Humba with pineapple, tausi, and dried banana blossoms is a delicious medley of sweet and savory flavors you’ll love with steamed rice! This Visayan version of adobo is easy to make and sure to be a family favorite.
Tips on How to Make Pork Humba Recipe
○ While you can combine everything together in one step, take the extra effort of browning the pork belly. Searing over high heat caramelizes the surface of the meat. which enriches the dish with more complex flavors.
○ The liquid in the can of pineapples is what you’ll use to braise the meat so make sure the fruit is packed in juice and not heavy syrup.
○ Make sure to rinse the tausi and drain well as they’re usually packed in a salty brine.
○ Do not marinate the meat for more than 8 hours as the acidity of the vinegar and pineapple juice will break down the meat’s protein fibers, altering the texture.
○ Cook low and slow to allow the fat to render and the tough, connective tissues to soften to melt-in-your-mouth tenderness.
○ Although vinegar is the traditional braising liquid for humba, I like to add pineapple juice for a touch of sweet, fruity taste.
○ Use brown sugar and not white to sweeten the dish. It has a slightly less concentrated sweetness and contains molasses which enhance the rich flavor of the sauce. You can also use palm sugar, if available.
Ingredients
● 2 pounds pork belly, cut into 1-1/2 inch cubes
● 1/4 cup vinegar
● 1/2 cup soy sauce
● 1 cup pineapple juice
● 1 tablespoon oil
● 1 small onion, peeled and sliced thinly
● 6 cloves garlic, peeled and minced
● 1 teaspoon peppercorns
● 2 bay leaves
● 1 can (6 ounces) tausi (salted black beans), drained and rinsed
● 1 cup pineapple chunks
● 1 package (1 ounce) dried banana blossoms
● 1 tablespoon brown sugar
● salt to taste
