Pork Humba Recipe
A perfect combination of sweet and savory, this pork humba recipe (braised pork) uses pork belly, salted black beans, and various spices. Best paired with rice!
Prep Time: 20 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 50 minutes
Pork Humba is a Filipino favorite braised pork dish which originated from Visayas, one of the three main islands in the Philippines. Traditionally, a pork humba is slow-cooked, to a point when the pork is super tender. Usually, pork humba uses vinegar, soy sauce, garlic, bay leaves, among other ingredients listed. Nowadays, not only is pork humba known in the Visayan region but also in other parts of the Philippines, even in some countries overseas where there is a Filipino community. This dish is best paired with plain rice, and best served while hot. Try this recipe and you'll find yourself adding more into your plate. Enjoy!
Ingredients
- 1 1/2 kg pork belly
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 pound spring onions, cut into 3.
- 2 tbsp salted black beans
- 3 pcs dried bay leaves
- 1/2 cup soy sauce
- 3 tbsp vinegar
- 3 tbsp brown sugar
- 1 tbsp pepper corn
Directions
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Heat a frying pan and fry the pork belly. Mix occasionally until the pork is cooked and set aside.
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In another cooking pot, combine the fried pork and all remaining ingredients. Turn on the heat into medium level and simmer the pork until completely tender.
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You can add water if the needed.
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Once the pork is tender, transfer it to a serving platter. Serve and Enjoy!
