Humba

Pork Stewed in Vinegar, Garlic,
Soy Sauce and Sugar

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Humba, said to be the Adobo of the Visayas(Central Philippines), is a sweet and tangy pork dish that is a staple in every town fiesta in that region.

It is a cross between Adobo, Paksiw na pata, Pares, Chinese pork asado and Patatim.

Cooked like adobo, or with vinegar, soy sauce, bay leaf and garlic as base ingredients,  then brown sugar is added for sweetness, together with Star Anise for a little licorice taste.

So easy to prepare, you can dump all the ingredients in a pot and once the meat gets tender and the sauce thickens -- dinner is ready!

So next time you are undecided whether to make Adobo or Paksiw na Pata, try making this Humba recipe, instead.

YOUR HUMBA RECIPE SHOPPING LIST:

• Pork Belly (Liempo)
  
• Bay leaf
  
• Star Anise
  
• Brown sugar
  
• Dried Banana Blossom (Bulaklak ng Saging)
  
  

IN THE PANTRY:

• Soy Sauce
• Vinegar
  
• Garlic
  
• Onion
  
  

INGREDIENTS

• 1 Kilo Pork Belly (Liempo), cut in serving sizes
• 1 cup Soy Sauce
  
• 1/2 cup    Vinegar
  
• 5 cloves Garlic, crushed
  
• 1 piece Onion, chopped
  
• 2 Tablespoon Brown sugar
  
• 2 pieces Bay leaf
  
• 4 pieces Star Anise
  
• 1/2 teaspoon Ground Pepper        
  
• 1 pack Dried Banana Blossom (Bulaklak ng Saging)
  
  
• 1 to 1 1/2 liter Water
  
  

Humba

1    Put all the ingredients (pork, soy sauce, vinegar, bay leaf, garlic, onion, star anise, brown sugar and ground pepper) in a pot, and bring to a boil.

2   Simmer until the meat is tender, adding more water as needed.

3   Reduce the sauce until thick, then add the dried banana blossoms.

4   Serve with steamed white rice and enjoy!.

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