Humba
Ingredients
Servings
Optional ingredients
Instructions
Step 1
In a bowl, combine the soy sauce, vinegar, pineapple juice, brown sugar, minced garlic, chopped onion, and whole peppercorns. Marinate the pork belly pieces in this mixture for at least 30 minutes to an hour, or overnight for best results.
Step 2
Heat cooking oil in a large pot over medium heat. Remove the pork from the marinade, reserving the marinade mixture. Sauté the pork pieces until lightly browned on all sides.
Step 3
Pour in the reserved marinade mixture into the pot with the pork. Add the dried bay leaves and bring to a boil.
Step 4
Once boiling, lower the heat to a simmer. Cover and cook for about 1.5 to 2 hours or until the pork is tender, stirring occasionally. Add water if needed to prevent the sauce from drying out.
Step 5
About 30 minutes before the pork is done, add the drained and rinsed black beans and soaked dried banana blossoms to the pot. Stir well to combine.
Step 6
Taste the humba and adjust the seasoning with salt and pepper according to your preference. You can also add more brown sugar if you prefer a sweeter taste.
Last step
Once the pork is tender and the sauce has thickened, remove the bay leaves from the pot. Transfer the humba to a serving dish and serve hot with steamed rice. You can also garnish with sliced hard-boiled eggs if desired.
Notes
Variations
Some variations of humba include the addition of ingredients like star anise, cinnamon, or even pineapple chunks for added sweetness and flavor.
Storage
Leftover humba can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
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