Humba is one of the most popular dishes in the Philippines. Humba lovers, prepare this recipe.
Sweet Soy Pork with Black Beans
Humba
Once again, the marinade is the key to this delicious pork recipe. This Visayan dish uses marinated pork belly, which has great flavor and texture, but ham hocks or pork neck will also work.
The marinated meat is simmered for nearly an hour until all the liquid is gone making the meat melt-in-the-mouth tender. This dish is also called Adobong Visaya or Humb a, derived from the Chinese word meaning “red braised meat.”
Adding the fermented black beans to the sauce brings an additional pungency to the pork.
Serves 4 Preparation time: 15 minutes + overnight marinating time Cooking time: 1 hour
Ingredients:
2 lbs (1 kg) pork belly (also called “side pork”) or shoulder, cut into serving pieces
3 tablespoons bottled or canned fermented black beans or black bean sauce
Marinade
3 cloves garlic, crushed with the side of knife
1/2 cup (125 ml) Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13)
1/2 cup (100 g) brown sugar
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon whole black peppercorns 2 cups (500 ml) water
1 bay leaf
Combine the Marinade ingredients in a mixing bowl. Stir until the sugar is dissolved. Pour the Marinade over the meat. Cover and keep overnight in the refrigerator.
Transfer the meat and marinade to a saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the meat is tender, for about 50 minutes. Add the black beans and simmer until most of the liquid has evaporated, about 10 minutes.
Serve hot with steamed rice.
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