You know those unexpected food discoveries that just stick with you forever? That’s how I stumbled upon the best Pork Humba of my life at this tiny carinderia in Quezon Province during an awkward road trip with my ex and his barkada.
There I was, trying to survive the longest 4 hours of my life, when this heavenly aroma pulled me into a humble eatery along Maharlika Highway. One bite of their Visayan Humba, with its melt-in-your-mouth pork belly swimming in that sweet-savory sauce, and suddenly the whole uncomfortable situation didn’t matter anymore.
Hindi ako nagbibiro, this dish literally saved that day. Now after countless attempts to recreate that Pork Humba, I’ve finally perfected my own version that brings me right back to that random Tuesday in Quezon.
This recipe’s got that same magic: tender liempo that’s been slow-cooked in pineapple juice and toyo, with tausi and banana blossoms adding that distinctive Visayan twist that makes it so much more special than your usual adobo.
Why You’ll Love This Recipe
- Fork-Tender Meat: The slow-braising process transforms tough pork belly into butter-soft meat
- Complex Flavors: Perfect balance of sweet, salty, tangy, and umami notes
- Make-Ahead Friendly: Tastes even better the next day
- Heritage Recipe: An authentic Visayan dish passed down through generations
- Crowd Pleaser: Impressive enough for special occasions but simple enough for Sunday family meals
- One-Pot Wonder: Everything cooks in a single pot for easy cleanup
Visayan Pork Humba (with Pineapple & Banana Blossoms)
Equipment
- Large heavy-bottom pot or Dutch oven (kaldero)
- Mixing bowl for marinating (mangkok)
- Sharp knife (kutsilyo)
- Measuring cups and spoons (Panukat)
- Wooden spoon (sandok na kahoy)
Ingredients
For the Meat and Marinade:
- 2 pounds pork belly liempo, cut into 1.5-inch cubes
- ¼ cup vinegar suka
- ½ cup soy sauce toyo
- 1 cup pineapple juice katas ng pinya
For Cooking:
- 1 tablespoon cooking oil mantika
- 1 medium onion sibuyas, finely sliced
- 6 cloves garlic bawang, minced
- 1 teaspoon whole peppercorns paminta
- 2 bay leaves dahon ng laurel
- 1 can 6 oz fermented black beans (tausi), rinsed and drained
- 1 cup pineapple chunks pinya
- 1 oz dried banana blossoms pusô ng saging
- 1 tablespoon brown sugar asukal na pula
- Salt to taste asin
Instructions
Preparation (Paghahanda)
- Clean and cut pork belly into uniform 1.5-inch cubes
- Rinse tausi thoroughly to remove excess salt
- Soak dried banana blossoms in warm water for 15 minutes, drain
Marination (Pagmamarinade)
- Combine pork, vinegar, soy sauce, and pineapple juice
- Marinate for 30 minutes in the refrigerator
- Important: Don’t exceed 30 minutes to prevent meat texture deterioration
Cooking Process (Pagluluto)
- Heat oil in a heavy-bottom pot over medium heat
- Sauté onions until translucent (2-3 minutes)
- Add garlic and cook until fragrant (1 minute)
- Add marinated pork (drained, reserve marinade)
- Sear until lightly browned (5-7 minutes)
- Pour in reserved marinade, bring to boil (2-3 minutes)
- Add peppercorns and bay leaves
- Add tausi, pineapple chunks, and banana blossoms
- Reduce heat, cover, and simmer (1-1.5 hours)
- Add brown sugar and adjust seasoning
- Continue cooking until sauce thickens and oil renders
Perfect Humba Signs:
- Meat: Falls apart easily
- Sauce: Dark, glossy
- Oil: Clear pools on surface
- Banana Blossoms: Tender
- Aroma: Sweet-savory blend
- Color: Deep caramel brown
Tips from Lola’s Kitchen
- Meat Selection: Choose pork belly with a good meat-to-fat ratio. Look for pieces with visible layers of fat and meat.
- Marination: Don’t exceed 30 minutes of marination – the acid can make the meat mushy if left too long.
- Color Development: For a richer color, allow the sauce to reduce until it coats the back of a spoon.
- Banana Blossoms: Soak dried banana blossoms in warm water for 10 minutes before using to soften them.
- Oil Rendering: The dish is ready when you see little pools of clear oil forming on top.
