5:52 AM
HUMBA - it could be the pickled version of our people and brothers from Visaya and Mindanao Region. The difference is I have it I tausi.
It is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.
Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.
This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used (I learned this from my friends that came from Cebu, Davao, and Gensan) – this gives more life to the dish as far as I’m concerned.
The Chinese Hong-ba, one of my favorite dishes, would probably be the closest to this dish in terms of flavor and preparation. This is usually eaten with cua pao, steamed dough with a texture similar to siopao. We’ll try to feature Hong-ba soon
Ingredient
1 kilo pork leg or the part of the pig, cut in cubes
2 tablespoons garlic, minced
2 small onion; chopped
2/3 cup vinegar
1/2 cup soy sauce
1/2 cup sugar or brown sugar
6 bay leaves
7 star anise
1 liter of Sprite or 7UP (without water or just use 1 cup of rice water - if you do not have rice water, good old water would do)
2/4 teaspoon ground black pepper
50 g dried banana blossoms (optional)
3tbsp - ½ cup of salted black beans (you could get it in cans and it is best to drain most of the sauce / juice present in the can and only use about 2-4 tablespoons worth of sauce / juice)
Cooking oil
Salt (add this based on your taste)
* The alternative is the use of rice water / water from the steamed or perhaps pineapple juice and spices to soften well.
method:
1) Separate let's huge slices or chunks of meat with fat concentrated in the meat flesh. And we put the meat with fat pot with a little water. Saute until we commemorated po po magmantika fat and brown the accompanying contents. Let's just watch, mix only to prevent burning. Please grease from the pork can be used for cooking and commemorated later. If more oil from pork fat, please put me in a bowl or bowl.
2) In a new and separate pots or pans, I put 1 liter of Sprite / 7UP and add the remaining meat pork to overwhelm it. Sprinkle with salt. Boil, simmer until tender Let pork and could reduce the sprite (down slightly). When the meat is tender, please keep us as the remaining reduced or water sprite
3) Saute garlic until onion is Goldern indulge and brown the garlic. Include pork. Let stir fry for a few minutes until slightly brown the meat. If re nagmantika the pig I just delete the excess oil.
4) Add the remaining water from the sprite or boiled pork. Put 1/2 cup soy sauce, brown sugar, bay leaves, star anise, ground black pepper and black bean sauce with it. Boil until Nuyo coax (or most of the liquid has evaporated).
* Estimate po po and put aside a little to tausi not too much salt content, please increase only according to your taste or desire.
5) Put the vinegar and please do not mix. Add the banana flower. Boil for 2-3 minutes more. Let simmer until the sauce seems to be its consistency. Taste it to make sure it was more sweet than sour. If it is too tart, add more sugar to the desired panlasaay achieved. Adjust the seasoning and soy sauce to taste. Done!
It is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.
Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.
This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used (I learned this from my friends that came from Cebu, Davao, and Gensan) – this gives more life to the dish as far as I’m concerned.
The Chinese Hong-ba, one of my favorite dishes, would probably be the closest to this dish in terms of flavor and preparation. This is usually eaten with cua pao, steamed dough with a texture similar to siopao. We’ll try to feature Hong-ba soon
Ingredient
1 kilo pork leg or the part of the pig, cut in cubes
2 tablespoons garlic, minced
2 small onion; chopped
2/3 cup vinegar
1/2 cup soy sauce
1/2 cup sugar or brown sugar
6 bay leaves
7 star anise
1 liter of Sprite or 7UP (without water or just use 1 cup of rice water - if you do not have rice water, good old water would do)
2/4 teaspoon ground black pepper
50 g dried banana blossoms (optional)
3tbsp - ½ cup of salted black beans (you could get it in cans and it is best to drain most of the sauce / juice present in the can and only use about 2-4 tablespoons worth of sauce / juice)
Cooking oil
Salt (add this based on your taste)
* The alternative is the use of rice water / water from the steamed or perhaps pineapple juice and spices to soften well.
method:
1) Separate let's huge slices or chunks of meat with fat concentrated in the meat flesh. And we put the meat with fat pot with a little water. Saute until we commemorated po po magmantika fat and brown the accompanying contents. Let's just watch, mix only to prevent burning. Please grease from the pork can be used for cooking and commemorated later. If more oil from pork fat, please put me in a bowl or bowl.
2) In a new and separate pots or pans, I put 1 liter of Sprite / 7UP and add the remaining meat pork to overwhelm it. Sprinkle with salt. Boil, simmer until tender Let pork and could reduce the sprite (down slightly). When the meat is tender, please keep us as the remaining reduced or water sprite
3) Saute garlic until onion is Goldern indulge and brown the garlic. Include pork. Let stir fry for a few minutes until slightly brown the meat. If re nagmantika the pig I just delete the excess oil.
4) Add the remaining water from the sprite or boiled pork. Put 1/2 cup soy sauce, brown sugar, bay leaves, star anise, ground black pepper and black bean sauce with it. Boil until Nuyo coax (or most of the liquid has evaporated).
* Estimate po po and put aside a little to tausi not too much salt content, please increase only according to your taste or desire.
5) Put the vinegar and please do not mix. Add the banana flower. Boil for 2-3 minutes more. Let simmer until the sauce seems to be its consistency. Taste it to make sure it was more sweet than sour. If it is too tart, add more sugar to the desired panlasaay achieved. Adjust the seasoning and soy sauce to taste. Done!
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