Humba Braised Pork Belly
Indulge in the rich, aromatic flavors of Humba Braised Pork Belly, a beloved Filipino comfort food that combines savory, sweet, and tangy elements into one irresistible dish. This slow-simmered masterpiece features tender, melt-in-your-mouth pork belly infused with soy sauce, vinegar, and pineapple juice, creating a deeply flavorful sauce with a hint of caramelized sweetness from brown sugar. The addition of banana blossoms and aromatic spices like bay leaves and peppercorns elevates this dish with earthy undertones, while optional hard-boiled eggs soak up the flavorful braising liquid for an extra layer of indulgence. Perfectly paired with steamed white rice, this one-pot dish is ideal for family gatherings or cozy dinners. Ready in just over an hour, Humba is a delightful way to explore Filipino cuisine and its unique balance of bold flavors.
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Recipe Information
Ingredients
- 1 kilogram Pork belly
- 0.5 cup Soy sauce
- 0.25 cup Vinegar
- 2 tablespoons Brown sugar
- 0.5 cup Banana blossoms (dried or fresh)
- 0.5 cup Pineapple juice
- 5 pieces Garlic cloves
- 1 medium Onion
- 1 teaspoon Peppercorns
- 3 pieces Bay leaves
- 2 tablespoons Cooking oil
- 4 pieces Hard-boiled eggs (optional)
- 2 cups Water
- 1 teaspoon Salt
Instructions
Cut the pork belly into 2-inch cubes and set aside.
Mince the garlic and dice the onion.
In a large pot or deep skillet, heat the cooking oil over medium heat. Sauté the minced garlic and diced onion until fragrant and translucent.
Add the cubed pork belly to the pot and cook until lightly browned on all sides, about 5 minutes.
Pour in the soy sauce and vinegar, then stir to coat the pork. Allow it to simmer for 3 minutes without stirring to let the vinegar cook off slightly.
Add the brown sugar, pineapple juice, water, bay leaves, and peppercorns to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the pork simmer for 60 minutes or until tender, stirring occasionally.
Rinse the dried banana blossoms (if using dried) under water to remove any grit, then add them to the pot during the last 30 minutes of cooking.
Taste the sauce and adjust the seasoning with salt if needed.
If using hard-boiled eggs, peel them and add them to the pot during the last 10 minutes of cooking to absorb the flavors.
Once the pork is tender and the sauce has thickened, remove from heat and discard the bay leaves.
Serve hot with steamed white rice and enjoy!
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 33.3 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.5 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 473 mg | 10% | |
*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.
