Humba

Humba with pineapple, tausi, and dried banana blossoms is a delicious medley of sweet and savory flavors you’ll love with steamed rice! This Visayan version of adobo is easy to make and sure to be a family favorite.

When I told my mom in 2016 that I quit my job to blog full time, the first thing she said after a long silence was, “Paano pag nawalan ka na nang iluluto?” What if you run out of things to cook?

She sounded so worried about my decision that I couldn’t help but burst out laughing. Her question was just funny and endearing and preposterous at the same time.

What is Humba

Humba (homba), which literally translates to tender (hum) pork (ba), is a Visayan braised pork dish similar to the classic adobo.

In this sweeter and fattier regional version, pork belly is slow-cooked in a mixture of soy sauce, vinegar or pineapple juice, and aromatics such as garlic, onions, peppercorns, and bay leaves. When the meat is fall-apart tender, palm sugar, pineapple, fermented black beans, and dried banana blossoms are added for extra depth of flavor and texture.

How to serve

  • Humba bisaya is usually served as the main entree for lunch and dinner, with piping-hot steamed rice as the perfect canvas for its sweet and savory meat and sauce.

Storing leftovers

  • It’s a great make-ahead dish you can prep in advance. Store in a covered container and refrigerate for up to 3 days or freeze for up to 2 months.
  • Reheat in a saucepan over medium heat for about 7 to 10 minutes to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through.

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