PHakimotoyoshiru
Enthusiast
Ultimate Bisaya Humba Recipe (1 Kilo Pork)
This recipe prioritizes flavor development through searing and slow simmering, and includes the distinct Bisaya additions.
Yields: 6-8 servingsPrep time: 20 minutes (plus 30 mins optional marinating)Cook time: 1.5 - 2.5 hours (or longer for more tender pork)
Ingredients:
Tips for Success:
This recipe prioritizes flavor development through searing and slow simmering, and includes the distinct Bisaya additions.
Yields: 6-8 servingsPrep time: 20 minutes (plus 30 mins optional marinating)Cook time: 1.5 - 2.5 hours (or longer for more tender pork)
Ingredients:
- Pork:
- 1 kilo pork belly (liempo), cut into 2-inch cubes
- Aromatics:
- 1 large onion, chopped
- 6-8 cloves garlic, minced or crushed
- 2-3 dried bay leaves (laurel)
- 1 teaspoon whole black peppercorns
- Optional: 1-2 pieces star anise (for added aromatic depth, common in some Visayan versions)
- Liquids & Seasonings:
- 1/2 cup soy sauce (preferably a good quality Filipino brand)
- 1/4 - 1/2 cup white vinegar (adjust to your preferred sourness; start with less)
- 1/2 cup pineapple juice (unsweetened, from a can of pineapple tidbits or pure juice)
- 1/4 cup brown sugar (packed, adjust to your sweetness preference)
- 1 - 2 cups water (or rice water, if available, for a traditional touch)
- Salt to taste (use sparingly initially, as tausi and soy sauce are salty)
- Special Bisaya Additions:
- 2-3 tablespoons salted black beans (tausi), rinsed thoroughly and drained
- 1/2 cup dried banana blossoms (kinchamsay or puso ng saging), soaked in warm water for 15-20 minutes until softened, then drained and squeezed dry
- 1 cup pineapple chunks or tidbits (from the same can as the juice, if applicable)
- 2-3 tablespoons salted black beans (tausi), rinsed thoroughly and drained
- For Sautéing:
- 2-3 tablespoons cooking oil
- Prepare the Pork:Cut the pork belly into approximately 2-inch cubes. You can leave the skin on for more gelatinous texture.
- Optional Marinade (for deeper flavor): In a bowl, combine the pork with 1/4 cup soy sauce, 1/4 cup pineapple juice, and 2 tablespoons of vinegar. Marinate for at least 30 minutes in the refrigerator. (Do not marinate for too long, as the acidity can break down the meat too much). Drain the pork, reserving the marinade.
- Sear the Pork: In a wide, heavy-bottomed pot or Dutch oven, heat 2-3 tablespoons of cooking oil over medium-high heat. Add the pork belly (in batches if necessary to avoid overcrowding) and sear until lightly browned on all sides and some of its fat has rendered. This adds a beautiful depth of flavor. Remove the seared pork and set aside.
- Sauté Aromatics: In the same pot, with the rendered pork fat (add a little more oil if needed), lower the heat to medium. Add the chopped onions and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and continue to sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Combine and Simmer:
- Return the seared pork to the pot.
- Pour in the reserved marinade (if you marinated), the remaining soy sauce, the remaining pineapple juice, and the whole black peppercorns, bay leaves, and star anise (if using).
- Add 1-2 cups of water. The liquid should mostly cover the pork, but not drown it.
- Bring the mixture to a boil.
- Once boiling, add the white vinegar. Do not stir immediately. Let it boil for 2-3 minutes without stirring to allow the harsh acidity of the vinegar to mellow out.
- Reduce the heat to low, cover the pot, and simmer. Cook for at least 1.5 to 2 hours, or until the pork is fall-apart tender. Stir occasionally to prevent sticking. Add more water in small amounts if the liquid evaporates too quickly.
- Add Special Ingredients:
- Once the pork is very tender, add the rinsed salted black beans (tausi), the softened and drained dried banana blossoms, and the pineapple chunks/tidbits.
- Stir in the brown sugar.
- Continue to simmer, uncovered, for another 15-30 minutes, or until the sauce has reduced and thickened to your desired consistency. The flavors will also meld beautifully during this stage.
- Adjust Seasoning:Taste the humba. This is the crucial step for the "ultimate" flavor. Adjust the seasoning as needed.
- If too salty, add a little more water or sugar.
- If not sweet enough, add more brown sugar.
- If not tangy enough, add a small splash more vinegar.
- Add salt if necessary (remember the tausi and soy sauce contribute a lot of salt).
- Serve: Transfer the Bisaya Humba to a serving dish. It's best served hot with plenty of steamed white rice. Hard-boiled eggs are a traditional accompaniment for an even richer meal.
Tips for Success:
- Pork Quality: Use good quality pork belly with a decent amount of fat. The fat renders down and contributes immensely to the rich sauce.
- Patience is Key: Slow cooking is essential for tender pork and a deeply flavorful sauce. Don't rush it.
- Tausi Rinsing: Always rinse the salted black beans thoroughly to remove excess salt, otherwise, your humba might be too salty.
- Sweetness Level: Bisaya humba tends to be sweeter than other versions. Adjust the brown sugar to your preference.
- Storage:Humba, like many Filipino stews, often tastes even better the next day as the flavors continue to meld. It can be stored in an airtight container in the refrigerator for 3-5 days.