Pork Humba
Humba is a Visayan cousin of adobo — pork belly slow-braised in soy sauce and vinegar, sweetened with brown sugar and deepened with fermented black beans (tausi) until the meat turns fall-apart tender and the sauce turns glossy and sticky. It’s the kind of dish that gets better the longer it simmers, making it perfect for special occasions or a lazy Sunday cook. Serve over steamed rice with the rich sauce spooned generously on top.
Watch It Made
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Instructions
- In a bowl, combine the pork belly, soy sauce, garlic, and peppercorns. Marinate for at least 30 minutes.
- Heat oil in a pot over medium heat. Remove the pork from the marinade (reserve the liquid) and sear until browned on all sides, about 5 minutes.
- Add the onion and sauté until soft. Pour in the reserved marinade, vinegar, water, and bay leaves. Bring to a boil without stirring for 3 minutes to let the vinegar mellow.
- Lower the heat, cover, and simmer for 45-60 minutes until the pork is fork-tender, stirring occasionally.
- Stir in the brown sugar, fermented black beans, and banana blossoms (if using). Simmer uncovered for 15-20 minutes until the sauce thickens and turns glossy.
- Season with salt to taste if needed. Serve hot over steamed rice.
Cook's Tip
Let the humba rest off the heat for at least 10 minutes before serving — as the sauce cools slightly it thickens further and clings to the pork instead of pooling thin around it.