Humba or the Filipino version of braised pork belly is a household favorite. It resembles adobo but it’s sweeter. Traditionally, Humba makes use of black beans and there are even some versions that use banana blossom. I didn’t use either in my version but I retained saba or cardava bananas.
Here’s my recipe for what I like to call “crispy” Humba:
- 1/2 kilo pork belly
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/8 cup sugar
- 1/8 cup pineapple juice
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 2 pcs. bay leaf
- whole peppercorn
- oil for frying
First, prepare the marinade by mixing all ingredients except pork and oil. When mixed, drop in pork belly and marinate for about 30minutes to 1 hour.
Next, fry the pork belly in a pan and set aside when cooked. Do not discard the marinade.
In a pot, bring the marinade to a boil. When boiling, set heat to low and simmer for another 5 minutes or until sauce has thickened a bit.
Add in the fried pork belly cuts and bananas.
Simmer over low heat until the bananas are cooked, about another 5 minutes. Taste to adjust seasoning.
Serve and enjoy with a cup of freshly cooked white rice 🙂