Humba recipe is a very common dish in the southern part of the Philippines and one of the comfort foods of every Filipino household. During my child days, my late grand mother would always cook Humba for us and I really love her version of cooking it.
Humba is somehow similar to the famous pork adobo in terms of appearance. It uses the same basic ingredients of pork adobo, however there are additional ingredients added for it to have a different taste.
Based on the information gathered, humba is from Chinese origin, the rump of ham or pork cooked with garlic, water, soy sauce, brown sugar and other spices.
Pork humba has a lot of variations from household to household. And I will be sharing one of those variations using Piña as an additional ingredients.
Ingredients:
1/2 Kilo Pork liempo, cut into chunks
5 cloves garlic, minced
1 head onion, diced
1 tbsp cooking oil
2 1/2 tbsp brown sugar
2 tbsp cane vinegar
3 tbsp soy sauce
3 tbsp tausi(salted black beans)
1 piece laurel leaf
1 tsp whole paminta
1 cup pineapple chunks
1 cup pineapple juice(syrup from pineapple chunks)
Procedure:
1. Preheat pan with oil, cook pork liempo until it turns brown.
2. Add onion and garlic and let it stay for a while or until the onion turns transparent.
3. Pour in soy sauce together with laurel leaf and whole paminta.
4. Add pineapple juice and simmer over medium heat until pork is tender. Add water if needed then bring to a boil.
5. Add vinegar, salted black beans and sugar. Simmer for 4 minutes.
6. Add the pineapple chunks, mix and allow to simmer for 3 minutes.
7. Serve warm and enjoy.
This version of pork humba is coming from Visayas and Mindanao. Other version includes dried banana blossoms which my late grand mother used to cook for us. You can replace pineapple chunks with dried banana blossoms if you want. On the other hand, Luzon's version of humba does not have salted black beans, instead they use bananas or toasted bread.
Image Source: Del Monte Recipe Guide
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