Humba is an interesting Filipino dish I think everyone should try. Basically, it is a kind of a stew that is somehow similar to the Adobo. But because of different ingredients involved, it somehow creates a burst of different flavors- sweet, salty, and sour- that you would definitely enjoy in every bite.
The basic dish would involve pork (you could check the basic recipe here: Pork Humba), but of course, we’d like to make it even more interesting by using a pork belly slab (yum!).
As you will see, the procedure is very simple and no ‘cooking expertise’ is needed to come up with this dish. So it is easy to make this a go-to ulam when you could think of something new. This is a good fit to your arsenal of Filipino dishes, so learn cooking one today!
- 1 kilo pork belly slab
- 2 heads garlic, minced
- 1 pc red onion, quartered
- 3/4 cup white vinegar
- 1 cup soy sauce
- 1 cup brown sugar
- 2 tbsps salted black beans, drain and wash
- 1 tsp ground black peppercorns
- 3 pcs bay leaves
- 2 pcs star anise
- 1/4 cup peanuts, skin off
- Water as needed
- In a stockpot, place the water, onion and pork belly.
- Season with salt and ground peppercorns.
- Boil the pork belly until tender.
- Drain, set aside and let it cool.
- In a mixing bowl, combine vinegar, soy sauce, sugar, and salted black beans.
- Marinate the pork belly in the sauce mixture.
- In a deep pan, place pork belly and the marinade.
- Boil, reduce the heat into simmer and let it cook until tender.
- Add water as needed while the pork is not yet tender.
- Once the pork is tender, remove the sauce and slice thinly.
- Serve in a dish.
- Reduce the sauce mixture and drizzle on top of the pork belly.