pinay at eat-taly

Passport & Plate - humba

Philippines | Thursday, January 30, 2014 | 2 photos

Ingredients
500 grams pork belly, cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 bay leaf
1 teaspoon peppercorns
1/2 cup dried banana blossoms(puso ng saging)
salt to taste

 

How to prepare this recipe
1. In a big pot, combine pork belly, water, soy sauce and garlic.
2. Simmer and bring to boil over low heat until pork belly is tender.
3. Add vinegar and simmer for another 3 minutes.
4. Add the bay leaf, banana blossoms, brown sugar, salt and simmer for another 5 minutes.
5. Adjust seasoning according to taste. Remove from heat and Serve. Enjoy!

Notes:
1. You may also add potatoes, hard-boiled eggs or salted black beans.

 

The story behind this recipe
This recipe is originated in the Visayas region. During the time of the first settlers in the Visayas, the people usually cook foods for many and not just for their family even for simple occasions. They prepared pork meat and instead of having it done fried they make use of the spices around them to make the pork meat more lively and appetizing. Visayan people are more adventurous into foods and creating dishes on thier own, not too spicy, not to sweet but just enough to please their guests and patrons. Now, this dish has a lot of styles in filipino culinary dishes (humba ala cebuano style, pork humba, sweetend pork in soy sauce, etc)