Teresa's Recipes
Humba
Humba is a beloved Filipino dish that showcases the rich and savory flavors of pork belly, simmered to perfection in a delectable blend of soy sauce and brown sugar. This dish is often likened to Filipino adobo, but with a sweeter and more aromatic twist, thanks to the addition of star anise and black peppercorns. Traditionally served during festive occasions, Humba is not only a feast for the palate but also a dish steeped in history and culture, representing the heartwarming essence of Filipino hospitality.
Ingredients
- 2 pounds, cut into chunks Pork belly
- 1/2 cup Soy sauce
- 1/4 cup Brown sugar
- 1 cup Water
- 1 large, sliced Onion
- 6 cloves, minced Garlic
- 2 Bay leaves
- 2 Star anise
- 1 teaspoon Black peppercorns
- to taste Salt
- to taste Black pepper
- 2 tablespoons Cooking oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 450
- Fat: 30g
- Carbs: 15g
- Protein: 35g
- Sodium: 800mg
- Sugar: 10g
Instructions
- In a large pot, heat the cooking oil over medium-high heat.
- Add the pork belly chunks and cook until browned on all sides, about 10 minutes.
- Stir in the minced garlic and sliced onion, and sauté until the onion becomes translucent.
- Pour in the soy sauce and add the brown sugar, bay leaves, black peppercorns, and water. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld.
- Add the star anise and season with salt and black pepper to taste. Stir gently and continue to simmer until the pork is tender, about an additional 10 minutes.
- Once cooked, remove from heat and let it rest for a few minutes before serving.
- Serve hot over a bed of steamed rice to soak up the rich sauce.
Tips
- For a spicier kick, consider adding a few chopped chili peppers to the pot during the simmering phase.
- You can substitute pork belly with pork shoulder for a leaner option, though it may alter the flavor slightly.
- Humba is traditionally enjoyed with steamed rice, but it also pairs well with pickled vegetables for a refreshing contrast.