A rich, sweet-savory Filipino braised pork belly dish cooked with pineapple juice, vinegar, banana blossoms, and black beans—perfect with steamed rice.
Cooking Tips:
• Do not stir right after adding vinegar—let it boil first to cook off the raw taste.
• Slow cooking over low heat develops deeper flavors and tender meat.
• Sear the pork well to render fat and add rich flavor.
Ingredients Tips:
• Banana blossoms add a unique sweetness—rinse and soak them before use to remove bitterness.
• Use tausi (fermented black beans) sparingly; they have a strong flavor.
• Star anise gives humba its signature aroma—don’t add too much or it will overpower the dish.
Humba
A rich, sweet-savory Filipino braised pork belly dish cookedwith pineapple juice, vinegar, banana blossoms, and black beans—perfect withsteamed rice.
Ingredients
- 2 kg pork belly cut into chunks
- 2 tbsp cooking oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 large onion chopped
- 1 head garlic minced
- ½ cup soy sauce
- 1 tbsp sugar
- Salt and pepper to taste
- 1 can 240ml pineapple juice
- 1-2 pcs star anise
- 2 pcs dried bay leaves
- 4 cups water
- 3 tbsp vinegar
- ¼ cup banana blossoms
- ¼ cup black beans tausi, rinsed
- 3 –5 pcs Thai chilies optional for spice
Instructions
Brown the Pork:
- In a large pan, heat cooking oil.
- Add pork belly, salt, and ground black pepper.
- Cover and let it sear in its own fat until golden brown.
- Remove the pork and set aside. Discard excess oil, leaving about 2 tbsp
Sauté and Braise:
- In the same pan, sauté onion and garlic until fragrant.
- Return the browned pork to the pan.
- Add soy sauce, sugar, pineapple juice, star anise, bay leaves, and water.
- Cover and simmer over medium-low heat until pork is tender (about 1 to 1.5 hours). Add more water if needed.
Finish the Humba:
- Add vinegar, banana blossoms, black beans, and Thai chilies.
- Simmer uncovered until the sauce reduces and thickens slightly.
- Adjust seasoning with salt and pepper to taste.
Serve:
- Serve hot with steamed white rice.
