Humba is a beloved Filipino dish that originates from the Visayas region. Known for its rich and savory flavor, this braised pork dish is often compared to adobo but features a unique blend of ingredients that give it a distinct sweetness. Humba is typically made with pork belly, soy sauce, vinegar, and a variety of spices, resulting in tender, melt-in-your-mouth meat that pairs perfectly with steamed rice. It's often served during special occasions and family gatherings, making it a comforting and nostalgic meal for many.
Humba Recipe
Ingredients
2 lbs pork belly (cut into chunks)
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup brown sugar
1 cup water
1 onion (sliced)
4 cloves garlic (minced)
2-3 pieces bay leaves
1/2 teaspoon black peppercorns
1/4 teaspoon five-spice powder (optional)
Salt (to taste)
2-3 tablespoons cooking oil
1/2 cup pineapple chunks (optional, for sweetness)
Green onions (for garnish)
Instructions
Marinate the Pork:
In a bowl, combine the pork belly with soy sauce, vinegar, brown sugar, and minced garlic. Let it marinate for at least 30 minutes, or up to a few hours for better flavor.
Sauté the Aromatics:
Heat oil in a large pot over medium heat. Add the sliced onion and sauté until translucent.
Brown the Pork:
Add the marinated pork (reserve the marinade) to the pot and cook until the meat is browned on all sides.
Add the Marinade and Water:
Pour in the reserved marinade, add water, bay leaves, black peppercorns, and five-spice powder (if using). Stir to combine.
Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the pork is tender. Stir occasionally and add more water if necessary.
Add Pineapple:
If using, add the pineapple chunks in the last 15 minutes of cooking to allow the flavors to meld.
Taste and Adjust:
Check for seasoning and adjust with salt or sugar as needed.
Serve:
Once the pork is tender and the sauce has thickened to your liking, remove from heat. Garnish with chopped green onions before serving.
Sinigang na Okra at Talong: A Flavorful Filipino Sour Soup
Sinigang is a popular Filipino dish known for its sour and savory flavors, typically made with various meats and vegetables. This version features okra (lady's finger) and talong (eggplant) as the main vegetables, making it a delightful and hearty vegetarian option. The sourness usually comes from tamarind, but you can also use other souring agents like calamansi or green mango. Sinigang is often enjoyed with steamed rice, making it a comforting and nutritious meal.
Ingredients
1 medium eggplant (talong) (sliced into rounds)
1 cup okra (trimmed)
1 medium onion (quartered)
2 medium tomatoes (quartered)
1-2 green chili peppers (optional, for spice)
6 cups water
1 cup tamarind paste (or 1 cup fresh tamarind)
Fish sauce (patis) (to taste)
Salt and pepper (to taste)
2-3 stalks of fresh cilantro or parsley (for garnish)
