Pork humba, similar to pork adobo is a filipino dish mainly cooked in the Visayas province of the Philippines. Humba is derived from the chinese word hong baq which means 'saucy meat'. It is a spiced dish that is commonly served on special occassions—during birthdays, Christmas, New year's eve and even ordinary days. This dish has been a part of the colorful culinary culture of the Philippines. Although the present generation might do not have any idea of this dish, there are still a lot of Filipinos who make this tradition alive by cooking it still whatever time it is.
My mother came from Cebu, and she master this recipe for almost three decades already, as her my late Grandmother taught her how to cook this dish. Also, my father's side is from Visayas too, so whenever we have celebrations, this dish is a mandatory thing we should have.
As I wanted to share a snippet of my childhood, I also want to showcase how Filipinos are great in kitchen. Another trivia, my mother is the living proof of that statement. She invents, and experiments dishes for us. Here is how my make her version of Pork Humba.
Ingredients :
Pork cuts, or called liempo
Vinegar
Soy sauce
Brown sugar
Peanuts
Garlic
Whole peppercorn
Bay leaf
Dried banana blossom
Fermented black beans
Pineapple juice (optional)
Hard boiled eggs
Procedures :
Firstly, prepare the ingredients. I did not include the measurements because it depends on you how you like the sauce will be. Nevertheless, you can still check it on google if you need to cook for a particular number of people or for occassions.
Next, make sure that every ingredient is present. Take note, the sauce's taste will be dependent on the spices and liquid ingredients we are going to use. So, better to have them all are complete.
Let us begin to caramelize the brown sugar. Along with it is the pork cuts. After a few minutes, add the black beans and chopped garlic. Wait for another few minutes until the pork cuts get slightly brown.
Afterward, put the soy sauce, vinegar, peppercorn, dried banana blossom, bay leaf and peanuts. Do not mix or stir until it simmer. Check it time by time.
Lastly, put some pineapple juice and salt to taste. It depends on you whether you like it salty, sweet or sour. But most importantly, make sure that the meat is tender. It is the highlight of the dish, so take time to cook it for few moments. Add hard boiled eggs for garnishing and unique texture to our pork humba.
This dish is best served with hot rice. Commonly, it is present during lunch and dinner with the whole family. I remember when I was a kid, my grandfather and I loved this dish so much. We always request it to my mother. Nowadays, the price of pork increased. So we often cook pork dishes for our daily food. Nevertheless, we are still grateful for the blessings that the creator has given us. Despite the hardships that this pandemic is causing, we are still able to have food on our tables. Above all, we must be thankful for these things.
Sooner, I will share more of Filipino recipes that you can try at home as well. I am planning to have a series or compilation of Filipimo dishes that you should try. This is the first episode, so hoping to continue this so on and so forth!
You, what is your nation or personal favorite dish?
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