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.
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?
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
8 cloves of garlic, crushed
2 tbsps oil
4-5 cups water (or more, if you like it really saucy)
- 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!
This post is linked to : eRecipecards , Food Trip Friday, Food Friday
|Featured food of the Week #139 Thank you Food Trip Friday|