Pork humba (braised pork with black beans and pineapples) is a native dish in southern Philippines. It is similar to pork adobo, the most famous Filipino cuisine (and probably the country's national dish!). But there are few significant differences. The most glaring one is the taste of its sauce - it's salty and sweet!
This Filipino dish is characterized by the spices derived from Chinese braised pork belly– star anise, salted black beans, and banana blossoms. This is one of the best Filipino-Chinese food fusion one could ever try.
Due to the growing evolution of this savory pork humba, there are a lot of varieties of how it's done and cooked. But the authentic ones come from the Visayas. So here is the Bisaya recipe I'm sure you'll love!
RECIPE
INGREDIENTS:
Pork - 1/2 kg, cut in cubes (around 8 cuts)
Soy sauce (dark and salty) - 5 teaspoons
Vinegar - 3 teaspoons
Brown sugar - 3 teaspoons
Cooking oil - 1 teaspoon only
Boiled eggs - 2 pieces
Onions - 1 small piece, chopped
Garlic (optional) - 2 cloves, crushed
Ginger - 1 thumb, chopped
Black beans (tausi) - 4 teaspoons
Dried banana blossoms (optional)
Pineapple tidbits - small can
Pineapple juice - small can
Ground black pepper - 1/2 teaspoon
Cracked or whole black pepper - 1 teaspoon
Star anise - 2 pods
Bay leaves - 3 leaves
Salt to taste
PROCEDURE:
Marinate the pork with soy sauce, vinegar, pineapple juice, ground pepper, half of chopped garlic, for 40 minutes to 1 hour.
Heat the pan. Put in the cooking oil. Saute the remaining chopped garlic, ginger and onion (opitional) for around 30 seconds.
Pour in the marinated pork, including the liquid and the ingredients therein.
Add sugar and cracked black pepper. Stir occasionally.
Let it boil. 30 minutes. Add water, soy sauce, vinega, and/or sugar as necessary.
Add star anise, bay leaves, tausi, and pineapples. Add boiled eggs. Stir.
Simmer for another 20-30 minutes, or until pork is tender. Add salt to taste.
Serve and enjoy your pork humba!
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