28/11/2024
PORK HUMBA RECIPE ❤
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📌What is Humba: Humba (homba), which literally translates to tender (hum) pork (ba), is a Visayan braised pork dish similar to the classic adobo. It's said to have originated from the Chinese hong-bah/hong-mah, a red braised pork belly dish brought to the Visayas islands by Hokkien traders.
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🍽 Humba
Ingredients:
2 pounds pork belly,or pata cut into 1-½ inch cubes
¼ cup vinegar
½ 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.
Notes:
•You’ll use the liquid in the pineapple can to braise the meat, so make sure the fruit is packed in juice and not heavy syrup.
•Do not marinate the meat for an extended period, as the acidity of the vinegar and pineapple juice will break down the meat's protein fibers, altering the texture.
Rinse the tausi and drain well; they're usually packed in salty brine.
