Pork Humba with pineapple, tausi, and dried banana blossoms is a scrumptious medley of candy and savory flavors you may love with steamed rice! This Visayan model of adobo is straightforward to make and positive to be a household favourite.

Once I informed my mother in 2016 that I give up my job to weblog full time, the very first thing she stated after a protracted silence was, “Paano pag nawalan ka na nang iluluto?” What if you happen to run out of issues to prepare dinner?

She sounded so frightened about my resolution that I could not assist however burst out laughing. Her query was simply humorous and endearing and preposterous on the identical time.

Filipino delicacies is so wealthy and steeped in historical past, and numerous regional flavors I do not assume operating out of meals to weblog about could be an issue. Living proof: this humba. The preparation and cooking process are much like our pineapple pork adobo recipe, but throw in just a few further elements, similar to fermented black beans and banana blossoms, and you’ve got a model new dish to discover!

What’s Humba

Humba (homba), which accurately interprets to tender (hum) pork (ba), is a Visayan braised pork dish much like the basic adobo. It is stated to have originated from the Chinese language hong-bah/hong-mah, a pink braised pork stomach dish dropped at the Visayas islands by Hokkien merchants.

On this regional model, pork stomach is slow-cooked in a combination of soy sauce, vinegar, or pineapple juice, and aromatics similar to garlic, onions, peppercorns, and bay leaves. When the meat is fall-apart tender, palm sugar, pineapple, fermented black beans, and dried banana blossoms are added for additional depth of taste and texture.

Ingredient notes

• Like in pork hamonado, Pork stomach is essentially the most generally used, however different cuts, similar to shoulder, leg, or hocks, may also work.
• Though vinegar is the normal braising liquid for humba, I like so as to add pineapple juice for a candy, fruity style. As we’ll use the liquid within the pineapple can to braise the meat, make sure the fruit is packed in juice and never heavy syrup.
• To sweeten the dish, use brown sugar as a substitute of white sugar. Brown sugar has a barely much less concentrated sweetness and accommodates molasses, enhancing the sauce’s wealthy taste. If out there, you may as well use palm or muscovado sugar.
• Dried banana blossoms and tausi or fermented black beans are added for texture and taste.

Cooking steps

1. Mix pork, vinegar, soy sauce, and pineapple juice in a big bowl. Marinate within the fridge for about half-hour. Don’t marinate the meat for an prolonged interval, because the acidity of the vinegar and pineapple juice will break down the meat’s protein fibers, altering the feel. Drain the meat from the marinade, reserving the liquid.
2. Saute onions and garlic in a large pan till softened. Add pork stomach and prepare dinner till flippantly browned. Whilst you can mix all the pieces collectively in a single step, searing over excessive warmth caramelizes the floor of the meat which enriches the dish with extra complicated flavors.
3. Add reserved marinade and convey to a boil with out stirring for about 2 to three minutes to prepare dinner off and mellow the sturdy acid style.
4. Add peppercorns, bay leaf, tausi, pineapple chunks, and banana blossoms. Stir to mix. Rinse the tausi and drain properly; they’re often packed in salty brine.
5. Decrease warmth and simmer till pork is tender. Sweeten with brown sugar and season with salt to style.
6. Proceed to prepare dinner till liquid is diminished and begins to render fats.

H

serve and retailer

• Humba bisaya is often served as the principle entree for lunch and dinner, with piping-hot steamed rice as the right canvas for its candy and savory meat and sauce.
• It is an amazing make-ahead dish that may be prepped upfront. Retailer in a coated container and refrigerate for as much as 3 days or freeze for as much as 2 months.
• Reheat in a saucepan over medium warmth for about 7 to 10 minutes to an inside temperature of 165 F or within the microwave at 2 to 3-minute intervals till utterly warmed.

Did you make this? Remember to go away a evaluate under and tag me @kawalingpinoy on Fb and Instagram!

Pork Humba is a scrumptious Visayan model of adobo with pork stomach, pineapples, black beans, and dried banana blossoms. It is really easy to make and is certain to be a household favourite.

Prep Time: 15 minutes minutes

Cook dinner Time: 1 hour hr

Marinating: 30 minutes minutes

Whole Time: 1 hour hr 45 minutes minutes

Course: Essential Entree

4 Servings

Components

• 2 kilos pork stomach, lower into 1-½ inch cubes
• ¼ cup vinegar
• ½ cup soy sauce
• 1 cup pineapple juice
• 1 tablespoon oil
• 1 small onion, peeled and sliced thinly
• 6 cloves garlic, peeled and minced
• 1 teaspoon peppercorns
• 2 bay leaves
• 1 can (6 ounces) tausi (salted black beans), drained and rinsed
• 1 cup pineapple chunks
• 1 package deal (1 ounce) dried banana blossoms
• 1 tablespoon brown sugar
• salt to style

Directions

• In a bowl, mix pork, vinegar, soy sauce, and pineapple juice. Marinate within the fridge for about half-hour. Drain meat from marinade, reserving liquid.

• In a large pot over medium warmth, warmth oil. Add onions and garlic and prepare dinner, stirring sometimes, till limp.

• Add pork stomach and prepare dinner, stirring sometimes, till flippantly browned.

• Add reserved marinade and convey to a boil with out stirring for about 2 to three minutes.

• Add peppercorns and bay leaf.

• Add tausi, pineapple chunks, and banana blossoms. Stir to mix.

• Decrease warmth, cowl, and simmer till pork is tender.

• Add brown sugar and stir till dissolved. Season with salt to style.

• Proceed to prepare dinner till liquid is diminished and begins to render fats. Serve sizzling.

Notes

• You’ll use the liquid within the pineapple can to braise the meat, so ensure that the fruit is packed in juice and never heavy syrup.
• Don’t marinate the meat for an prolonged interval, because the acidity of the vinegar and pineapple juice will break down the meat’s protein fibers, altering the feel.
• Rinse the tausi and drain properly; they’re often packed in salty brine.

Video

Vitamin Info

Energy: 1375kcal, Carbohydrates: 39g, Protein: 26g, Fats: 124g, Saturated Fats: 44g, Ldl cholesterol: 163mg, Sodium: 1708mg, Potassium: 806mg, Fiber: 3g, Sugar: 31g, Vitamin A: 93IU, Vitamin C: 23mg, Calcium: 67mg, Iron: 3mg

“This web site offers approximate diet data for comfort and as a courtesy solely. Vitamin knowledge is gathered primarily from the USDA Meals Composition Database, each time out there, or in any other case different on-line calculators.”