Dairy-Free Humba
Savor the rich, complex flavors of *Dairy-Free Humba*, a comforting Filipino braised pork dish reinvented without dairy yet bursting with traditional depth. Made with succulent pork belly simmered to perfection in a sweet and tangy blend of soy sauce, coconut vinegar, pineapple juice, and aromatic spices like garlic and bay leaves, this recipe brings bold umami flavor to your table. The optional addition of banana blossoms adds a unique texture, while coconut vinegar lends a subtle twist to the classic recipe. Perfectly caramelized with brown sugar and slowly cooked until tender, this dairy-free version of humba is a gluten-friendly crowd-pleaser that pairs beautifully with steamed rice. With just 15 minutes of prep, this savory-sweet dish comes together effortlessly, making it an ideal choice for family dinners or special occasions.
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Recipe Information
Ingredients
- 1 kg pork belly
- 0.5 cup soy sauce
- 0.25 cup coconut vinegar
- 0.5 cup brown sugar
- 5 cloves garlic, minced
- 3 pieces bay leaves
- 1 tsp black peppercorns
- 1 cup pineapple juice
- 1 cup water
- 1 tsp salt
- 2 tbsp cooking oil
- 0.5 cup banana blossoms (optional)
Instructions
Cut the pork belly into bite-sized cubes approximately 1.5 inches each.
In a large bowl, marinate the pork cubes with soy sauce and minced garlic for at least 30 minutes. If time permits, marinate longer for better flavor absorption.
Heat the cooking oil in a large pot or deep pan over medium-high heat.
Sear the marinated pork pieces until they are browned on all sides. This may take about 5-7 minutes.
Once browned, pour in the coconut vinegar and allow it to evaporate slightly for about 2 minutes.
Add the pineapple juice, water, brown sugar, bay leaves, black peppercorns, and salt into the pot. Stir to combine.
Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 60 minutes, or until the pork becomes tender.
If using banana blossoms, rinse them thoroughly and add to the pot during the last 15 minutes of cooking.
Adjust seasoning if necessary, and let the sauce thicken until it reaches your desired consistency.
Remove from heat and let it rest for a few minutes before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
5981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.0 g | 717% | |
| Saturated Fat | 197.1 g | 986% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 7735 mg | 336% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 106.6 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
