Pork humba looks a little like the Filipino adobo, but when this sweet and savory meat dish touches your tongue you will taste the difference immediately. Try this simple recipe that is used in our home and treat your friends and family to some international cuisine!
- 2 lbs pork belly, with fat, cut into manageable pieces
- 1 cup pineapple juice
- 1 large onion, diced
- 5 cloves garlic, minced
- 1-2 tablespoons salted black beans (you can find these in the Asian section of your local store.)
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 4 tablespoons brown sugar
- ½ cup dried banana blossoms (optional)
- 2 dried bay leaves
- 1 teaspoon whole peppercorn
How to cook it:
- Heat the cooking pot on medium to medium-high heat, and brown the pork belly.
- Add the onions and garlic and cook until the onions are soft.
- Add soy sauce, peppercorn, and bay leaves.
- Slowly Pour-in pineapple juice and let boil. Simmer until the pork is tender, adding water as needed.
- Add the vinegar and wait for the mixture to boil again. Simmer for approximately 3 minutes
- Add the salted black beans and brown sugar then simmer for 5 minutes
- Add the dried banana blossoms and simmer for 5 to 8 minutes (optional step)
- Serve with hot rice.
Number of servings: This will give you around 6, depending on how much rice your guests decide to eat. You can easily half or double this recipe according to how many people you would like to serve.
You can also make this with chicken if you do not eat pork. Optional items you can add to change up this recipe are things like chunks of potatoes, diced carrots, and other things you may like according to your tastes. You can also serve this with rice noodles or canton noodles for a twist.