I made this Pork Belly Humba a couple of weeks ago and I just wanted to share this because it’s really easy and such a hearty filipino dish. It’s similar to the famous adobo (cooking style) but the major difference is the flavor because of the pineapple juice. One of my favorite sites to follow for Filipino dishes is the Panlasang Pinoy site. The directions are simple, and he also has a video so it’s easy to see and follow the procedures. Although I “adjusted” the recipe (I only put 1 bay leave;no banana blossom) because my Hubs doesn’t like bay leaves, and seasoned it to my liking (I added lots of pepper). It turned out great! I only wish I had doubled the recipe so I could have extra humba in my freezer. Oh well, I can always go to the asian market and get all the stuff I need to make this dish again.
Humba Recipe (www.panlasangpinoy.com)
2 lbs pork belly
1 cup Pineapple juice
1 large onion, diced
5 cloves garlic, minced
2 tablespoons salted black beans
2 tablespoons soy sauce
2 tablespoons vinegar
2 ½ tablespoons brown sugar
½ cup dried banana blossoms
2 pieces dried bay leaves
1 teaspoon whole peppercorn
Heat the cooking pot then brown the pork belly.
Add the onions and garlic and cook until the onions are soft.
Put-in the soy sauce, peppercorn, bay leaves.
Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed).
Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes.
Spoon-in the salted black beans and brown sugar then simmer for 5 minutes.
Add the dried banana blossoms and simmer for 5 to 8 minutes.
Transfer to a serving plate and serve. Share and enjoy!
Number of servings (yield): 6