A deep-flavored pork stew called Tsinoy Humba

8 months ago

adobo 1a

People often think humba as a different version of adobo. Actually, this Fil-Chi dish is a variety on its own. The Chinese roots of this deep-flavored pork stew should be acknowledged especially with the staple ingredients like soy sauce, black beans, star anise, and peanuts to make this. Today, humba is considered to be one of the most beloved Filipino viands in the country with some provinces having its own take on the dish.



Makes 6-8 servings


1 (250g) pack Tocino marinade

½ cup Soy sauce

1 Tbsp Oyster sauce

1 Tbsp Black beans (tausi)

1-1 ¼ kilos Pork belly, sliced into 1-inch thick cubes

2 Tbsps Cooking oil

3 cloves Garlic, minced

1 Tbsp Vinegar

6-8 Dried shiitake mushrooms, soaked in warm water, stems removed (reserve 1 cup mushroom water)

1 cup Water

¼ cup Peanuts

2 Star anise

Salt and ground black pepper, to season

5 Hard-boiled eggs, sliced

  1. In a bowl, combine tocino marinade, soy sauce, oyster sauce, and black beans. Place pork belly in this mixture and let sit in the marinade for 1-2 hours in the refrigerator.
  2. When ready to cook remove the pork belly from the marinade and reserve the marinade. Heat oil in a medium saucepot. Sauté garlic until fragrant, but do not brown.
  3. Add pork to the saucepot and pan fry until meat firms up. Pour in vinegar and let simmer for 1-2 minutes.
  4. Add reserved marinade, liquid from dried mushrooms, and water. Bring mixture to a boil. Add peanuts, star anise, and rehydrated mushrooms. Cover pot and turn heat to low. Simmer for an hour or until pork is tender. Taste and season with salt and ground black pepper.
  5. Add hard-boiled eggs. Cook for another 15 minutes then remove from heat. Transfer to a platter and serve.


Recipe by Nina Daza-Puyat

Photographed by Miguel Abesamis of Studio 100


Have a look at our other humba recipes:

Pork Humba with Mushrooms and Garbanzos

Visayan Pork Humba

Know where to get great-tasting Humba around the country:

Apag Marangle

Cucina Higala

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