Humba
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
1 hr
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Marinating
30 mins
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Total Time
1 hr 45 mins
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Servings
4 Servings
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Calories
1375 kcal
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Course
Main Course
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Cuisine
Filipino
Humba
Description
This Humba recipe begins by marinating pork belly cubes in a blend of vinegar, soy sauce, and pineapple juice, which tenderizes the meat and imparts a mild fruity acidity. After sautéing onions and garlic, the pork is browned to build flavor before adding the reserved marinade and letting it boil briefly without stirring, which helps develop a cooked vinegar taste.
Seasoning with peppercorns and bay leaves adds depth, and the inclusion of salted black beans (tausi) provides a salty umami character. Pineapple chunks and dried banana blossoms lend sweetness and texture, balancing the savory elements. Brown sugar is added near the end for further sweetness and to harmonize the flavors as the liquid reduces and fat renders.
The final dish is a tender, flavorful stew with a mix of tangy, sweet, and salty notes. It is served hot, usually with rice. Practical notes advise using pineapple juice (not syrup) for marinating to avoid an overly sweet or sticky texture, rinsing the tausi to reduce saltiness, and limiting marination time to prevent the meat from becoming mushy.
Ingredients
- 2 pounds pork belly cut into 1-½ inch cubes
- ¼ cup vinegar
- ½ cup soy sauce
- 1 cup pineapple juice
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion small, peeled and sliced thinly
- 6 cloves garlic peeled and minced
- 1 teaspoon peppercorns
- 2 bay leaf
- 1 can tausi salted black beans, 6 ounces, drained and rinsed
- 1 cup pineapple chunks
- 1 package banana blossoms dried, 1 ounce
- 1 tablespoon brown sugar
- salt to taste
Instructions
- In a bowl, combine pork, vinegar, soy sauce, and pineapple juice. Marinate in the refrigerator for about 30 minutes. Drain meat from marinade, reserving liquid.
- In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp.
- Add pork belly and cook, stirring occasionally, until lightly browned.
- Add reserved marinade and bring to a boil without stirring for about 2 to 3 minutes.
- Add peppercorns and bay leaf.
- Add tausi, pineapple chunks, and banana blossoms. Stir to combine.
- Lower heat, cover, and simmer until pork is tender.
- Add brown sugar and stir until dissolved. Season with salt to taste.
- Continue to cook until liquid is reduced and begins to render fat. Serve hot.
Notes
- Use pineapple juice, not heavy syrup, for marinating to maintain proper texture.
- Limit marinating time to about 30 minutes to avoid overly soft meat from acid breakdown.
- Rinse and drain the salted black beans (tausi) thoroughly to reduce excess saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1375 kcal
% Daily Value*
| Calories | 1375kcal | 69% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 124g | 191% |
| Saturated Fat | 44g | 220% |
| Cholesterol | 163mg | 54% |
| Sodium | 1708mg | 71% |
| Potassium | 806mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 23mg | 26% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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