If you are not yet familiar with the Humba, you might mistake it for the Adobo because of its appearance. Humba is a native Filipino dish that has a unique sweet, sour, and salty taste. Its major difference with the Adobo are the additional spices like black beans and star anise.
With the availability of local ingredients and its simplicity of cooking. We can have Humba as our go-to home cooked meal.
Now, before we go drooling and wanting this dish for our next meal, take a look at this recipe. We are going to take this dish a notch higher by using Braised Pork Belly instead of ordinary pork cuts (yum!).
So let us get started and learn how to make this amazing dish today:
INGREDIENTS:
- 1 kg pork belly slab
- 2 heads garlic, minced
- 1 pc red onion, quartered
- 3/4 cup white vinegar
- 1 cup soy sauce
- 1 cup brown sugar
- 2 tbsp salted black beans, drain and wash
- 1 tsp ground black peppercorns
- 3 pcs bay leaves
- 2 pcs star anise
- 1/4 cup peanuts, skin off
- Water, as needed
HOW TO COOK:
- In a stockpot, place the water, onion and pork belly.
- Season with salt and ground peppercorns.
- Boil the pork belly until tender.
- Drain, set aside, and let it cool.
- In a mixing bowl, combine the vinegar, soy sauce, sugar, and salted black beans.
- Marinate the pork belly in the sauce mixture.
- In a deep pan, place pork belly and the marinade.
- Boil, reduce the heat into simmer and let it cook until tender.
- Add water as needed while the pork is not yet tender.
- Once the pork is tender, remove the sauce and slice thinly.
- Remove from heat and transfer to a serving plate.
- Reduce the sauce mixture and drizzle on top of the pork belly. Enjoy!
Also try: Pork Humba (With Pineapple)
