Authentic Filipino Pork Humba Recipe – Sweet, Savory, and Irresistibly Tender

Pork Humba recipe — a delicious Filipino dish that's sweet, savory, and tender:

. Pork Humba Recipe (Filipino Braised Pork Belly)

.Prep Time: 15 mins

. Cook Time: 1.5 to 2 hours

. Serves: 4-6

. Ingredients:

1 kg pork belly (cut into chunks)

1 head garlic (minced)

1 large onion (chopped)

1/2 cup soy sauce

1/4 cup vinegar

1/2 cup brown sugar

1/2 cup pineapple juice (optional but highly recommended)

1/4 cup banana blossoms (dried, rinsed and soaked)

1/4 cup salted black beans (tausi), rinsed

2–3 bay leaves

1/2 tsp whole peppercorns

1 tbsp oil (for sautéing)

Salt to taste

Water (as needed for braising)

Hard-boiled eggs (optional, for garnish)

Fried saba bananas (optional)

; Instructions:

1. Sauté Aromatics:

Heat oil in a large pan. Add garlic and onions. Sauté until fragrant and onions are translucent.

2. Brown the Pork:

Add the pork belly chunks and cook until slightly browned on all sides.

3. Add Seasonings:

Pour in soy sauce, vinegar (do not stir), brown sugar, peppercorns, and bay leaves. Let it boil uncovered for 2 minutes to reduce the vinegar’s raw taste.

4. Add Pineapple Juice & Beans:

Add pineapple juice (if using), salted black beans, and banana blossoms. Stir to combine.

5. Simmer & Braise:

Lower the heat. Cover and simmer for 1.5 to 2 hours or until the pork is fork-tender. Add water in between if the sauce reduces too much.

6. Adjust Taste:

Taste the sauce. Add a pinch of salt or more sugar based on your preference for sweetness/saltiness.

7. Serve:

Transfer to a serving bowl. Optionally, top with hard-boiled eggs and fried saba bananas. Serve hot with steamed rice.

;Tips:

If you like it sweeter, increase the brown sugar slightly.

For a tangy twist, use pineapple chunks instead of just juice.

Let it sit for a few hours after cooking — it tastes better the next day!

;Conclusion:

Pork Humba is more than just a dish — it’s a celebration of Filipino heritage and comfort food. Whether you’re preparing it for a family dinner or a festive occasion, its unique blend of flavors is sure to impress. Don’t forget to try it with rice, because the sauce is pure magic!

Cultural Significance and Final Thoughts:

Pork Humba holds a special place in the hearts of many Filipinos, especially in the Visayas and Mindanao regions where this dish is a staple in both everyday meals and special celebrations. Unlike the classic adobo, Humba is sweeter, more aromatic, and deeply comforting. The use of tausi (fermented black beans) and banana blossoms reveals the dish's Chinese influence, showing how Filipino cuisine beautifully blends native and foreign flavors.

In many Filipino households, Humba is passed down from one generation to another, often with slight tweaks in ingredients or cooking methods — some add star anise, others prefer pork hocks instead of belly. But the heart of the dish remains the same: slow-cooked pork soaked in layers of flavor that feel like home with every bite.

This dish is also a crowd-pleaser in fiestas, weddings, birthdays, and Sunday lunches. Its rich, syrupy sauce pairs perfectly with hot, fluffy white rice, and it gets even better the next day after all the flavors have set in. Some even say Pork Humba tastes best when reheated!

Whether you’re cooking this for the first time or recreating a childhood memory, Pork Humba is sure to fill your kitchen with warmth and your table with joy. Don’t forget to share it with family and friends — just like every Filipino dish, it’s best enjoyed together.