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Humba

Humba

Pork Humba with pineapple, tausi, and dried banana blossoms is a delicious medley of sweet and savory flavors you'll love with steamed rice! This Visayan version of adobo is easy to make and sure to be a family favorite.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb pork belly, cut into 1-½ inch cubes
  • 0.25 cup vinegar
  • 0.5 cup soy sauce
  • 1 cup pineapple juice
  • 1 tbsp oil
  • 1 small onion, peeled and sliced thinly
  • 6 clove garlic, peeled and minced
  • 1 tsp peppercorns
  • 2 bay leaves
  • 1 can tausi (salted black beans), drained and rinsed
  • 1 cup pineapple chunks
  • 1 (1 ounce) dried banana blossoms
  • 1 tbsp brown sugar
  • 0 salt to taste

Instructions

  1. Mix pork, vinegar, soy sauce, and pineapple juice. Marinate in the refrigerator for about 30 minutes. Drain meat from marinade, reserving liquid.

  2. Put large pot on medium heat and warm up some oil. Add onions and garlic and cook, stirring occasionally, until limp.

  3. Add pork belly and cook, stirring occasionally, until golden at the edges.

  4. Add reserved marinade and Get it boiling without stirring for about 2 to 3 minutes.

  5. Add peppercorns and bay leaf.

  6. Toss in tausi, pineapple chunks, and banana blossoms. Stir to combine.

  7. Turn down the heat and cover it, and let it simmer gently until pork is tender.

  8. Add brown sugar and stir until dissolved. Sprinkle in salt to taste.

  9. Keep cooking until liquid is reduced and begins to render fat. Serve while hot.

  10. You’ll use the liquid in the pineapple can to braise the meat, so make sure the fruit is packed in juice and not heavy syrup.

  11. Do not marinate the meat for an extended period, as the acidity of the vinegar and pineapple juice will break down the meat's protein fibers, altering the texture.

  12. Rinse the tausi and Drain it well; they're usually packed in salty brine.