Humba Recipe

Last Updated on September 29, 2013 by Ed Joven

How to cook Pork Humba

Humba is a Bisayá recipe, a common dish usually served during special occasions like town fiestas or birthdays in Visayas, at the southern part of the Philippines. Bisayá refers to the people who live in the Visayan Islands.

Pork Humba Recipe is a dish made with pork belly cooked in vinegar, soy sauce and dried banana blossoms. The banana blossom gives an impressive taste that makes this recipe so delicious and savory; it has a sweet and sour sauce. Humba is also like adobo, it can last for quite a few days without spoiling the meat because of the vinegar.

Learn how to cook Pork Humba, an authentic Bisayá dish and a well-loved recipe by most Filipinos. This flavorful dish contains niacin, an essential nutrient in keeping your family healthy.

Humba Ingredients:

1 kilo Pork Kasim, cut into chunks)
2 tablespoon Brown Sugar
3 tablespoon Canola Cooking Oil
2 tablespoon Tausi, without brine
4 cloves Garlic, crushed
2 tablespoon + 2 teaspoon Soy Sauce
1 pc Laurel leaf
½ teaspoon Peppercorn
3 pc Star Anise
½ cup dried banana blossoms
½ cup Water
¼ cup Cane Vinegar
3 pouches (115 grams each) Pineapple Tidbits
1 pouch (115 grams) Tomato Sauce

Humba Cooking Instructions:

In a casserole, cook sugar and pork in oil until sugar has caramelized.
Add tausi and garlic and cook for few minutes or until meat is slightly brown.
Add vinegar, soy sauce, laurel, peppercorn star anise, and Tomato Sauce. Do not stir until it simmers.
Add water and pineapple syrup than cover and Simmer for 1 hour or until meat is tender.
Add the dried banana blossoms and simmer for 5 minutes
Add the Pineapple Tidbits. Simmer for 2 minutes.
Serve hot with steamed rice.