Humba

Pork Humba with pineapple, tausi, and dried banana blossoms is a delicious medley of sweet and savory flavors that pairs well with steamed rice! This Visayan version of adobo is easy to make and sure to be a family favorite.

When I told my mom in 2016 that I quit my job to blog full-time, the first thing she said after a long silence was, "Paano pag nawalan ka na nang iluluto?” What if you run out of things to cook?

She sounded so worried about my decision that I couldn't help but burst out laughing. Her question was just funny, endearing, and preposterous at the same time.

Filipino cuisine is so rich, steeped in history, and full of regional flavors; I don't think I'll run out of food to blog about. Case in point: this humba. The preparation and cooking procedure are similar to our pineapple pork adobo recipe, but by adding a few additional ingredients, such as fermented black beans and banana blossoms, you have a brand-new dish to explore!

What is Humba

Humba (homba), which literally translates to tender (hum) pork (ba), is a Visayan braised pork dish similar to the classic adobo. It's said to have originated from the Chinese hong-bah/hong-mah, a red braised pork belly dish brought to the Visayas islands by Hokkien traders.

In this regional version, pork belly is slow-cooked in a mixture of soy sauce, vinegar, pineapple juice, and aromatics such as garlic, onions, peppercorns, and bay leaves. Pineapple, fermented black beans, and dried banana blossoms are added for extra depth of flavor and texture.

Ingredient notes

• As in pork hamonado, pork belly is the most commonly used cut, but other cuts, such as shoulder, leg, or hocks, will also work.
• Although vinegar is the traditional braising liquid for humba, pineapple juice brings a sweet, fruity taste. Make sure the canned pineapples are packed in juice, not heavy syrup, lest the dish becomes overly sweet.
• Use brown sugar instead of white sugar, as it has a slightly less concentrated sweetness and contains molasses, which enhances the sauce's rich flavor. If available, you can also use palm or muscovado sugar.
• Dried banana blossoms and tausi or fermented black beans are added for texture and flavor.
• I like to add pineapple chunks, but other versions of the recipe also include saba bananas.

Cooking steps

• Marinate the pork in vinegar, soy sauce, and pineapple juice for about 30 minutes in the refrigerator. 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. Drain the meat from the marinade, reserving the liquid.
• Sauté the aromatics in a wide pan until softened. Add pork belly and cook until lightly browned. While you can combine everything in one step, searing over high heat caramelizes the meat's surface, enriching the dish with more complex flavors.
• Add reserved marinade and bring to a boil without stirring for a few minutes to cook off and mellow the strong acid taste. Pour in water.

• Add peppercorns, bay leaf, tausi, pineapple chunks, and banana blossoms. Rinse the tausi before adding, as they're usually packed in salty brine.
• Lower heat and simmer until pork is fork-tender. Sweeten with brown sugar and season with salt to taste. You can enjoy the dish a little saucy or keep cooking the sauce down until reduced to a rich, glossy glaze.

How to serve and store

• Humba bisaya is usually served as the main entree for lunch and dinner, with piping-hot steamed rice as the perfect canvas for its sweet-and-savory meat and sauce.
• It's a great make-ahead dish. Store in a covered container and refrigerate for up to 3 days or freeze for up to 2 months.
• Reheat in a saucepan over medium heat for about 7 to 10 minutes, or in the microwave in 2- to 3-minute intervals, until warmed through.