Pork Humba by Chef Vanjo
This sweet-savory dish combines the rich flavors of slowly cooked pork belly, soy-vinegar marination sauce, sweet spiced flavors of pineapples.
Humba, originated in the Visayas islands, is derived from a Chinese dish. It refers to slow-cooked highly spiced pork belly.
- 1 kg pork meat (pata cut)
- ½ cup banana blossom (dried)
- 1 pc Knorr pork cube 10 g
- ¼ cup black beans, salted (tausi)
- ¼ cup brown sugar
- 1 pc white onion
- 4 cloves garlic, crushed
- 3 pcs bay leaves
- ½ tbsp peppercorn, crushed
- 4 cups pineapple juice
- ½ cup soy sauce
- 1 tsp vinegar
- 6 cups water
- 3 tbsps cooking oil
- Pour water in a cooking pot. Let boil. Add the pork pata cuts. Scoop out the scums that will eventually float. Cover and boil in medium heat for 40 to 60 minutes. You can add more water if needed.
- Remove the pata from the cooking pot and set it aside. Discard the water.
- Pour oil into a clean cooking pot. Once the oil gets hot, sauté garlic and onion.
- Add the boiled pata. Stir and cook for 1 minute. Pour the soy sauce and pineapple juice into the pot. Let boil.
- Add Knorr Pork Cubes. Stir.
- Add the dried bay leaves, cracked peppercorns, dried banana blossoms, and salted black beans (tausi). Stir. Cover and continue to cook between low to medium heat until the liquid reduces to half.
- Add the vinegar. Stir then add brown sugar. Continue to cook for 5 minutes uncovered.
- Transfer to a serving bowl or plate. Serve. Share and enjoy!