Humba
Pork Humba is a delicious Visayan version of adobo with pork belly, pineapples, black beans, and dried banana blossoms. It's so easy to make and is sure to be a family favorite.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds pork belly, cut into 1-1/2 inch cubes
- 1/4 cup vinegar
- 1/2 cup soy sauce
- 1 cup pineapple juice
- 1 tablespoon oil
- 1 small onion, peeled and sliced thinly
- 6 cloves garlic, peeled and minced
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 can (6 ounces) tausi (salted black beans), drained and rinsed
- 1 cup pineapple chunks
- 1 package (1 ounce) dried banana blossoms
- 1 tablespoon brown sugar
- salt to taste
Instructions
- 1
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.
- 2
In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp.
- 3
Add pork belly and cook, stirring occasionally, until lightly browned.
- 4
Add reserved marinade and bring to a boil without stirring for about 2 to 3 minutes.
- 5
Add peppercorns and bay leaf.
- 6
Add tausi, pineapple chunks, and banana blossoms. Stir to combine.
- 7
Lower heat, cover, and simmer until pork is tender.
- 8
Add brown sugar and stir until dissolved. Season with salt to taste.
- 9
Continue to cook until liquid is reduced and begins to render fat. Serve hot.