One of the most popular and beloved pork dishes among Filipinos is Pork Humba, Pork Humba has similarities to Filipino Adobo and the Chinese braised pork belly.
It is believed to have been introduced by Chinese immigrants to the Philippines.
Although it is known as a popular Visayan dish, it has many varieties like the Ilonggos, who have their own approach to cooking Pork Humba.
The two dishes resembles in terms of appearance, Humba is sweet, sour, and salty all at once in taste while Adobo is sour and salty. Humba uses all the basic ingredients of Adobo with the addition of brown sugar, salted black beans (tausi), and banana blossoms.
In this recipe, we will explore the Ilonggo version of Pork Humba.
Pork Humba Ingredients
- 1 kilo pork, cut into cubes
- 5 Cloves Garlic, minced
- 1 Onion, chopped
- 1 Pork Cube
- 2 Carrots, thinly sliced
- 1 sachet Black Beans
- 1 (15 oz) Can Pineapple Juice
- 1 Bell Pepper, sliced
- 2 tbsp Vinegar
- 3 tbsp Soy Sauce
Pork Humba cooking steps
- Heat a pan, once hot, add the pork, and then add one bowl of water. Wait until it boils and let the liquid dry until the natural oil from the pork is released.
- Next, add the aromatics such as onion and garlic, peppercorn, and bay leaves. Mix them well to infuse the flavors into the pork.
- Add vinegar and soy sauce, adjust the amount to taste.
- Next, add the carrots and most importantly, the black beans.
- Add pineapple juice and mix well.
- Check if the meat is tender by piercing it with a fork or toothpick.
- Once tender and cooked, add the sliced bell pepper.
- Finally, add sugar to balance the flavor and mix for a few minutes.
- Once satisfied with the taste, your Pork Humba is ready to be served.
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