HUMBA is a very famous pork dish in the Visayas and Mindanao region. It looks closely similar to adobo but there is something more to this dish. It leans more on the sweet side which makes it more savory. The process might be a little complicated but it surely yields a dish that everyone will love! Let’s learn this Pinoy recipe.
What You Need
- ¾ tbsp ground black pepper
- 25 grams dried banana blossoms
- 1 kg pork belly, cut into medium-sized pieces
- 3 cloves of garlic, crushed and chopped
- 2 red onions, chopped
- ¾ cup cane vinegar
- ½ cup soy sauce
- 1 ½ Sprite soda
- 6 pcs dried bay leaves
- 7 pcs star anise
- 1 cup water
- ½ cup canned black beans, drained
- cooking oil
- salt and pepper to taste
What To Do
- Separate chunks with pork fat with the chunks of lean meat. Heat a pan and put the fatty chunks with half a cup of water. Cover with lid and bring to a boil. Check to see if the liquid is evaporated and all that remains is meat oil. Stir occasionally to avoid burning. Remove meat from pan. Set aside the meat oil.
- In another pan, boil the rest of the pork with 1 cup of water. Sprinkle 1 tablespoon of salt and bring to a boil until meat is tender and the stock is reduced to half.
- In another pan, sauté garlic and onions using the meat oil.
- Add the pork and stir fry until brown. Discard excess oil from the pan if necessary.
- Add the pork stock, soy sauce, Sprite soda, bay leaves, ground black pepper, and the black beans. Cook and bring to a boil.
- Pour vinegar but do not stir.
- Boil for 3 minutes and lower down heat. Simmer until sauce becomes thick.
- Taste the sauce and make sure it leans more on the sweet side than sour. Add more of the Sprite soda if necessary.
- Add salt and pepper to adjust the seasoning.
- Transfer in a bowl and serve.