This recipe is a slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Originally this dish finds its local roots in the Eastern provinces of Samar and Leyte. This interesting dish is sweetened by sugar and balanced by a savory counterpoint of soy sauce, rice wine or even fish sauce. Even within every Filipino household, the preparation of this simple Humba varies greatly. Besides the usual addition and subtraction of ingredients, some recipes recommend the use of pig trotters instead of the more common pork belly. However, pork humba is a total savoring dish whatever ways you might want to cook it. Try this humba recipe now!
- 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
- 1 cup water
- 3 cloves garlic, crushed
- 1/3 cup vinegar
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 1 bay leaf
- 1/4 tsp. pepper or 1 tsp. peppercorns
- 1 tsp. oil
- salt to taste
- 3 potatoes, peeled and quartered (optional)
- hard-boiled eggs (optional)
How To Cook Humba Recipe (Braised Pork Belly with Sugar) Recipe:
- Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
- If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
- Remove bay leaf and peppercorns (if used) just before serving. Serve hot.