"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, November 26, 2011

Pork Humba

Pork Humba

Humba is a braised pork dish very popular in Visayan region. Interestingly, simple dish as it is, there's quite a variation on the ingredients in cooking this. Most of the time, it is also mistaken as adobo (as it's also stewed in soy  sauce and vinegar), but visayans wouldn't agree with that. I don't either, though how complex it may seem. Humba is more of the sweet side, adobo is to salty. Humba is also similar to Chinese Hong Ba. They kinda sound the same. Don't they? so maybe I guess, again it's of chinese influence.
Add or minus some ingredients (from the authentic ingredients which i am not certain which is which) ~ Humba is definetely a proud distinct dish of its own.
I used the kasim cut , ( I also like the pork knuckles for this dish). I like to add star anise, it gives a nice flavor. I made use of sangkaka I bought from my recent trip in bicol as the sweetener, instead of brown sugar. 
Sangkaka

Two funny arguments have been raised when i prepared the dish.
First is the sangkaka: I asked my mom, if it's made from coconut or palm, she said no it's not. She say's it's made from sugarcane. Now, I'm confused if i am to call it palm sugar. There are two kinds of sangkaka, the palm/coconut sugar (obviously from palm/coconut) and the unrefined whole cane sugar (also known as crude sugar). But then, after some deliberation hehehe, I decided it's the one from the sugarcane. so to avoid much confusion I'll leave it as sangkaka. Just choose which one you want to use, i mean~ really put into the dish.
Second, the salted black beans: Humba is my husband's favorite dish, as he claims to be a true blue visayan and this is their regional dish. But he say's he's never seen his family put black beans into it. He was not quite happy of me adding black beans ,seems I desecrated a holy meal, Yay! But I think I was redeemed by the cupfuls of rice he consumed with it and a bowl of humba stored in the fridge (he kept and reserved exclusively for him), so I conclude I made a nice Humba.
So how about you? How do you make your humba? Care to share any tips?

Ingredients:
1 kg. pork kasim
1/2 cup soy sauce
1/2 cup vinegar
1 cup pineapple juice
1/2 cup crushed pineapple ( I had some leftovers, so I decided to add this)
1/2 tsp whole black peppercorns
3 tbsp salted black beans
2 bay leaves
1 star anise
100g dried banana blossoms
sangkaka
8 cloves of garlic, crushed
2 tbsps oil
4-5 cups water (or more, if you like it really saucy)

Procedure:

  • Wash and drain meat. Cut in pieces. Do not remove fat. 
  • Marinate pork cuts in soy sauce,vinegar,garlic and peppercorns for about one hour. But if you have ample time in preparing this, better marinate it overnight in the fridge.
  • Remove the meat from the marinade. Reserve the marinade sauce.
  • Heat oil in pan.Brown each side of pork. In the process, pork will render its own oil. This makes the dish more tasty. Set aside pork.
  • Remove some oil in the pan if it's too oily. Add the meat marinade, water, laurel leaves, star anise,pineapple juice and crushed pineapple. Let boil. Add meat and black beans. Cover and simmer for about 20 minutes. Then add the chunk of sangkaka. Let simmer in low heat until the meats gets really tender and sauce thickens. Then add the banana blossoms. Cook for 5 more minutes.
  • I did not add salt anymore, the salted black beans was enough to flavor. 
  • Add some hard-boiled eggs if you prefer.
  • Serve with rice. And just like any other braised dish, humba tastes great as lefover. Enjoy!
Have a great weekend Foodies!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday




Featured food of the Week #139 Thank you Food Trip Friday











8 comments:

maiylah said...

yummmy! one of my sisters love this dish...and she actually prefers the fatty parts! lol. this is soul food for me.. :)
first time i've heard of sangkaka but it looks familiar...maybe we call it differently back home.
some friends in the province also mix in hard-boiled eggs together with their humba...adds another dimension to the dish.

thanks much for sharing over at Food Friday!
now am hungry again..lol :))
happy weekend! :X

Pinoy Kitchenette said...

Oh yes! i love hard-boiled eggs with it too. Minsan wala na meat, but still may sabaw pa, dagdag eggs pa. lol!
Happy weekend Maiylah!

Mika said...

SARAP!!! Can I have some :)

wifetoalineman02 said...

yum...looks delish, am sure I can eat a lot of rice with this humba :-) Dropping some love for Food Trip Friday, hope that you can return the favor too.

http://www.kandhistools.com/my-food-trip-friday-is-a-beef-jerky/

♥FoodTripFriday♥ said...

Another fav of mine,to eat though,not to cook, lol!

Joy Calipes-Felizardo said...

very informative, I didn't know that sangkaka is put to enhance the taste, my version is the simplest one though, but this one is for the festive season! Thanks for sharing!
Mine is at :
http://www.gastronomybyjoy.com/2011/12/inside-chefs-life-book-launching.html

[pinkc00kies] said...

love it when mom prepares this too

Allen said...

I'm from Iloilo, Visayas and I always thought this was sweet adobo. lol. I like it with hard boiled egg.

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