I love pork belly, and all things that have to do with pig. Humba is kind of the Philippine answer to Adobo. Kind of. With the combination of soy sauce, brown sugar, salted black beans, and garlic. Really? Paired with Pork Belly. C’mon!! If you’re a pork belly fan, then you should give this a try.
Humba is one of the comfort foods of every Filipino household. It’s a popular filipino indigenous to the Visayas and Mindanao regions.
This dish is best served over rice.
***note*** This recipe calls for Salted Black Beans. This is not the black beans used in many south american dishes!! You can buy them in specialty food markets. If you have trouble finding them, you can substitute with black bean paste, which is much easier to find. You can find more info here…and here.
This is a variation of a recipe I found a couple years ago. The way I’ve tweaked it, it tastes more like the Humba I’ve enjoyed while living in the Philippines.
3 lbs pork belly (trimmed of thick layers of fat)
5 cups chicken broth, or just enough to cover the pork belly
6 cloves garlic, minced
3/4 cup white vinegar
1/4 cup soy sauce
1 cup brown sugar
2 tbsp salted black beans
1 tsp black pepper
1/4 cup roasted peanuts, skin removed
2 bay leaves
1 star anise
Place the pork belly and chicken stock in a large stock pot. Bring to a rolling boil for 10 minutes. Remove from the heat, and let cool. Once cooled, place the pork in the freezer to quickly set up for slicing. Place the reserved broth in the refrigerator for later use.
To make the marinade/braising liquid, combine the next 7 ingredients in a large bowl. Mix thoroughly until all the sugar is dissolved. Gently fold in the bay leaves and star anise. Set aside.
When the pork belly has hardened a bit and able to slice, remove from the freezer and slice into 3 in x 1 in squares. Add the pork slices to the marinade place in the refrigerator over night, or at least 8 hours.
About an hour before cooking, remove the marinating pork and the reserved broth from the refrigerator. Scrape the fat layer that has hardened on top of the broth.
In a heavy pot, add the pork, marinade, and broth, and bring to a boil. Once boiling, reduce the heat to a simmer and let cook for 2 1/2 to 3 hours. When you can easily pierce the pork belly (kinda like a hot knife through buttah…), the pork is ready.
Once the pork is tender, remove from the braising liquid. Remove the bay leaves, and increase the heat. Reduce to a glossy, thick consistency.
Serve over white rice.