Pork Humba is a delicious pork dish which is considered a classic in the Visayan Regions. It is sweet and salty in taste and a bit oily in texture. One can see its resemblance to the Adobo dish when it comes to the appearance and technique of cooking.
Both the Adobo and the Humba are cooked in vinegar with the purpose of prolonging the dish’s shelf life. In fact, the cooked dish can last up to several days without spoiling.
This dish is very affordable and practical at the same time, no wonder why the Humba is a staple meal in a Visayan’s household.
This dish can be a regular in your house too, no matter where you live. Learn how to make the yummy Pork Humba from this easy recipe. Try it today!
INGREDIENTS:
- 1/2 kg pork belly, cut into serving pieces
- 2 tbsp salted black beans (tausi)
- 1/2 cup dried banana blossoms
- 1 tbsp garlic, crushed
- 1 small onion; chopped
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 bay leaves
- 1 cup rice water
- 1/4 tbsp ground black pepper (or whole peppercorn)
- Cooking oil
HOW TO COOK:
- Marinate pork belly in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
- In a saucepan, sauté garlic and onion.
- Add in marinated pork. Reserve marinade for later
- Stir fry for a few minutes until pork starts to render its oily fat.
- Add rice water and marinade. Bring to a boil and then lower heat to medium fire.
- Stew until most of the liquid has evaporated.
- Add brown sugar while stirring once in a while.
- Simmer until an oily sauce consistency is achieved.
- Balance seasoning with soy sauce, vinegar, or sugar according to your taste.
- Remove from heat and serve hot. Enjoy!
IMAGE: maealturas.blogspot.com
Also try: Pork Humba (With Pineapples)
