. Transfer to a serving plate and serve. Share and enjoy!