Humba originated in the Visayas region in the Philippines. Humba is a very tasty and very delicious meal but it is very easy to make. Instead of cooking my Humba stovetop, I opted to cook t in the crockpot for ease. I also added a video for your guidance.
Today I am serving you this super famous meal in the Philippines. It is called Humba and it originated from my part of the Philippine island, Visayas. I have been eating this meal my whole life; although currently, I tend to hold back for health reasons; but once in a while, on a special occasion, I make a huge batch satiating my Humba craving.
My goal for this post is for you to try this Filipino meal whose taste you cannot find in any American food. It has a combination of saltiness, sourness, and sweetness; so Humba is worth trying for. It has a unique and very surprising flavor. Try making this Humba once in a while to bring yourself to a more adventurous flavor.
Humba is one of my favorite Filipino food. It is very easy to make, it is super delicious, and just great when paired with steamed rice. Humba consists mostly of soy sauce, vinegar, and then some herbs like Azucena (or dry Lily flower), Bay leaves, onion, garlic, loads of whole pepper and the most important are the salted black beans…
When cooking Humba, it is always best to use the pork belly, but this time, I chose pork hock because I am planning to make Crispy Pata for next week and it is cheaper to buy in bulk so here it is, Humba in Pork Hock form. In terms of the taste, the Pork Hock really delivered, and in my opinion, it is not as fatty as the Pork Belly. Although I am more biased in the Pork belly… As my late grandma said, “the more oily, the shinier your face shall be.” And, although the doctor will not be pleased, it is also tastier from the pork fat.
How to Cook Humba Plus Video - Slow Cooked
- 2 lbs Cut Pork Hocks
- 1/8 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown light brown sugar
- 1/8 cup salted black beans
- 1/4 cup dried lily flower or Azucena
- 1/4 cup chopped onion
- 5-6 pieces dried bay leaves
- 1 cup water
- 1/2 tsp whole black pepper
- Put all of the ingredients in a slow cooker and slow cook for 5 to 6 hours on high WHEN USING CERAMIC BASED SLOW COOKER. When using metal based slow cooker, it is usually done in 2-3 hours.
Shobelyn Dayrit says
I am so glad you like it. Thank you.
Patrick S Austin says
Masarap! I cooked on low for 10 hours versus high on 5-6. The recipe came out perfectly
Also, the video calls to cook on low while the recipe says high.
Oh no!!!! I will correct it. Thanks for the heads up.
The video calls for bay leaves and onion and the recipe doesn’t. ????
Sarap! speciailly the melt in your mouth balat 🙂