Low Sodium Humba
Indulge in the rich, savory-sweet goodness of Low Sodium Humba, a healthier twist on the beloved Filipino braised pork dish. This recipe swaps traditional ingredients for a lower sodium alternative without sacrificing the iconic depth of flavor. Succulent pork belly is simmered to perfection in a fragrant blend of apple cider vinegar, unsweetened pineapple juice, brown sugar, and low sodium soy sauce, complemented by bold spices like peppercorn, star anise, and bay leaves. Tender cubed tofu and hearty black beans add a satisfying texture while enhancing the dish’s nutritional profile. Finished with a sprinkle of fresh green onions, this slow-cooked masterpiece pairs beautifully with steamed rice. Perfect for family dinners or special occasions, Low Sodium Humba is a guilt-free way to enjoy the comforting essence of Filipino cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Pork belly
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 pieces Bay leaves
- 1 teaspoon Peppercorn
- 3 tablespoons Apple cider vinegar
- 3 tablespoons Brown sugar
- 1 cup Pineapple juice, unsweetened
- 2 tablespoons Low sodium soy sauce
- 0.5 teaspoon Black pepper, ground
- 200 grams Firm tofu, cubed
- 1 cup Canned black beans, rinsed and drained
- 2 pieces Star anise
- 2 stalks Green onions, chopped
- 2 tablespoons Olive oil
Instructions
Heat olive oil in a large pot over medium heat. Add the pork belly and cook until lightly browned, about 5-7 minutes.
Remove the pork and set aside. In the same pot, add the minced garlic and chopped onion, sautéing until the onion turns translucent.
Return the pork belly to the pot. Add the bay leaves, peppercorn, apple cider vinegar, brown sugar, pineapple juice, low sodium soy sauce, and ground black pepper.
Stir to combine and bring to a boil. Reduce heat to low, cover the pot, and let it simmer for about 45 minutes.
While the pork is simmering, in a separate pan, heat a bit of olive oil over medium heat. Add the cubed tofu and sauté until golden brown. Set aside.
After simmering the pork for 45 minutes, add the sautéed tofu, black beans, and star anise to the pot.
Continue to simmer for an additional 30 minutes or until the pork is tender and the flavors have melded together well.
Taste and adjust seasoning if necessary, perhaps adding more pineapple juice if you prefer a sweeter dish.
Before serving, garnish with chopped green onions. Serve the humba hot over steamed rice or alongside other Filipino dishes.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 58.4 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1711 mg | 132% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2673 mg | 57% | |
*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.
