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See all pandamartsSlow-Cooked Tender Humba Recipe
A Filipino-Chinese fusion dish, humba is a cross between the classic braised pork belly and the pork adobo. A beautiful combination of glazed melt-in-your-mouth pork belly slow-cooked in a sweet and tangy sauce; each bite packs different flavour notes that will surprise your tastebuds. Here’s how you can recreate this dish with our humba recipe.
Meal: Lunch, Dinner
Cuisine: Filipino, Chinese
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
- 2 tbsp of vegetable oil
- 700g of pork belly, cut into bite-sized pieces
- 4 cloves of garlic, minced
- 1 red onion, chopped
- 60ml of soy sauce
- 60ml of vinegar
- 475ml of water
- 1 tbsp of peppercorns
- 2 pieces of bay leaves
- 30g of dried banana blossoms
- 30g of fermented black beans
- 3 tbsp of brown sugar
Equipment
- 1 large pot
- 2 bowls
Directions
- In a large pot, add oil over medium heat.
- Add pork belly and sear until all sides are lightly browned, and the fats are rendered.
- Transfer the pork into a bowl and set it aside.
- Transfer the oil into another bowl, leaving 2 tablespoons worth of oil in the pot.
- Add garlic and sauté until it is golden and the oil is fragrant.
- Add the pork belly back in and stir.
- Add the red onion, soy sauce, vinegar, water, peppercorns, bay leaves, banana blossoms, fermented black beans, brown sugar and stir to combine.
- Cover the lid, turn the heat down to medium-low and let it simmer for 50 minutes until the pork is tender.
- Remove the cover and simmer until the sauce has reduced and thickened.
- Transfer to a serving dish and serve.
The Perfect Humba
Here are a few tips and tricks on how you can make the perfect humba recipe to impress your friends and family. Before cooking, blanch the pork belly and rinse it under running water to remove any impurities. This gives your humba a clearer glaze and removes any possible unpleasant odours from the pork. To further infuse the flavour, simmer the pork for a few minutes in the sauce mixture before adding in the water. Do a taste test before further seasoning your humba. Reduction of the sauce may increase the saltiness of the dish.