Pork Humba
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
1013 kcal
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Course
Main Course
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Cuisine
Filipino
Pork Humba
Description
This Pork Humba recipe starts by searing pork belly pieces to render fat and develop color, enhancing its depth. Garlic is sautéed until aromatic before adding the pork back to the pot with key seasonings—soy sauce, vinegar, peppercorns, bay leaves, and ferment black beans—which add layers of umami and tang. Pineapple tidbits lend subtle sweetness and slight acidity. The mixture simmers with water until the pork is tender and flavorful.
After simmering, the lid is removed to reduce the liquid to a thick sauce that coats the meat. The balance of salty, sour, and sweet elements characterizes Humba’s unique flavor. The pork texture is tender and juicy, contrasted by the depth from fermented black beans and the brightness from pineapple. It is traditionally served over plain rice that absorbs the flavorful sauce.
Handling pork belly involves separating fatty and leaner portions to render fat properly without drying the meat. Fermented black beans should be rinsed or drained if too salty. This dish benefits from slow simmering and occasional water addition to achieve fork-tender meat and a thickened sauce.
Ingredients
- 2 tablspoons neutral cooking oil generic cooking oil
- 1.5 pounds pork belly - cut into 1x2-inch sizes -see NOTE 1
- 4 cloves garlic -minced
- 1 medium red onion - chopped
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 cups water - add more if needed
- 1 tablespoon peppercorn
- 2 pieces bay leaf
- ¼ cup banana blossoms optional, dried
- ¼ cup fermented black beans see NOTE 2, tausi
- ½ cup pineapple tidbits - liquids included (optional)
- 3 tablespoon brown sugar
Instructions
- Heat oil in a large pot over medium heat. Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.
- In the same pot, saute garlic until golden and aromatic. Add back the pork belly and stir.
- Add the rest of the ingredients and stir. Cover the pot and let it simmer for 40-50 minutes or until pork is tender. Add more water if needed until meat is fork-tender.
- Remove the cover and continue to simmer until liquid is reduced to a thick sauce.
- Transfer to a serving dish and serve with plain rice.
Notes
- If pork belly is very fatty, sear fatty parts first to render fat, then sear leaner parts briefly to avoid dryness.
- Rinse dried fermented black beans before use to reduce saltiness; if using canned, drain liquid.
- Add water gradually during simmering to prevent drying and ensure tender pork.
- Serve hot with plain steamed rice to complement the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1013 kcal
% Daily Value*
| Calories | 1013kcal | 51% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 93g | 143% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 122mg | 41% |
| Sodium | 1469mg | 61% |
| Potassium | 561mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 10.4mg | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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