Humba

If you love adobo so much, you should try pork humba, adobo’s close cousin from the south. Pork Humba’s recipe uses the same ingredients that help accentuate the distinct adobo taste – Datu Puti Soy Sauce and Datu Puti Vinegar. Sweetness is the taste that draws the difference between pork humba and our traditional adobo. Pork humba uses additional ingredients such as panutsa, sugar, and black beans to add a pinch of sweetness to its savory sauce.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 75
    minutes preparation time

INGREDIENTS

  1. 2 Tbsp Golden Fiesta Palm Oil
  2. 1 kg Pork belly slab, sliced
  3. 3/4-inch Thick
  4. 1/4 cup Sliced white onions
  5. 3 cups Water
  6. 2 Cloves garlic, crushed
  7. 2 Tbsp Silver Swan Salted Black Beans, washed
  8. 1/2 cup Datu Puti Soy Sauce
  9. 1/2 cup Datu Puti Vinegar
  10. 1/3 cup Panutsa
  11. 3 Tbsp Brown sugar
  12. 1/2 cup Banana blossoms
  13. 1 piece Bay leaf
  14. 1/2 tsp Black peppercorns

IF USING DATU PUTI ADOBO SERIES HUMBA MIX

INGREDIENTS

  1. 1 kg Pork pata or liempo, sliced
  2. 1 pack Datu Puti Adobo Series Humba Sauce
  3. 1 cup Water
  4.  Banana blossoms
  5.  Salt

PREPARATION

  • 1 In a pan, heat Golden Fiesta Palm Oil. Brown the pork, then saute white onions. Add water. Simmer for 30 minutes.
  • 2 Add garlic, Silver Swan Salted Black Beans, Datu Puti Soy Sauce, Datu Puti Vinegar, panutsa, brown sugar, banana blossoms, bay leaf, and black peppercorns. Simmer for another 1 1/2 to 2 hours or until pork is tender.
  • 3 Place on a platter and top with sauce before serving.

Do you like this recipe? It’s Adobo time! Check out the other recipes similar to this: adobong putiadobo flakes, and chicken-pork adobo.