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Tuesday, January 28, 2014

Pork Humba

Pork Humba
Pork Humba or Braised Pork originated from Cebu,  located in the Central Visayas Region of the Philippines.
There are many versions of Humba Recipe. But I do not have my own version, I usually follow what I have learned from different blogs and chefs and I always enjoy sampling the different versions.
I like the salty sweet tastes and the tenderness of the pork meat, I chose  pork belly on this recipe. You can use pork hocks,ham or pork chops in some recipes they are using pork trotters.


500 grams Pork belly (chunks)
2 tsp brown sugar
3 tsp cooking oil
1 small pouch black beans (drained and washed) 

4 cloves garlic
3 tsp soy sauce
1/2 tsp peppercorn
3 pcs laurel leaves
1/2 cup water
1/4 cup vinegar
2  (115 g) pouches Del Monte Pineapple tidbits
1 (8 oz) pouch Del Monte Tomato Sauce

Heat the pot and cooking oil, (medium fire), sautee garlic until golden brown, then follow with the pork belly and brown sugar, give a little stir until sugar has caramelized and add the black beans or tausi. Cover and let it simmer for a few minutes until pork is slightly golden brown.
Add water, vinegar, soy sauce, peppercorn, laurel leaves and Del Monte tomato sauce. Let it simmer first before stirring. Cover the pot again and simmer for 30 minutes or until meat is tender with a minimum fire to avoid burning.
When serving top with Del Monte pineapple tidbits.
Now it is ready to serve.

This is not a paid article.
I have been using this product for long time, which I considered as my partner in preparing
meals for my family.


  1. I miss this dish sis, di ako marunong gumawa. Although you shared the recipe, I can't really make it, walang black beans dito

    1. Even in can? If you want you can use red kidney beans in can. I'll send you ha ha ha.