Pork Humba With a Twist

Hello Hivers! I hope all is well! Today is my rest day from work and I decided to cook my version of Humba. I’ve been craving it for some time and now is the time for cooking. Humba is a famous dish in the Philippines particularly in the Visayas region. I read an article that said Pork Humba was originated in China. Based on the ingredients we can say that it was influenced by the Chinese because of the fermented black beans and soy sauce.

Pork Humba is a braised pork dish that you will surely love to eat. It’s sweet, a bit sour, and gratifyingly salty, all in one. It conventionally uses pork belly slowly cooked until very tender. And now the process of cooking revolves overtime. There are different ways on how to cook humba depending on the place where you came from. You can also try using another part of pork meat like ham hock or even the rib parts.

You will find it simple to make.

So now allow me to make my version of Pork Humba; a way of cooking influenced by my mother. P.S don’t judge me.

Ingredients:

3 Tbsp oil
2.2 lbs or 1 kg of pork belly, cut into chunks
2 Tbsp sugar, brown
1 small size of an onion, thinly sliced
2 Tbsp black beans (tausi), washed and drained
2-3 cloves garlic, crushed
1/2 cup of white vinegar
1/2 cup of dark soy sauce
2 pcs bay leaves
1/2 tsp peppercorn
dried banana blossoms
1/2 cup water
Pepper to add more taste
1 cup of pineapple tidbits

Preparation

In a bowl, mix the cleaned pork belly with soy sauce, vinegar, and pepper. Add the crushed garlic, peppercorn, and sliced onion. Mix it well to distribute the sauce and spices.

Marinate the mixture for about 30-45 minutes to facilitate absorption of the sauces to the meat. Put it in the fridge or you can leave it under room temperature.

Heat the pan and add the oil. Put the marinated pork. Then add 1/2 cup of water. Cover and simmer in low heat for about an hour or until the pork become tender.

Add the rest of the ingredients like brown sugar, tausi (black beans), bay leaves, and banana blossoms.

And lastly add the pineapple tidbits. Simmer for about 2 minutes.
Tip: Simmer the meat in a low heat fire until it becomes tender. Not only tender but also a flavourful one.

Voila! Our dish is now ready! Best to serve it with rice.
You noticed I did not use salt in my recipe because the combination of the soy sauce and tausi alone made the dish salty already.
Too much salt or sodium in the diet can lead to high blood pressure, stroke and increase the risk of heart problems.
Health tip: Pineapple is high in vitamins C, which helps to boost our immune system: our body’s defense against germs. Also rich in Vitamin B and fiber to aid digestion.

Pork Humba With a Twist | Ecency