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    Humba Recipe by Mommy

    Uploaded by

    Jax Kumar
    This document provides a recipe for humba, a braised pork dish from the Visayas and Mindanao regions of the Philippines. The recipe calls for marinating and braising pork butt, garlic, onion, fermented black beans, and optional banana blossoms in a sauce of vinegar, brown sugar, soy sauce, and spices. Fried potato wedges and saba fish are served alongside the finished dish. Humba is a favorite Filipino comfort food for special occasions that is similar to adobo but sweeter and more pungent from the black beans.

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    Humba Recipe by Mommy

    Uploaded by

    Jax Kumar
    37 views2 pages
    This document provides a recipe for humba, a braised pork dish from the Visayas and Mindanao regions of the Philippines. The recipe calls for marinating and braising pork butt, garlic, onion, fermented black beans, and optional banana blossoms in a sauce of vinegar, brown sugar, soy sauce, and spices. Fried potato wedges and saba fish are served alongside the finished dish. Humba is a favorite Filipino comfort food for special occasions that is similar to adobo but sweeter and more pungent from the black beans.

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    This document provides a recipe for humba, a braised pork dish from the Visayas and Mindanao regions of the Philippines. The recipe calls for marinating and braising pork butt, garlic, onion, fermented black beans, and optional banana blossoms in a sauce of vinegar, brown sugar, soy sauce, and spices. Fried potato wedges and saba fish are served alongside the finished dish. Humba is a favorite Filipino comfort food for special occasions that is similar to adobo but sweeter and more pungent from the black beans.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    37 views2 pages

    Humba Recipe by Mommy

    Uploaded by

    Jax Kumar
    This document provides a recipe for humba, a braised pork dish from the Visayas and Mindanao regions of the Philippines. The recipe calls for marinating and braising pork butt, garlic, onion, fermented black beans, and optional banana blossoms in a sauce of vinegar, brown sugar, soy sauce, and spices. Fried potato wedges and saba fish are served alongside the finished dish. Humba is a favorite Filipino comfort food for special occasions that is similar to adobo but sweeter and more pungent from the black beans.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    PORK BUTT “HUMBA”

    WHAT TO PREPARE:

    1 k pork butt (or pork belly or pork hocks), cut into serving pieces
    3 cloves garlic, minced
    1 medium onion, chopped
    3 tbsp fermented black beans
    1/2 cup dried banana blossoms (optional)
    3 pcs saba, fried and sliced
    2 medium potatoes; peeled, cut into wedges and fried

    Marinade:
    1/2 cup balsamic vinegar (or apple cider or white vinegar)
    1/2 cup brown sugar
    3 tbsp soy sauce
    1 tsp salt
    1 tsp whole black peppercorns (or ground pepper)
    2 pcs dried laurel leaves
    1/2 tsp dried oregano leaves (optional)
    2 cups water (rice water, if available)

    HOW TO DO IT:

    1. Combine all marinade ingredients in a bowl.


    2. Add pork pieces, and mix well.
    3. Cover the bowl and let the mixture marinate in the refrigerator for 1 hour.
    4. After 1 hour, pour vegetable oil in a heavy pan (or Dutch oven); sauté garlic and
    onions. Add the pork pieces and stir fry until golden brown.
    5. Pour the marinade into the cooking meat and bring to a boil over high heat.
    6. Reduce heat, cover and allow to simmer for 1 hour or until the meat is tender,
    stirring occasionally and adding more water, if needed.
    7. Add the black beans (and dried banana blossoms, if using some). Simmer for another
    10 minutes, or until most of the liquid has evaporated and the sauce has thickened
    to desired consistency.
    8. Add more salt, soy sauce and sugar to desired taste.
    9. When the dish is completely done, remove from heat and transfer to a serving
    platter and top with the fried potato wedges and saba.
    10. Serve with steamed rice.
    TAKE HOME:

    Humba is a braised pork dish, which is most famous in the Visayas and some parts of
    Mindanao. It is a favorite dish people of these regions prepare for special occasions; albeit, a
    comfort food also. 

    The name humba probably originated from the Visayan phrase “Humot Nga Baboy” with
    the first two syllables Hum and Ba joined together. Humot is a word in the Visayan dialect
    which could be roughly translated to mean “sweet smelling” or “with a delicious smell.”
    Baboy, on the other hand, means pork, as we all know. 

    There are also claims that humba is Chinese in origin based on the assumption that most of
    the ingredients are Chinese by influence. Further, humba is very similar in terms of flavor
    and preparation, to the authentic Chinese dish, Hong Ba. The latter is cooked from pork
    knuckles (or pork belly) that is braised until the meat falls off the bone; infused with flavorful
    herbs, condiments, mushrooms and wine. It is usually eaten with cua pao, a steamed dough,
    with a texture similar to siopao.

    Humba is similar to the popular Filipino dish adobo. Both dishes are best cooked in slow fire
    to tenderize the meat while the flavor of the ingredients are infused and the sauce thickens
    nicely. The difference is that humba is sweeter and fermented black beans are added to the
    sauce, thus giving the dish a pungent dish. Adobo, however, is usually cooked in its sauce
    until the meat is completely cooked and the sauce has almost dried up.

    Just like adobo, humba is often cooked when there is a need for a dish that will last longer.
    Both dishes last for several days without getting spoiled due to the vinegar and soy sauce
    added, the way they are cooked in slow fire, and especially if they are immersed in oil.
    Surprisingly, they even taste better the longer they are stored (properly).

    Pork butt does not mean “butt” as “in rear end.” It actually comes from the upper part of the
    shoulder of the pig. So, why “butt?” During the colonial days, New England butchers tended
    to take less priced cuts of pork (like the pork butt) and pack them into barrels for storage
    and transport. Those barrels they used were called butts.

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