Pork Humba Recipe (Sweet and Savory Stew)
Pork braised in a sweet and savory sauce with pineapple and black beans.
Servings 8
Calories 965kcal
Cost $15-$18
Equipment
- Large pot or Dutch oven
Ingredients
- 3 pounds pork belly cut into chunks
- 1 head garlic smashed
- 1 medium onion chopped
- 1 teaspoon whole or cracked peppercorns
- ¼ cup soy sauce
- ¼ cup vinegar
- 1½ cups pineapple juice
- 3 tablespoons brown sugar adjust to taste
- 2 star anise
- 3 bay leaves
- ½ cup dried banana blossoms rinsed
- ¼ cup salted black beans rinsed
- Neutral oil for searing and sautéing
Instructions
- Sear the pork in a little oil over medium-high heat until browned. Set aside.
- Add garlic and onion, then cook until softened. Add peppercorns and cook until fragrant.
- Return the pork. Add soy sauce, vinegar, pineapple juice, sugar, star anise, and bay leaves. Bring to a boil.
- Lower the heat. Cover and simmer for 45 minutes to 1 hour, until the pork is tender. Skim off excess fat if needed.
- Add the banana blossoms and rinsed black beans. Simmer for about 5 minutes. Adjust the sauce as needed, then turn off the heat.
Notes
- Pork belly: I used pork belly for fat and flavor. Pork shoulder, butt, or ribs work for a leaner option. Pork hock adds more collagen.
- Salted black beans: Also called tausi. Rinse well to remove excess salt.
- Dried banana blossoms: Also called bulaklak ng saging or kinchamsay. They have a chewy texture and soaks up the sauce.
- Brown the pork well for better flavor.
- Simmer gently so the pork turns tender.
- Skim off excess fat if needed.
- Soy sauce brands vary, so taste before adding more salt.
- Add water if the sauce gets too thick, or simmer longer if it’s too thin.
Nutrition
Calories: 965kcal | Carbohydrates: 16g | Protein: 20g | Fat: 91g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 42g | Cholesterol: 122mg | Sodium: 463mg | Potassium: 521mg | Fiber: 2g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 10mg