🇵🇭 Philippines · Food
Pork Humba
By eatmundo · August 4, 2026
A decadent, melt-in-the-mouth braised pork dish from the Visayas region that balances savory, sweet, and sour profiles. It is a celebratory staple often found at festive gatherings.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat a large heavy-bottomed pot over medium heat and sear the 1kg pork belly until all sides are lightly browned and fat renders.
- 2
Add the 6 cloves of minced garlic and sauté for 1 minute until fragrant, being careful not to let them burn.
- 3
Pour in the 1/2 cup soy sauce and 1 cup water, ensuring the meat is mostly submerged in the liquid.
- 4
Toss in the 3 bay leaves, 1 tsp peppercorns, and 1 tbsp sugar, stirring gently to dissolve the sugar.
- 5
Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 40 minutes until the pork is fork-tender.
- 6
Remove the lid and add the 1/4 cup vinegar, letting it simmer uncovered for 5 minutes without stirring to allow the harsh acidity to mellow.
Frequently Asked Questions
What is the main difference between Humba and Adobo?+
Humba includes fermented black beans (tausi) and brown sugar, making it much sweeter and richer than the tangy Adobo.
Can I use pork shoulder instead of belly?+
Yes, but ensure you cook it slightly longer to achieve the same tenderness, as shoulder is leaner than belly.
Should I stir the vinegar?+
No, it is a traditional rule to let the vinegar cook undisturbed for a few minutes so the raw taste disappears.
Is it okay to refrigerate leftovers?+
Absolutely, Humba often tastes even better the next day as the collagen from the fat sets into a flavorful jelly.
