The dish resembles adobo in appearance but the taste is on the sweeter side because of the addition of sugar.
Humba was invented to preserve meat for future use by cooking the meat in vinegar. This cooking process lengthens the shelf life of the meat to several days without refrigeration especially if submerged in its own oil.
- 1 kilo pork belly
- 5 cloves of garlic
- 1 medium onion
- 240 ml pineapple juice
- ½ cup soy sauce
- ¼ cup vinegar
- 1 tablespoon of sugar
- 3 to 4 pieces dried bay leaves
- Pepper to taste
- 1 bunch of banana blossoms
- 2 tablespoons of black beans
- 1 to 2 cups of water
- Prepare the pork belly and cut them into serving portions. Add them to a heated pan (no oil) and then sear for a few minutes. Flip them to cook the other side. When the meat has browned and the oil has been rendered, set them aside.
- Remove some of the oil from the pan. Add the garlic and onions and saute for a few minutes. Add the seared pork belly back to the pan and saute them altogether.
- Pour the pineapple juice and the soy sauce. Add some black pepper, sugar, dried bay leaves, and banana blossoms.
- Pour 1 to 2 cups of water to help cook the meat. (Add more if needed). Cover the pan and let it simmer for 45 to 60 minutes or until the pork is tender. Stir in between cooking to prevent burning.
- After an hour, add the vinegar. Do not stir for 3 minutes. Wait for the raw taste of the vinegar to evaporate before stirring. Then, add the black beans. Cover again and let it cook for a few minutes until the sauce has been reduced. Turn the heat off.
- Transfer the humba to a serving plate.
Humba is best partnered with some hot steaming rice and best eaten during lunches and dinners. Yum!