📝 About This Recipe
Humba is the soul-warming crown jewel of the Visayas region in the Philippines, offering a deeper, richer, and sweeter profile than the traditional Adobo. This celebratory dish features pork belly slow-braised to buttery perfection in a complex sauce of fermented black beans, soy sauce, and star anise. The inclusion of palm sugar and dried banana blossoms creates a unique harmony of savory, sweet, and earthy notes that defines authentic Filipino comfort food.
🥗 Ingredients
The Meat
- 1 kg Pork Belly (Liempo) (cut into 2-inch cubes)
Aromatics and Spices
- 6-8 cloves Garlic (smashed and minced)
- 1 medium Red Onion (chopped)
- 1 teaspoon Whole Peppercorns
- 2-3 pieces Star Anise (whole)
- 3 pieces Bay Leaves (dried)
The Braising Liquid
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan)
- 1/4 cup Cane Vinegar (or Apple Cider Vinegar)
- 1 cup Pineapple Juice (unsweetened)
- 1/4 cup Palm Sugar (or dark brown sugar, packed)
- 1-2 cups Water (as needed)
The Signature Additions
- 2-3 tablespoons Salted Black Beans (Taosi) (rinsed well to control saltiness)
- 1/2 cup Dried Banana Blossoms (soaked in water for 10 minutes)
- 4-6 pieces Hard-boiled Eggs (peeled)
- 2 tablespoons Cooking Oil (for searing)
👨🍳 Instructions
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1
In a large bowl, marinate the pork belly cubes in soy sauce, minced garlic, and peppercorns for at least 30 minutes (ideally overnight in the fridge).
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2
Drain the pork, reserving the marinade. Pat the pork dry with paper towels to ensure a good sear.
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3
Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork belly in batches until all sides are golden brown and the fat begins to render. Remove pork and set aside.
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4
In the same pot, leave about 1 tablespoon of oil. Sauté the onions until translucent and soft.
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5
Return the seared pork to the pot. Pour in the reserved marinade, pineapple juice, and cane vinegar. Do not stir yet—let the vinegar boil off for 2-3 minutes to mellow the acidity.
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6
Add the palm sugar, star anise, bay leaves, and salted black beans. Stir gently to combine.
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7
Add enough water to just submerge the meat. Bring the liquid to a boil.
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8
Reduce heat to low, cover the pot, and simmer gently. This slow-cooking process should take about 60 to 75 minutes, or until the pork is fork-tender.
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9
Halfway through the cooking time, add the soaked banana blossoms (discard the soaking water).
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10
Once the meat is tender, gently tuck the hard-boiled eggs into the sauce so they absorb the color and flavor.
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11
Uncover the pot and increase the heat slightly. Simmer for another 10-15 minutes until the sauce reduces and thickens into a glossy, syrupy consistency.
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12
Taste the sauce. If it's too salty, add a pinch more sugar; if too sweet, a splash of vinegar. The fat should be translucent and 'shaking' when moved.
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13
Transfer to a serving platter, ensuring each guest gets an egg and plenty of the rich sauce.
💡 Chef's Tips
Always rinse your salted black beans (taosi) thoroughly, as they can be overwhelmingly salty if used straight from the jar. For the best texture, choose pork belly with even layers of fat and meat; the fat is essential for the 'melt-in-your-mouth' experience. If you have time, make Humba a day in advance; like most Filipino braises, the flavors deepen and improve after a night in the refrigerator. Do not skip the star anise—it provides the signature aromatic 'licorice' note that distinguishes Humba from Adobo. If the sauce is too thin, you can remove the meat and boil the liquid rapidly until it reaches a glaze-like consistency before returning the meat to the pot.
🍽️ Serving Suggestions
Serve steaming hot over a generous mound of fragrant white jasmine rice to soak up the sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, acidic crunch that cuts through the richness of the pork. A cold glass of calamansi juice or a crisp lager beer complements the sweet and savory notes perfectly. For a traditional touch, serve with steamed bok choy or blanched kangkong (water spinach) on the side.