Visayan Pork Stew Humba
Experience the rich and hearty flavors of Visayan Pork Stew Humba, a beloved Filipino classic that combines sweet, savory, and tangy elements into a soul-warming dish. Made with tender pork belly slowly simmered in a luscious sauce of soy sauce, vinegar, and pineapple juice, this recipe is enhanced by the addition of dark brown sugar, fermented black beans (tausi), and aromatic bay leaves. The subtle sweetness of pineapple chunks balances the bold flavors, while a hint of garlic and black pepper adds depth to every bite. Perfect for family meals or celebrations, this slow-cooked stew pairs beautifully with steamed rice, creating a comforting and satisfying feast. Prepare to delight your taste buds with this traditional Visayan specialty—a true taste of the Philippines!
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Recipe Information
Ingredients
- 1 kg pork belly
- 0.333 cup soy sauce
- 0.25 cup vinegar
- 0.333 cup dark brown sugar
- 5 pcs garlic cloves, minced
- 1 large onion, chopped
- 3 pcs bay leaves
- 1 tsp whole black peppercorns
- 1 cup pineapple chunks (canned)
- 1 cup pineapple juice (from the can)
- 2 tbsp fermented black beans (tausi), rinsed
- 2 cups water
- 2 tbsp cooking oil
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
Cut the pork belly into 2-inch cubes and set aside.
Heat the cooking oil in a large pot or deep skillet over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
Add the pork belly to the pot and cook until lightly browned on all sides, about 5-7 minutes.
Pour in the soy sauce, vinegar, and pineapple juice. Stir to evenly coat the pork.
Add the dark brown sugar and continue stirring until the sugar is dissolved. Let the mixture come to a gentle boil.
Add the bay leaves, whole black peppercorns, pineapple chunks, and the rinsed fermented black beans (tausi). Stir well to combine the ingredients.
Pour in the water, ensuring the pork is mostly submerged in the liquid. Reduce the heat to low and cover the pot. Let it simmer for 60–75 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
If the stew becomes too thick, add a small amount of water to adjust the consistency.
Season with salt and ground black pepper, adjusting to taste.
Once the pork is tender and the sauce is rich and flavorful, remove from heat. Discard the bay leaves.
Serve the humba hot with steamed rice. Enjoy!
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 32.5 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 21.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 477 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.
