Okay, so here’s the thing—I’ve been saying for weeks now that I should add more plant-based meals to my diet. I had this whole vision of eating more veggies, maybe even experimenting with tofu (gasp). But guess what? I ended up making Pork Humba. LELZ. Classic me.
I had initially planned to make the usual Pork Pata for my humba, but it felt like it might be too fatty, so I went with pork belly instead. A little healthier, right? (I’m choosing to believe that.) It’s also my first time cooking humba, which is kinda funny because I always whip up Paksiw na Pata, which is basically its cousin. Same vibe, but a little different.
WHAT IS PORK HUMBA?
For those of you who aren’t familiar, Pork Humba is a Filipino braised pork dish from the Visayas. It’s like the comfort food you didn’t know you needed, especially when you want something that’s rich, tender, and comforting. You slow-cook the pork belly in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and of course, the secret ingredient—fermented black beans (tausi). And don’t forget the muscovado sugar to bring in that perfect touch of sweetness. The result? Absolute melt-in-your-mouth goodness.
Now, I know what you’re thinking: “How can something so savory and rich even exist in the same conversation as ‘plant-based’?” Well, here’s the deal—sometimes life just calls for a little indulgence. And let’s be real, cooking something like Pork Humba is a whole experience. The smells that fill your kitchen while it’s braising? Heaven. You can’t rush that kind of magic, and it’s totally worth it.
It’s funny how my plant-based intentions took a backseat to this rich, savory dish, but hey, balance is key, right? I’ll get to the veggies tomorrow… or maybe later. 😅 But for now, let’s all just agree that Pork Humba is absolutely worth every bite. The pork belly was so tender, it practically fell apart with the slightest touch, and the flavors were just… chef’s kiss.
I’m not saying I’m giving up on my plant-based goals—I will eventually get there (maybe). But in the meantime, this Pork Humba? It’s going to be one of my go-to comfort meals, and I’m not even mad about it. Sometimes you just have to give yourself permission to enjoy the food you love, even if it’s a little on the indulgent side.
Maybe next week I’ll do a plant-based twist on it. Or, you know, just make it again. 😜
PrintPork Humba
Ingredients
- 1.1 kg. pork belly (cut into pieces)
- 3 tbsp cooking oil
- 1 onion, chopped
- 8 cloves garlic,minced
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 cup pineapple juice
- 2 cups water, or more
- 2 tbsp. brown sugar
- 2 pieces star anise
- 1/4 cup banana blossom
- 1/4 cup salted black beans, rinsed
- 1 tsp. whole peppercorns
- 2 pcs. bay leaf
Instructions
- Heat oil in a pot. Sear the meat until light brown then remove from the pan and set aside.
- Remove some of the oil and sauté onion and garlic until fragrant.
- Put the seared meat back to the pan and sauté for a minute.
- Add the soy sauce, vinegar, pineapple juice, and water. Do not stir and bring it to a boil. Simmer for 3 minutes.
- Stir well and add the star anise, peppercorns, brown sugar and bay leaf. Simmer on low heat for 30 minutes or until the meat is soft and tender.
- Once the meat is tender, add the banana blossom and salted black beans. Simmer for another 15 minutes until the sauce is reduced.
- Serve with rice.
Notes
2 Responses
Hi Peachy,
Thanks for the recipe, looks delicious, love braised dishes, especially belly cut, favorite is shoyu pork, pardon my ignorance, but recipe looks similar to pork adobo? Please educate. Thanks again. 😋
Hi, Yes, it’s a bit similar to pork adobo. The difference is the use of star anise, pineapple juice, brown sugar, pineapple tidbits, and banana blossoms.
It’s has a nice tang and sweetness to it. Thanks for leaving a comment