Humba

3.66 from 26 votes

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.

Prep Time15

Cook Time1

Marinating30

Total Time1 45

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 1320kcal

Author: Lalaine Manalo

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 cup water
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

US Customary - Metric

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 aromatic.
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 water.
Add peppercorns, bay leaf, tausi, pineapple chunks, and banana blossoms. Stir to combine.
Lower heat, cover, and simmer until pork is fork-tender.
Add brown sugar and stir until dissolved. Season with salt to taste.
Continue cooking to reduce the sauce reduced to desired consistency.

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