This Visayan Pork Humba Will Guarantee That Extra Bowl Of Rice

6 months ago

Visayan Pork Humba

Have you ever had that dish where you enjoyed it so much that you promised yourself that you’re done with it—but you’re reaching for more extra rice? This Visayan Pork Humba is a guaranteed diet stopper with its glistening pork pieces cooked in seasonings, aromatics, and a touch of Clara Ole’s Guava Jam for added sweetness and depth in flavor. Serve it as a main dish or as an addition to a magnificent spread—just don’t forget the rice!


Makes 6-8 servings

⅓ cup Vegetable oil
1.2 kilos Pork belly (liempo), cut into 1 x 1-inch pieces
1 head Garlic, crushed
2 Red onions, quartered
½ cup + 2 Tbsps Tuba vinegar
¼ cup + 1 Tbsp Soy sauce
1 cup Water
1 cup Clear soft drink
1-2 Tbsps Atsuete paste (1 Tbsp annatto powder + 1 Tbsp water)
2 Tbsps Salted black beans (tausi), rinsed and drained
1 Tbsp Brown sugar
1 Tbsp Clara Olé Guava Jam
1 Bay leaf (laurel)
2 pcs Whole star anise
10-12 pcs Dried banana blossoms, rehydrated in hot water
Salt, ground black pepper, and sugar, to season
Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsps water), optional
3 Hard-boiled eggs, peeled

  1. In a wok or large pot, heat oil and fry pork until slightly brown in color. Remove pork and set aside.
  2. In the same pot, fry garlic in oil until golden (be careful not to burn garlic). Add onions and sauté until soft.
  3. Add fried pork then sauté for a minute. Add the vinegar and soy sauce and let boil. Do not stir.
  4. Add water and clear soft drink. Bring up to a boil again.
  5. Reduce heat then add the atsuete paste, black beans, brown sugar and Clara Olé Guava Jam. Stir in bay leaf, star anise, and banana blossoms.
  6. Cover and simmer for 1 ½-2 hours until pork is tender, stirring occasionally. Season with salt and pepper; adjust taste with sugar, if desired. Sauce should be thick and reduced but may be thickened with cornstarch slurry, if preferred. Add the hard-boiled eggs just before turning off the heat. Transfer to a platter and serve immediately.

Recipe by Chef Raphael Tan Ongchiong
Photographed by Miguel Abesamis of Studio 100


Create a Filipino feast with these scrumptious dishes:
Shrimp Kinilaw
Crispy Sotanghon With Fresh Vegetables
Red Velvet Mamon

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