I love Humba Recipe. This Filipino recipe is a popular filipino dish in the Visayas and Mindanao regions of the Philippines, of course that’s based on my knowledge because I used to lived from these two areas. In Luzon region, I know they have a humba version too but don’t know how they call them.
Humba is one of the Filipino dishes I prepared during our recent get-together with our friends here in our town. Everyone loved it and even one of them was so excited upon seeing the dish on the table because he missed it a lot. Some were even surprised when they noticed some potatoes and hard-boiled eggs together with the dish which I got this idea by my mom’s friend, who was a kusinera. She even cook the humba in Chinese style which has a distinctive flavor, now I can’t wait to find out how she made it. If I’ll be able to find that version, I’ll be posting it here, the Chinese style version of humba.
- 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
- 1 cup water
- 3 cloves garlic, crushed
- 1/3 cup vinegar
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 1 bay leaf
- 1/4 tsp. pepper or 1 tsp. peppercorns
- 1 tsp. oil
- salt to taste
- 3 potatoes, peeled and quartered (optional)
- hard-boiled eggs (optional)
Cooking Procedures :
- Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
- If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
- Remove bay leaf and peppercorns (if used) just before serving. Serve hot.
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