We Filipinos some times spend our Sundays with our family. I seldom experience it myself because of my family's hectic schedule, we barely find time to eat together you see. So, I kind of figured out to prepare humba for lunch.
Never really wanna be the one in charge for it however things change. I am now so eager to learn it.Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used – this gives more life to the dish (as what i have done on my humba mastepiece for lunch earlier).
Here's the link of the recipe i followed: http://www.youtube.com/watch?v=3aktoj6jGfo
Photo of my humba masterpiece
Humba Recipe - Ingredients of my masterpiece
- 2 lbs pork belly
- 1 cup Pineapple juice
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 tablespoons salted black beans
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 ½ tablespoons brown sugar
- ½ cup dried banana blossoms
- 2 pieces dried bay leaves
- 1 teaspoon whole peppercorn
For my humba, i forgot to buy the dried bay leaves. Anyhow, my "humba" masterpiece still tastes so good, as if you can't get enough when you start eating it.
- Heat the cooking pot then brown the pork belly
- Add the onions and garlic and cook until the onions are soft
- Put-in the soy sauce, peppercorn, bay leaves
- Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
- Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
- Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
- Add the dried banana blossoms and simmer for 5 to 8 minutes
- Transfer to a serving plate and serve.
Happy eating! Share and enjoy! You all have a nice day! ;)