How to Cook Humba (Bisaya Version)

Most of the best Filipino homemade recipes have one common denominator, and it is the presence of a flavorful, rich and steaming hot stew. Perhaps the love for dishes with some protein sitting in a pool of the most mouthwatering savory sauce comes from the natural warmth it brings to the dining table. And for Humba, the same appeal stands, as it is served warm, and with all the wondrous flavors of banana blossoms, soy sauce, and vinegar.

Humba utilizes the warm, tender texture of braised pork, and is often likened to another Filipino fan favorite, which is adobo. However, this dish is particularly known for its sweeter take on braised pork, as compared to the sour, flavorful adobo.

This recipe actually originated in the Visayas region, and later evolved into a dish with comparably less sweet ingredients. But if you are looking to taste the Bisaya version, which utilizes clear soft drinks instead of pineapple juice, then I’ve got what you’re looking for. This rendition has some mightily delicious regional flavors, and makes the most of the blend of sweet and savory for a delightful pork stew.
Let’s make the Bisaya rendition of this braised pork classic!

Begin by heating your pan or work of choice. Then start searing 4 lbs of cubed pork belly until it has browned, and a sufficient amount of oil has been extracted from the fat. Then remove your pork, and set it aside so we can start sautéing other ingredients.

Heat about 3 tablespoons of oil in your wok or pan. Then begin to sauté 6 cloves of crushed and chopped garlic, as well as 1 onion that you’ve chopped. Do this until the onion has softened, then you can integrate your pork from before into the wok or pan.

After this, pour ½ cup of soy sauce for your share of rich, savory flavor. Sauté this for 1 more minute, then place 3 tablespoons of white vinegar into the mix. Continue this process of sautéing until the liquid has dried up.

Add a dash of sweetness into your Humba:

After this, we will be adding a hint of sweetness through your 3 cups of chosen clear soft drink. Then cover the wok or pan, and let this boil. Afterwards, put your ½ teaspoon of crushed peppercorn into the mix, and turn the heat on low. Let this boil for another 35 minutes so that the flavors sufficiently seep into the meat.

Then place 2 ounces of banana blossoms and 2 tablespoons of salted black beans in the wok or pan. Cover this again, and continue cooking your ingredients until the pork has become tender. For this, feel free to add some water if you see the wok or pan drying up.
Add 2 tablespoons of brown sugar, and stir the ingredients together. After this, cook for 1 more minute. Then you can pour all of your ingredients into a serving plate or bowl. This is best with some warm rice. And you could pour your stew that comes with our heavenly braised pork dish over this side dish.
Convinced by the wonders of Humba? Perhaps you should try these recipes that don’t stray too far from this dish.

Take a look at some of these recipes taht you can partner with it!

Beef and Baby Corn Stir Fry
You could have your beef a variety of ways. And perhaps it is the versatility of this meat that makes it so appealing to cook with. But it can also be pretty challenging to think of what to mix it up with, considering its strong flavor. This Beef and Baby Corn Stir Fry puts together a wide array of vegetables to mingle well with the taste of beef. This meat will also be gracefully seasoned with ground black pepper, soy sauce and oyster sauce. And you can certainly count on your ease of cooking, as it will only take about 40 minutes to make. And the steps for this recipe are clear and easy to follow.

Pork and Kankong Guisado
This simple dish mixed with a hefty amount of rich, warm beef broth is perfect for all meals, may it be breakfast, dinner or lunch. You can bet that this Pork and Kangkong Guisado will fit perfectly into your meal table whichever time of the day. This is because it fulfills your need for a good deal of protein, as well as vegetables. Mild, but appetizing flavors enwrap the pork shoulders used for this recipe. And the kangkong adds a tasty texture to the dish.

Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Gourd)
This dish stands in contrast to the previous meat dishes, as it mainly uses shrimp as a source of protein. However, it is not any less filling, and it provides just as much, if not more nutrients for the body. Ampalaya gives a distinct taste and texture to an otherwise more mildly-flavored dish. And this astonishingly only takes 20 minutes to make 4 servings. It also creates more dynamic flacors with fish dishes such as galunggong and fried tilapia. If you are looking for a healthy, but satisfyingly savory, bitter dish, make sure to add this Sauteed Bitter Gourd to your list!

Chopsuey Stiry Fry
Chopsuey remains a classic, and a very popular one at that, because of its utilization of the most vibrant, and delectable vegetables. But even if it uses a wide variation of vegetable ingredients, it will not take too long to make, especially when stir-fried. This Chopsuey Stir Fry makes cooking the chopsuey just a tad easier, while bringing unique textures and crunch into the dish because of the method used. This is also a very flexible recipe, as you have the option of switching up your protein source. This uses shrimp, but you could always switch it out with chicken or pork that’s been pre-cooked.

If you loved this recipe of Humba in the Bisaya version, as well as these other related dishes, give us a shout at the comments below! And if you have any questions, feel free to write them down there as well.

Watch How to Cook Humba Bisaya Recipe

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