PORK PATA HUMBA BISAYA

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 to Pork Adobo, but some dried herbs and spices are added to make it more distinct from it. You can cook it stovetop, 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 the Philippines. It has a tangy and salty taste from vinegar and soy sauce. You can use a different type of meat for your Humba, but pork hocks and pork belly is the most used part for this. Humba is almost similar to Adobo in terms of its taste, but the addition of fermented black beans makes it somewhat different. There are different ways and processes 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 cook 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– these spices build 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 vinegar. When you add bay leaves, something happens to the dish.
• Lilly leaves– this is actually not a 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 used 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.

INGREDIENT VARIATIONS:

• 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 on 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.

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