Pork Humba

Delicious braised pork belly with savory-sweet soy-vinegar sauce with a distinguishing taste of tausi cooked until tender. Pork Humba is another Filipino dish to try!

What is Pork Humba?

Humba is a Filipino braised pork dish that is very popular in the Visayan and southern regions. Said to be a derivative of the Chinese Hong-ba (also Hong-Shao-Rou or Red Braised Pork Belly). It is believed that it was introduced by Chinese immigrants and was adapted by our Visaya folks. They replaced some of the ingredients like Shaoxing wine and five-spices with what is more easily found locally. Ginger is also omitted and instead, tausi is used.

Like any others, there are different manners of cooking this dish. Some people would marinate the meat first before searing. Others would skip the searing part entirely.

 

Adobo Vs. Humba

Humba or sometimes homba is usually likened to the Adobo. They are both cooked with soy sauce and vinegar. Humba, however, has a mildly sweet take from the addition of brown or muscovado sugar and/or pineapple.

Another difference is the way they are cooked.  Unlike Adobo, that you just put together and simmer until sauce thickens, Humba is cooked using the braising technique. The pork belly which usually has a good amount of fats is first seared to render the fats. It will then be simmered in liquids and spices.

What is in Humba?

Meat- It is normally made with pork and the most common cut used is the belly or liempo. Pork leg, hocks, and sometimes shoulder are also used. Hard-boiled eggs are also sometimes added.

Braising liquid- Soy sauce, vinegar, and water are used for braising the meat. Pineapple juice is also sometimes added while some use soda (Sprite or 7-up).

Spices- Like Adobo, it also has bay leaves, peppercorn, garlic, and onions. Another thing that sets them apart is the added tausi (fermented black beans), which is a must ingredient. Banana blossoms are also added optionally so as pineapple bits.