Pork Humba

Humba

Pork Humba is a delicious Visayan version of adobo with pork belly, pineapples, black beans, and dried banana blossoms. It's so easy to make and is sure to be a family favorite.

Ingredients

• 2 pounds pork belly, cut into 1-1/2 inch cubes
• 1/4 cup vinegar
• 1/2 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 (1 ounce) dried banana blossoms
• 1 tablespoon brown sugar
• salt to taste

Instructions

• In a bowl, combine pork, vinegar, soy sauce, and pineapple juice. Marinate in the refrigerator for about 30 minutes. Drain meat from marinade, reserving liquid.
• In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp.
• Add pork belly and cook, stirring occasionally, until lightly browned.
• Add reserved marinade and bring to a boil without stirring for about 2 to 3 minutes.
• Add peppercorns and bay leaf,
• Add black beans, pineapple chunks, banana blossoms. Stir to combine.
• Lower heat, cover, and simmer until pork is tender.
• Add brown sugar and stir until dissolved. Season with salt to taste. Continue to cook until liquid is reduced and begins to render fat. Serve hot.