Humba
Pork Humba is a delicious Visayan version of adobo with pork belly, pineapples, black beans, and dried banana blossoms. It's so easy to make and is sure to be a family favorite.
Servings: 4 Servings
Calories: 1375kcal
Ingredients
- 2 pounds pork belly, cut into 1-½ inch cubes
- ¼ cup vinegar
- ½ cup soy sauce
- 1 cup pineapple juice
- 1 tablespoon oil
- 1 small onion, peeled and sliced thinly
- 6 cloves garlic, peeled and minced
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 can (6 ounces) tausi (salted black beans), drained and rinsed
- 1 cup pineapple chunks
- 1 package (1 ounce) dried banana blossoms
- 1 tablespoon brown sugar
- salt to taste
Instructions
- In a bowl, combine pork, vinegar, soy sauce, and pineapple juice. Marinate in the refrigerator for about 30 minutes. Drain meat from marinade, reserving liquid.
- In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp.
- Add pork belly and cook, stirring occasionally, until lightly browned.
- Add reserved marinade and bring to a boil without stirring for about 2 to 3 minutes.
- Add peppercorns and bay leaf.
- Add tausi, pineapple chunks, and banana blossoms. Stir to combine.
- Lower heat, cover, and simmer until pork is tender.
- Add brown sugar and stir until dissolved. Season with salt to taste.
- Continue to cook until liquid is reduced and begins to render fat. Serve hot.
Video
Notes
- You’ll use the liquid in the pineapple can to braise the meat, so make sure the fruit is packed in juice and not heavy syrup.
- Do not marinate the meat for an extended period, as the acidity of the vinegar and pineapple juice will break down the meat's protein fibers, altering the texture.
- Rinse the tausi and drain well; they're usually packed in salty brine.
Nutrition
Calories: 1375kcal | Carbohydrates: 39g | Protein: 26g | Fat: 124g | Saturated Fat: 44g | Cholesterol: 163mg | Sodium: 1708mg | Potassium: 806mg | Fiber: 3g | Sugar: 31g | Vitamin A: 93IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 3mg