Experience Delicious “Humba” Filipino Dish

Is Humba Filipino food delicious? Humba or Dongpo is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece. Humba pork which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about 2 inches square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine.


The dish is named after the famed Song Dynasty poet and gastronome Su Dongpo. Legend has it that during Su Dongpo’s life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added huangjiu (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work Chinese Gastronomy, Lin Hsiang Ju and Lin Tsuifeng give the recipe “The Fragrance of Pork: Tungpo Pork”, and remark that the “square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it.” Dongpo Pork experienced three phases of popularity, from first appearance to mainstream appreciation. The history of the dish is said to parallel the experiences of Su Dongpo: from Xuzhou, a northern city of Jiangsu province, where Dongpo pork first appeared under the name of Huizeng pork; to Huangzhou, today Huanggang of Hubei province, where Su Dongpo finalized the method and recipe; and finally to Hangzhou, where Dongpo pork was officially named. This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out.

There are also other variations wherein pineapple juice is used (I learned this from my friends that came from Cebu, Davao, and Gensan) – this gives more life to the dish as far as I’m concerned. Here are the list of Humba Ingredients. 2 lbs pork belly, 1 cup Pineapple juice, 1 large onion diced, 5 cloves garlic minced, 2 tablespoons salted black beans, 2 tablespoons soy sauce, 2 tablespoons vinegar, 2 ½ tablespoons brown sugar, ½ cup dried banana blossoms, 2 pieces dried bay leaves, 1 teaspoon whole peppercorn. Here is the instruction how to cook humba recipe. 1.) Heat the cooking pot then brown the pork belly. 2.) Add the onions and garlic and cook until the onions are soft. 3.) Put-in the soy sauce, peppercorn, bay leaves. 4.) Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed). 5.) Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes. 6.) Spoon-in the salted black beans and brown sugar then simmer for 5 minutes. 7.) Add the dried banana blossoms and simmer for 5 to 8 minutes. 8.) Transfer to a serving plate and serve. Share and enjoy! Shoutout to my friend pan la sang pinoy.

#Humba, #ophirph


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