Filipino Recipes

 » Humba Recipe (Braised Pork Belly with Sugar)

Humba Recipe (Braised Pork Belly with Sugar)

filipino humba

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.

 

Ingredients :

  • 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)
(Food Measurement)

Cooking Procedures :

  1. 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.
  2. 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.
  3. Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

 

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My Recipe Rating is 5 out of 5 stars: with 40 comment review(s)

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40 Responses to “Humba Recipe (Braised Pork Belly with Sugar)”

Read below or add a comment...

  1. Cecilia says:
    November 22, 2011 at 4:08 am

    In pampanga we call it estopadong pata, but no hard boiled eggs and potatoes. Just a sweet version of sweeten adobo.

    Reply
  2. heide says:
    November 14, 2011 at 11:11 am

    im from Tanjay, Negros Oriental (midst of Dumaguete City and Bais City)…and my ex mom in law has a native restaurant and when cooking humba she always instruct the kusinera (eatery cook) to use Coke (soda) instead of water…and use Molasses instead of brown sugar and to add 5 tablespoon of ketchup in it and cook it in a low fire. I love the taste. Im living in the states now (Charlotte) and i crave humba the way my mom in law cooked it especially during Fiesta Celebration.

    Reply
  3. grace says:
    October 18, 2011 at 11:32 pm

    says: i’ll try this one..looks delicious.. hope i cud cook it correctly..thanks for posting this recipe..

    Reply
  4. JOMARI says:
    September 7, 2011 at 1:20 am

    HMMMMMMMMMMM PARANG MASARAP

    Reply
  5. yolalyakatarungan says:
    September 3, 2011 at 7:53 pm

    I always wanted to have a copy of the recipe humba.I often wonder how it taste,know i know and many thanks to you.

    Reply
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