Humba

 

Humba is a popular dish in my hometown which is located in the Visayan Area as well as on most parts of Mindanao. This Filipino dish is similar to adobo but with some added ingredients like brown sugar and black beans. The more you reheat this dish the more mouth-watering it becomes. 

Personally, the best Humba I have ever tasted in my life is the Humba that my Grandmother used to cook during special occasion like fiestas and birthdays. I did not even get her recipe, even my mother don't know her secret recipe. She would cook it with the biggest pot she had using firewood. She would cook probably 10 kilos of meat during fiestas. The best part is, there were left overs. And that left over Humba will last for several days. The more you store it, it taste even better. One of my childhood memories that can not be forgotten. 

I just read from somewhere that HUMBA means HUMot nga BAboy which means delicious smelling pork dish.  If you love adobo, try this dish for a little twist in your palate.

I got this recipe from Panlasang Pinoy. 

 You will need: 

1 kilo 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 

 Steps: 

Brown the pork belly on a cooking pot heated on medium high. 

Add the garlic and onion, cook until the onion becomes soft. 

 Pour in the soy sauce, then add the peppercorn and bay leaves. 

Pour-in the pineapple juice and let boil. 

Simmer until the pork is tender (add water as needed) 

Add the vinegar and wait for the mixture to re-boil. 

Simmer for 3 minutes 

Spoon-in the salted black beans and brown sugar then simmer for 5 minutes 

Add the dried banana blossoms and simmer for 5 to 8 minutes. 

Transfer to a serving plate and serve. 

Happy Cooking!