Braised Pork: Filipino Humba
By: Marelie
Published: Monday, April 18, 2011 - 2:16am

Ingredients




1/2 gram kg or 500 pork belly cut into large cubes
1/2 gram kg or 500 pork butt shoulder cut into large cubes
1 whole head garlic crushed
1/2 cup vinegar
4 tablespoons brown sugar
4 tablespoons soy sauce
2 pieces bay leaf
1 tablespoon rice wine
2 pieces star anise
1/2 teaspoon oregano
3 tablespoons tausi or fermented black beans
1 cup whole peanuts
1/2 cup olive oil
1/2 teaspoon paprika
2 cups water
some Fried Bananas

Preparation

1 In a bowl, combine these ingredients:meat,garlic,vinegar,brown sugar,soy sauce and rice wine.Marinate for about 30 minutes.Set aside in the fridge. 2 After 30 minutes, transfer to a sauce pan and add: water,black beans and peanuts. 3 Cover and bring to a boil, once its boils, turn the heat to a simmering mode and add the rest of the ingredients: bay leaf,star anise,oregano,paprika and olive oil. 4 Cover and simmer for 1 hour or until the sauce thickens. 5 You can add fried bananas five minutes before turning off the heat or serve it separately.

About


It is clearly related to Adobo Recipe which is handed down to us by the Spaniards.The Chinese settlers came which introduced to us the braising method of cooking and therefore a fusion recipe was created by the Filipinos in Visayas area.I read that a woman was the author of this recipe.Humba is an adobo recipe with a twist of Chinese braise.The difference between Chinese Braise and Filipino Braise is that ours has thick sauce that coats the meat as well with a very strong flavor combination of salty,sweet and sour.The thrill of it is that it does not spoil at once,the shelf life is longer even for weeks.I remember my Uncle who would cooked Humba every time we had a family affair.Humba would usually consist of all the fatty parts and unwanted parts of slaughtered pig.Going home after the event,we have a garapon or jar of Humba with us.Personally,I am thrilled about this discovery because the magic of good food really goes a long long way.