A sweet-savory Filipino braised pork belly dish with pineapple, black beans, and aromatic spices.
Cooking Tips:
• Frying the pork first renders out the fat and adds a richer flavor to the dish.
• Star anise gives a distinct aroma—use sparingly as it can overpower the dish.
• Adjust the sweetness by starting with 2 tbsp sugar and adding more if needed.
Ingredients Tips:
• Banana blossoms can be replaced with dried lily flowers if unavailable.
• Use canned pineapple for convenience, but fresh pineapple gives a tangier flavor.
• Black beans add depth—rinse them first if using salted or fermented varieties.
Humba
A sweet-savory Filipino braised pork belly dish withpineapple, black beans, and aromatic spices.
Ingredients
For the Pork:
- 2 kg pork belly cut into chunks
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup water
For the Braise:
- 2 tbsp cooking oil
- 2 medium onions chopped
- 1 head garlic minced
- 1 can pineapple juice 240 ml
- 3 cups water add more if needed
- 2 tbsp soy sauce
- 3 pcs dried bay leaves
- 1 star anise
- 2 –4 tbsp sugar
- 1 tsp ground black pepper
- Pineapple chunks from canned or fresh
- ¼ cup banana blossoms
- ¼ cup black beans
Instructions
Prepare the Pork:
- In a non-stick pan, combine pork belly, salt, pepper, and ½ cup water.
- Cover and let the pork cook in its own fat until lightly browned. Remove and set aside.
Start the Sauce:
- Heat cooking oil in a large pot. Sauté onions and garlic until fragrant.
- Add the fried pork back into the pot.
Braise the Pork:
- Pour in pineapple juice, water, soy sauce, bay leaves, star anise, and sugar. Stir well.
- Cover and simmer on low heat until pork becomes tender, adding water as needed.
Finish the Dish:
- Add ground black pepper, pineapple chunks, banana blossoms, and black beans.
- Simmer for another 5–10 minutes until the sauce thickens slightly.
