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Despite being likened to adobo, pork humba is in a league of its own. Originating from the Visayas, the traditional ulam features pork cuts slow-cooked in a savory-tangy sauce. As the dish traveled across islands, a pork pata humba variation surfaced and became a handaan favorite. Hocks lent the humba a stickier consistency, which makes it perfect with steamed white rice.
When learning how to cook pork humba, make sure you choose a cut that isn't too intimidating. In this recipe, Momshie Melai Cantiveros uses the versatile pork belly or liempo that cooks faster than pata. Fried saba bananas make the dish heartier and add a bit more sweetness. Remember to serve this with a sawsawan of fish sauce, red chili, and calamansi. The saltiness of the condiment cuts through the fat and reduces the umay factor from gelatinous meat. Excited to start?
Ingredients for Pork Humba Recipe
- 1 kg pork meat (liempo cut)
- 8 oz lemon-lime soda (Sprite)
- water
- 1 tsp salt
- 3 tbsp white sugar
- 1 tsp ground pepper
- ¼ cup vinegar
- 30 ml soy sauce
- 2 pcs Knorr Pork Cubes
- 1 can black beans, drained
- 3 pcs saba bananas, fried
How to Cook Pork Humba
Step 1
Heat oil in a pan and sear pork until browned. Drain excess oil.
Step 2
Transfer pork to a pot. Add soda and enough water to cover the meat. Bring to a boil, then lower heat to simmer pork until tender.
Step 3
Add salt, sugar, pepper, vinegar, and soy sauce; mix well. Add Knorr Pork Cubes and stir until fully dissolved.
Step 4
Continue simmering until the meat is fork-tender.
Step 5
Add black beans and fried saba. Serve hot.
This humba recipe is easy to follow but requires patience. Don't rush the process because you want the meat very tender and the sauce oozing with linamnam. Don't worry because you don't have to spend the entire time standing in front of the stove. You can leave the dish and only check a few times as it simmers. Want to cut the cooking time further? A pressure cooker can help.
Other pork humba recipes include banana blossoms and brown sugar for a richer sauce. You can also add pineapple juice and red bird's eye chilies for another version. Don’t wait for the next party to cook this dish! Celebrate every day by sharing this humba with your family.