Pork Humba Bisaya is a famous comfort food which was originated from the Southern part of the Philippines. The best description of this meal is, Braise Pork. It is almost similar in taste with Pork Adobo, but some dried herbs and spices are added to make it more distinct from it. You can cook it stove top, but today, we cook this in the slow cooker.
PORK PATA HUMBA BISAYA
Pork Humba is a famous comfort food from the Southern part of Philippines. It has a tangy and salty taste from vinegar and soy sauce. You can use different type of meat for your Humba, but pork hocks and pork belly is the most used part for this. Humba is almost similar with Adobo in terms of its taste, but with the addition with fermented black beans make it somewhat different. There are different ways and process of cooking Humba. You can marinate the meat with the spices and let it sit, for an hour to 4 hours, or you can slow cooked it too.
HUMBA BISAYA INGREDIENTS:
- Cooking oil – this helps to brown the meat. In this recipe, I only used 2 tablespoons, but you can add more for browning.
- Pork hocks – although I often use pork hocks for Humba, you can use chicken meat also, Ideally, pork belly is the beast meat for humba.
- Garlic, onion– this spices builds the initial flavor of this dish.
- Soy sauce, vinegar and sugar– this gives the tangy and savory Filipino flavor – a mixture of sourness,saltiness and sweetness.
- Water– you need this to soften the meat.
- Bay leaves – Humba without the bay leaves is like Adobo without a vinegar. When you add bay leaves, something happens to the dish.
- Lilly leaves– this is actually not very important addition to the taste, but we usually use it when cooking Humba. It is just part of Humba ingredient.
- Salted Black Beans – this is use as a seasoning, so I only use a small amount of this spice. Salted black beans give Humba its distinct flavor, so unfortunately, you can’t substitute it with black bean paste.
- Use Dried Lilly Flower instead of Dried Banana Blossoms
- Use Pork Belly or Chicken meats instead of Pork Hocks
- You can’t use bean paste to replace salted black beans
HOW TO COOK HUMBA?
- Brown the meat and set aside: Heat the cooking oil and brown the meat. It is about 7 minutes each side.
- Saute’ onion and garlic: Using the same pan and oil leftover, saute’ garlic until brown and the onion until it’s transparent.
- Boil the water, soy sauce and vinegar– this will increase the acidity of the vinegar.
HOW HUMBA SHOULD TASTE:
- It should be a mixture of sourness and saltiness. Humba should not be sweet.
PORK PATA HUMBA BISAYA
- slow cooker
- 1 1/2 LBS PORK HOCKS OR PORK BELLY you can use chicken too
- 2 tablespoons cooking oil
- 1/4 cup red onion chopped
- 3 cloves garlic minced
- 1/4 cup dark soy sauce
- 1/8 cup white vinegar
- 2 cups water
- 2 tablespoons brown sugar
- 2 pieces bay leaves
- 1/4 cup dried lilly flower or dried banana blossoms
- 1/4 cup Taosi salted black beans
- Wash pork hocks and pat dry with paper towel.
- In a medium size pan, heat cooking oil and brown pork hock in both sides. This takes about 15 minutes on both sides.
- Remove meat from the pan and saute' garlic and onion using the same pan.
- Add the water, soy sauce, vinegar and sugar and let boil.
- When boiling, add the pork hocks and cover pan. Cook the meat until tender. Add the bay leaves, lilly flower and salted black beans. Cover and cook on low heat until meat is tender.