If You Enjoy Adobo (And Who Doesn’t?)—Then You’ll Love This Pork Humba With A Chinese Touch
Humba is a classic adobo-style pork stew from the Visayas with a Chinese touch—thanks to the black beans. If you happen to have a palayok or clay pot, use it to cook this dish. The moisture is locked in, the flavors permeate, and the pork belly gets very soft. For a healthier version, use leaner pork loin instead of pork belly, and lessen the sugar to your desired sweetness.
Braised Pork Humba
- 5 tablespoons canola oil, divided
- 1 1/2 kilos pork belly, skinless, cut into 3-inch cubes
- 10 cloves garlic, minced
- 1 cup diced onion
- 1/4 cup black beans
- 3/4 cup soy sauce
- 3/4 cup cane vinegar
- 3/4 cup brown sugar
- 3 pieces whole star anise
- 1 tablespoon black peppercorns
- 3 bay leaves
- 4 cups water
- 1 cup banana blossoms
1. Heat a large pan, Dutch oven or clay pot (palayok) on medium high. Add 3 tablespoons canola oil and sear pork cubes for 3 to 5 minutes on both sides until pork is completely browned. Set aside.
2. Add more oil to the pan. Add garlic, onion, and black beans and sauté for 5 minutes. Reduce heat to low.
3. Add pork, soy sauce, vinegar, brown sugar, star anise, black peppercorns, and bay leaves. Bring to a boil, then reduce heat to a simmer.
4. Add water enough to cover pork and add banana blossoms. Braise for 1 to 2 hours or until pork is fork-tender. Serve hot with rice.
This recipe first appeared in FOOD Magazine, April-May 2015 Issue
Styling by Pixie Rodrigo Sevilla
Photography by Paulo Valenzuela