Traditional Serving Suggestions
- Classic Pairing: Serve hot with steamed white rice
- Garnish Options:
- Chopped green onions
- Fried garlic bits
- Fresh banana heart strips
- Side Dishes:
- Achara (pickled green papaya)
- Steamed vegetables
- Ensaladang talong (eggplant salad)
Troubleshooting Common Issues
- Tough Meat:
- Solution: Extend cooking time and ensure consistent low heat
- Prevention: Choose quality meat and don’t rush the cooking process
- Too Salty:
- Solution: Add a quartered potato to absorb excess salt, remove before serving
- Prevention: Rinse tausi thoroughly and adjust soy sauce quantity
- Sauce Too Thin:
- Solution: Simmer uncovered until reduced to desired consistency
- Prevention: Don’t add extra liquid unless necessary
- Sauce Too Thick:
- Solution: Add small amounts of pineapple juice or water
- Prevention: Monitor liquid reduction during cooking
Ingredient Alternatives
- Pork Cuts:
- Pork shoulder
- Pork hocks
- Pork leg
- Sweeteners:
- Palm sugar
- Muscovado sugar
- Coconut sugar
- Acid Component:
- Apple cider vinegar
- Calamansi juice
- Rice vinegar
- If Banana Blossoms Unavailable:
- Young bamboo shoots
- Heart of palm
- Mushrooms
Storage & Reheating
Storage:
- Refrigerator: 3-4 days in an airtight container
- Freezer: Up to 2 months in freezer-safe container
- Cool completely before storing
Reheating:
- Stovetop: Medium heat, 7-10 minutes, stirring occasionally
- Microwave: 2-3 minute intervals, stirring between
- Target temperature: 165°F (74°C)
Variations
- Humba sa Gata:
- Add coconut milk in the final 15 minutes of cooking
- Reduce other liquids accordingly
- Spicy Humba:
- Add bird’s eye chilies or chili garlic sauce
- Incorporate whole black peppercorns
- Sweet Style Humba:
- Double the pineapple quantity
- Add a tablespoon of honey
- Humba Express:
- Use pressure cooker (25 minutes at pressure)
- Reduce liquid by 1/4 cup
Frequently Asked Questions
Q: Can I make this in a slow cooker? A: Yes! Cook on low for 6-8 hours or high for 4-6 hours. Add the pineapple in the last hour to prevent it from becoming too soft. Q: Why is my pork not getting tender? A: The key is low and slow cooking. If it’s still tough, continue cooking on low heat until tender. Different cuts may require different cooking times. Q: Can I make this ahead for a party? A: Absolutely! The flavors actually improve after a day or two. Store properly and reheat gently before serving. Q: What makes this different from regular adobo? A: The addition of tausi, banana blossoms, and pineapple gives humba its distinct flavor profile and sets it apart from traditional adobo. Q: Can I reduce the fat content? A: Yes, you can trim excess fat from the pork belly or use leaner cuts like pork shoulder, though this may affect the final texture and richness of the dish.Recipe Notes
- Watch the salt level as both soy sauce and tausi are already salty
- The dish is done when the meat is fork-tender and the sauce has thickened
- Let rest for 10-15 minutes before serving for best flavor
- Leftovers often taste better the next day as flavors continue to develop
Nutrition
The Story Behind Pork Humba
The rich culinary legacy of Visayan Humba stretches back through generations of Filipino kitchens, particularly in the vibrant regions of Cebu and Leyte. While many compare it to the more widely known adobo, Humba’s distinct character reflects the fascinating blend of native Filipino cooking traditions with Chinese influences that shaped our archipelago’s coastal communities. The name itself, “Humba,” is believed to derive from the Hokkien Chinese term “hong ba,” which refers to their traditional braised pork dish.
What truly sets Visayan Humba apart is its ingenious use of pineapple juice, a tropical twist that speaks to the resourcefulness of our ancestors. Unlike its Chinese predecessor, our version embraces the natural sweetness of pinya, perfectly balancing it with the umami depth of tausi (fermented black beans) and the subtle earthiness of banana blossoms (puso ng saging). This combination wasn’t just about flavor – in the days before refrigeration, these ingredients served as natural preservatives, allowing the dish to last longer in our tropical climate.
In every Visayan household, you’ll find a unique variation of Humba, each carrying its own family story. Some recipes, passed down from countless Lolas, call for palm sugar (panocha) instead of brown sugar, while others insist on adding whole star anise or including hard-boiled eggs. These variations tell the story of our region’s cultural diversity, from the bustling ports of Cebu to the kitchens of Leyte, where every family adds their own touch to this beloved dish.
Today, Humba stands as a testament to Filipino culinary innovation, especially in how we transform humble ingredients into extraordinary dishes. While the cooking process might be slower than your typical adobo (taking a good two hours of patient braising), ask any Bisaya and they’ll tell you – the wait is worth it. The result is a dish that’s more than just ulam; it’s a celebration of our heritage, a star of countless fiestas, and a reminder of how our ancestors turned everyday meals into something truly special.
Remember: Perfect humba isn’t just about the tenderness of the pork—it’s about achieving that ideal harmony where the sweetness from pineapple and sugar melds with the saltiness of tausi and soy sauce, while the banana blossoms add texture and absorb all those complex flavors.