Humba pork is a popular Filipino dish that is usually cooked in a sweet and sour sauce. Its savory and succulent flavors have made it a favorite among many families. It is one of the most iconic dishes in the Philippines and it is often served to guests during special occasions and gatherings. In this article, we will share how to make an authentic humba pork recipe.
What Is Humba Pork?
Humba pork is a Chinese-Filipino dish made from pork belly, pork brain, and garlic. The dish is cooked in a sweet and sour sauce and served with white rice. The pork belly is cooked until it is tender and the garlic is cooked until it is fragrant. The pork brain is cooked separately from the other ingredients, to ensure it does not become overcooked. The result is a savory and delicious dish that is perfect for any occasion.
Key Ingredients for The Perfect Humba Pork Recipe
Humba pork requires very few ingredients to make. The traditional ingredients are pork belly, pork brain, garlic, sugar, vinegar, bay leaves, soy sauce, and onions. The pork belly and pork brain should be cut into cubes and marinated with the other ingredients for an hour before cooking.
How to Make It
The traditional method of cooking humba pork involves simmering the pork in a sweet and sour sauce. Begin by heating oil in a pan and adding the marinated pork, garlic, and onions. Cook the mixture for about 10 minutes, stirring occasionally. After that, add the bay leaves, soy sauce, vinegar, and sugar and simmer the mixture for around 15 minutes. Gradually add water, until the desired consistency is reached. Cook for another 10 minutes, or until the pork is tender. Taste the sauce to adjust the seasoning, if necessary. Garnish the dish with fried garlic and minced parsley before serving with white rice.
Pro Tips for Perfect Humba Pork
– Use pork belly with the fat attached for an extra flavorful dish.
– If the pork is really fatty, skim off the excess fat from the sauce halfway through cooking.
– For a more robust flavor, use a mixture of pork belly and pork brain.
– Use fresh bay leaves for maximum flavor.
– Taste the sauce and adjust the seasoning if necessary.
– Serve the dish with freshly cooked white rice.
1 kilogram pork liempo, cut into cubes
3 Tablespoons garlic, minced
3 Tablespoons onion, minced
3 Tablespoons annatto powder
1 Tablespoon ground black pepper
2 Tablespoons vegetable/canola oil
1 cup light brown sugar
1 cup pineapple juice
1/2 cup soy sauce
2 bay leaves
1 whole star anise
In a small bowl, combine annatto powder, black pepper, garlic, and onion until mixture turns dark red.
In a cooking pot or deep pan, heat oil over medium heat. Add pork cubes and annatto powder mixture. Stir fry until pork is lightly browned and cooked through.
Add brown sugar, pineapple juice, soy sauce, bay leaves, and star anise. Stir to combine.
Bring mixture to a boil, reduce heat to low, and simmer for 45 minutes, or until pork cubes are tender and the sauce is slightly thickened.
Garnish with scallions and serve hot with steamed rice.
For more flavor, use pork belly instead of liempo.
If desired, add 1/4-cup of banana catsup or liver spread for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Filipino
- Diet: Halal
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 20g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 140mg
Keywords: Humba Pork Recipe,Filipino Cuisine,Classic Dish,,,,