Comments on: Braised Pork Belly Recipe (Filipino Humba)

By: Simon

Simon — Mon, 14 Nov 2011 07:44:53 +0000

You’re welcome! :-)

By: Rasa Malaysia

Rasa Malaysia — Mon, 14 Nov 2011 07:13:10 +0000

Thanks Simon. :)

By: Simon

Simon — Mon, 14 Nov 2011 06:51:25 +0000

As you mentioned correctly, there are as many recipes as there are households :-) i just would like to share mine here if you don’t mind. I took it from the lovely island of Siquijor in the Visayas.
I use 3 kg pork belly, which i gently fry in a dry pan to release some of it’s fat. i remove most of the liquid fat and then add 2 cups soy sauce, 2 cups cane vinegar, about 1/2 cup brown sugar, some smashed garlic gloves, a can of salted black beans, a few pcs of banana blossom and a little black pepper. I should add 2-3 pcs bayleaves, but we don’t like that. I love star anise, but believe it doesn’t belong in humba, again, just my opinion. all this will be braised very slowly for 2-3 hours. In case you are wondering, I am German, I am a chef and I made the Philippiens my home :-)

By: old.frt

old.frt — Thu, 03 Nov 2011 02:12:50 +0000

Dear God, I’ve died and gone to heaven.
Humba sounds like a religious experience.
Best of all you can play with the liturgy and never be an apostate!
I look forward to an epiphany accompanied by plain white rice.

By: jayson mcforest

jayson mcforest — Thu, 02 Jun 2011 10:49:24 +0000

at home in, we never cooked Humba with peanuts, we cooked it with tofu and with brown sugar instead of palm sugar.The best Humba is pig head…

By: Peter Kong

Peter Kong — Mon, 01 Nov 2010 09:18:48 +0000

The braised pork I tasted in Malacca was scrumptious with cooked sliced yam in between each slice of pork. Eaten with plain small buns you can dip into the thick gravy.

Have never forgotten that dish.

By: Peter Kong

Peter Kong — Mon, 01 Nov 2010 09:13:44 +0000

I never put sugar in my cooking but in this case I would just put 1/2 cup of the palm sugar so it won’t be so sweet.

By: Recipe: Tau Yew Bak (Hokkien soy-braised pork) « Straight Out of Kampung

Recipe: Tau Yew Bak (Hokkien soy-braised pork) « Straight Out of Kampung — Fri, 22 Oct 2010 09:10:00 +0000

[...] protein by far is seafood: you can get a sackful of mackerel for about $3 USD.) I think pretty much every country in Asia has some variation of the soy-braised pork dish; this particular version comes from [...]

By: mareza

mareza — Sun, 09 May 2010 00:14:57 +0000

oh i love this, reminds me of my college life.i never liked adodo much and my husband don’t care either.being grown up makes you watch what you eat, but for a treat this is really awesome.

By: MyFilipinoRecipes.com

MyFilipinoRecipes.com — Thu, 28 Jan 2010 16:20:07 +0000

I love how this recipe is prepared. Delicious!