Humble Humba: Pork Humba

8 months ago

Humba is a pork dish that’s popular in the southern part of the Philippines. It is usually mistaken for adobo since it has the basic ingredients to make adobo: soy sauce, vinegar, and garlic. But what makes it different? Imagine adobo with a hint of sweetness. Plus it has more ingredients to add heftiness to the dish. Our version includes canned mushrooms, black beans, and chickpeas.


Makes 4-5 servings

½ kilo Pork belly, cut into serving pieces

¼ cup Soy sauce, plus more to season

1/3 cup Vinegar, plus more to season

3 Bay leaves

¼ Tbsp Whole black peppercorns

1 Tbsp Crush garlic

1 Small red onion, chopped

3 Tbsps Jolly Canola Oil

1 cup Water

¼ cup Brown sugar, plus more to taste

1 (198g) can Jolly Shiitake Mushrooms, sliced into strips, liquid reserved

2 Tbsps Jolly Salted Black Beans

1 (400g) can Jolly Whole Mushrooms, drained and quartered

1 (225g) can Jolly Garbanzos, drained

1. Marinate pork in soy sauce, vinegar, bay leaves, and peppercorns for 30 minutes to one hour.

2. Sauté garlic and onion in Jolly Canola Oil until fragrant. Add the marinated pork and stir-fry for a few minutes until pork starts to render its oil. Add water and remaining marinade.

3. Bring to a boil and lower heat to medium. Let the stew simmer until most of the liquid has evaporated. Season stew with soy sauce, vinegar, and brown sugar and stir. Add more sugar according to your taste. Simmer until an oily sauce consistency is achieved.

4. Add in the Jolly Shiitake Mushrooms and it’s liquid, Jolly Black Beans, Jolly Garbanzos and simmer for another 15 minutes.

5. Remove from the heat and transfer to serving platter. Serve with hot white rice.

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