Humba is the family's all-time favorite main dish to serve every meal. It looks closely similar to pork adobo but there is something more to this dish. It leans more on the sweet side which makes it more savory, the process might be a little complicated but it surely yields a dish that everyone will love!
The good thing with Humba dish is it can last for several days without spoiling due to the vinegar present and especially if it is immersed in oil. Surprisingly, it even tastes delicious the longer it stored.
So prepare to cook a delicious main dish to serve for your family to fill up their empty tummy! I'm sure they will love it and ask for more rice with this Bisaya homemade recipe.
1kg pork belly, cut into medium-sized pieces
2 grams of dried banana blossoms
3/4 tablespoon black pepper
3 cloves garlic, crushed and chopped
2 red onions, chopped
3/4 cup cane vinegar
1/2 cup soy sauce
1 and a half cup Sprite soda
6 pcs dried bay leaves
7 pcs star anise
1 cup water
1/2 cup canned black beans, drained
Salt and pepper to taste
- Separate chunks with pork fat with the chunks of the lean meat.
- Heat a pan and put the fatty chunks with a half a cup of water. Cover with lid and bring to boil. Check if the liquid is evaporated and all that remain is a meat oil.
- Stir occasionally to avoid burning, remove meat from pan. Set aside the meat oil.
- In a separate pan, boil the rest of the pork with one cup of water.
- Sprinkle 1 tablespoon of salt and bring to a boil until meat is tender and the stock is reduced to half.
- In another pan, saute garlic and onions using the meat oil.
- Add the pork stock, soy sauce, Sprite soda, bay leaves, ground black pepper, and the black beans. Cook and bring to a boil.
- Pour the cane vinegar but do not stir so that it will not spread the smell of raw vinegar.
- Boil for 3 minutes and lower down the heat. Let them simmer until the sauce becomes thick.
- Taste the salt and make sure it leans on the sweet side than sour. Add more Sprite soda if necessary.
- Add salt and pepper to adjust the seasoning.
- Transfer in a bowl and serve.
- To make this dish a success, make sure to look for a good pork belly slices with equal parts of lean meat and fats. Simmer it slowly in low heat until the fat part is translucent in colors.
- Instead of pork belly as your choice of pork, you can also use ham or hocks as a substitute.
- You may try adding another ingredient such as herbs, mushrooms, potatoes, carrots, oysters sauce, chilies, and hard-boiled egg depending on your preference.
Not every day I can cook or I can get a chance to cook this dish but I always fell in love with the savory, sweet and sour twists of the lip-smacking pork meat that is made fork-tender and melt in the mouth by the traditional slow cooking process.
Enjoy eating everyone!
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