Thinking of what to cook for dinner? Try this one: braised pork belly humba. Humba is a stewed pork dish very much similar to adobo. Although these two dishes remarkably resemble each other in terms of appearance, they differ in taste. Humba is sweet, sour, and salty, and adobo is sour and salty. Yes, that sugar made a difference. The same ingredients as those in adobo are commonly used in cooking humba. However, brown sugar, black beans, and banana blossoms are added.
Many claims were presented regarding the origin of this dish, but it is considered a Visayan cuisine. It is believed that the term humba came from the phrase HUMot nga BAboy. Humot, a Visayan word, means fragrant or sweet smelling. Such smell is notable when some aromatics, such as star anise, are added. Moreover, the word baboy means pork.
Are you asking which part of the meat can be used in cooking humba? Pork belly, pork ham and pork hocks are the common options. Ready to cook an awesome dinner dish? Let me know what you think of it after. Enjoy!
- 1 kilo pork belly slab
- 2 heads garlic, minced
- 1 pc red onion, quartered
- ¾ cup white vinegar
- 1 cup soy sauce
- 1 cup brown sugar
- 2 tbsps salted black beans, drain and wash
- 1 tsp ground black peppercorns
- 3 pcs bay leaves
- 2 pcs star anise
- ¼ cup peanuts, skin off
- Water as needed
- In a stockpot, place the water, onion and pork belly.
- Season with salt and ground peppercorns.
- Boil the pork belly until tender.
- Drain, set aside and let it cool.
- In a mixing bowl, combine vinegar, soy sauce, sugar, and salted black beans.
- Marinate the pork belly in the sauce mixture.
- In a deep pan, place pork belly and the marinade.
- Boil, reduce the heat into simmer and let it cook until tender.
- Add water as needed while the pork is not yet tender.
- Once the pork is tender, remove the sauce and slice thinly.
- Serve in a dish.
- Reduce the sauce mixture and drizzle on top of the pork belly.