Humba or Braised Pork Belly is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is one of the most popular food in every Visayan household. As my husband doesn’t know this dish and most likely won’t suit his taste I prepare a small portion only for myself during the Christmas eve. We rarely had pork here and if not for my brother-in-law who brought it as “pasalubong” from Dubai, we won’t be able to eat pork for a long time. In this past few days I was craving for humba to pair with gabi (a rootcrop I rarely found on supermarkets here) and at last I had it both on Christmas day!…lol!
Try this Humba Recipe
- 1 lb. pork belly
- 1/2 cup pineapple juice
- 1 large onion, diced
- 5 cloves garlic, minced
- 1/2 cup table soy sauce
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- ½ cup dried banana blossoms (if available); optional
- 2 pieces dried bay leaves (if available); optional
- 1 teaspoon whole peppercorn
- msg. to taste
- Combine all ingredients (except if you have banana blossom & bayleaf) in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly is tender. You may wish to adjust the taste according to your style and liking.
- When humba is nearly cooked you can add the bay leaf & dried banana blossoms and simmer for 5 minutes. (I haven’t added this as it is not available here)
- Transfer to a serving plate and serve best with gabi or kamote crops. Share and enjoy!