The classic Filipino pork humba is a cute save stew pig cubes, which is cooked in soybean cubes, vinegar, pineapple juice, tausi (fermented black beans), onions, garlic, sang (star anise), pepper, salt and pepper. I have seen this pork court, which is often served in many Filipino households, be it an everyday meal or a party dish during the city fiestas, birthdays, special occasions and even as a popular in -in -in -in restaurants. The lightness of cooking and the healthy sweetness that complements the rice makes an Asian staple food a man.
What is Humba?
In the Second edition of the ultimate Filipino Adobo, The author Claude Tayag goes deep into the description of the Humba. Chef Claude defines Humba (say “Hoom-Bah”) as a tight cousin of the Filipino Adobos. He said: “Adobo is too Filipinos, like Humba for the Chinese community in the Philippines.”
Origins of the word Humba come from the Chinese word ‘Hong’, which means cooking in an airtight container, while ‘Ba’ means pork in Hokkien.
For most Filipinos, Humba is sweet adobo. In the Visayas region in particular, Humba is a popular pork dish in which most households in these provinces would finish it in their kitchen.
How many Humba variations are there?
In Filipino households there are various recipe versions of Humba’s house cooking recipe. But there seem to be some frequent ingredients and flavors that can be found in this braised pork pot. You can find pig cubes that are cooked in soy sauce, vinegar, tausi, garlic, star anise. Some versions have tahure (fermented soybean paste), dried banana flowers, peanuts and the spices.
Ingredients needs:
Here is a list of what you need. The more detailed recipe can be found in the following recipe card.
- Tausi – these are Chinese fermented salted black beans. I used doses.
- Pig belly, a pound, cut into 2-inch cubes.
- Soy sauce – I used Filipino brands like Silberschwan
- White vinegar- I used the white distilled goods fire.
- Pineapple juice – sweeten the pig pot
- Broth – pork, chicken or beef (or use water)
- Simply peel it and make the stew with garlic destinations.
- Star Anise – It’s called “Sangke” in the pilipino. This spice gives a strong licorice taste and aroma like a star. Use only 2 or 3 of the star edges.
- Brown sugar – had to sweeten the pork. I always add to load when the meat is almost finished. The dish can burn sugar, so it is best to add at the end of the cooking.
- Dried laurel leaves- make sure you are bought again. Laurel leaves give a slightly vegetable, peppery taste.
- Dry banana flowers – this is optional. I sometimes use it to please the ancestors who want the traditional way of cooking Humba. They look like dried yellow small stems. It contributes to the sweetness and makes the sauce sticky and thick. This is sold here in America or online sources in Asian or Filipino foods.
- Salt and black pepper
The cooking process And cook it ahead:
Pork Humba is one of the easiest to cook to cooking Filipino stews. The pig cubes are first braised and then thrown into the stick pot in the rest of the ingredients. Simmer everything together until the meat is soft and tender, and the sauce has a sweet fragrance. Humba tastes salty and sweet at the same time, with an indication of a slight licorice taste of the star anis. And one of the best things about this recipe is that you can make it in the front and keep it in the fridge or in the freezer. Simply rush the day you serve it on the table.
How to save:
Store in a covered container in the refrigerator or in the freezer. Pork Humba can maintain pork for up to a week. In the freezer, this can maintain for up to one month in an airtight plastic container.
Humba pork
Pork Humba is a Filipino pig pot with a sweet salt. Many Filipinos refer to it as a sweet adobo version. The pig cubes are cooked in soy sauce, pineapple juice, vinegar, broth and with stars, salted black beans, sugar and spices. The strong layers of flavors of this pig pot are delicious. This stew can be served as an accompaniment with a damped rice. This is a recipe by Elizabeth Ann Quirino for entertainmentscroll.com.
Portions: 2 People
Calories: 156Kcal
- 1/2 cup Tausi (salted black beans, doses); drained
- 1 teaspoon baking powder
- 1 pound Liempo (pork belly), cut into 2-inch cubes: Fat, if exaggerated
- 2 tablespoon Vegetable oil
- 1 quite Medium -sized white or yellow onion, cut
- 4 Pieces Cloves of garlic, peeled
- 2 tablespoon Toyo (soy sauce) like silver swan
- 2 tablespoon White vinegar like Datu Puti or Store brandy white distilled vinegar
- 3/4 cup Pineapple juice
- 1 cup Broth, use pork, beef or chicken
- 3 Pieces Stern Anispoints (broken by 1 whole star piece)
- 2 Pieces dried laurel leaves
- 1/2 teaspoon Salt
- 1/2 teaspoon ground black pepper
- 1/4 cup brown sugar
- 1/2 cup dried banana flowers (optional)
Preparation of Tausi (salted black beans)
-
Drain the water from the can -salted black beans.In a medium -sized bowl, soak the black beans in water in water for 1 hour to minimize the salty taste.Drain the water after 1 hour. Rinse the black beans in running water. Then put in a colander to let go of excess liquid. Set aside.
To prepare pig cubes:
-
Put the pork cubes in a medium -sized bowl. Sprinkle the teaspoon of baking powder over the meat. Mix the baking powder well into the meat. Let the baking powder stay on the meat for 30 minutes. This makes the pig cubes soft.After 30 minutes, wash the baking powder off the pig cubes through flowing water. Drain well. Put the pork aside.
Cooking pork Humba:
-
Add the oil in a saucepan over medium heat.When the oil is hot enough, fry the onions and the garlic.Add the pig cubes. Benefit the pork for about 3 to 5 minutes until they are brown on all sides.
-
With the pork in the pot, add soy sauce, vinegar, pineapple juice, broth, Then add the salted black beans, star anis and laurel leaves.Season with salt and black pepper. Cover and simmer over medium heat, the pork for about 35 to 40 minutes until the meat is tender.
-
When pork is almost finished and is a fork, add the brown sugar and the dried banana flowers if they are used. Mix well.Cook for about 5 minutes over low heat.When you’re done, serve the Humba pork warm with damped rice.
Koch’s comments:
-
Trader Joes fully cooked pork belly: If I am in a hurry and have no time to tender the pork stitch, I use a kitchen hack – I use the fully cooked pig belly from the dealer Joe. This whole pig plate, which is sold in Joe’s Grocery Trader, is already boiled down, slightly salted so that he cuts the first cooking steps. of a pork -humba recipe. The cooking time also takes place in 20 minutes if I use this kitchen hack. I used 2 packages (12 ounces each) for this recipe. You can find this in the chilled section of Trader Joe.
Portion: 100Gram | Calories: 156Kcal | Carbohydrates: 39G | Protein: 0.5G | Fat: 0.2G | Saturated fat: 0.04G | Polyunes unsaturated fat: 0.1G | Monoons unsaturated fat: 0.03G | Sodium: 1138mg | Potassium: 164mg | Fiber: 1G | Sugar: 36G | Vitamin A: 69IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg
Copyright notice: Hello friends! Please do not lift or plagiate entertainmentscroll.com recipes in this blog, my original recipes, stories, photos or videos. All images and content in this blog are protected by copyright and belong by Elizabeth Ann Quirino. This means that you are not allowed to copy, scratch, lift, frame, plagient or use mine Introductory recipe notes, Photos, essays, stories and recipe content on your websites, books, films, television programs, videos, without my permission. If you would like to publish this recipe or content in the media mentioned above, please ask my permission or write entertainmentscroll.com to give appropriate attribution. It is the legal thing. Thank you very much. E -mail me an e -mail under (e -mail protected)
