Humba is a beloved Filipino dish that brings back many fond memories for me. It is a sweet and savory braised pork dish, often enjoyed during fiestas in barangays across the Philippines. Growing up, I would always look forward to eating humba whenever there was a celebration. It became a part of my childhood, and even now, I find myself craving it from time to time.
Because of my love for humba, I started cooking it at home. The rich, flavorful sauce and tender pork make it a satisfying meal. However, I also know that humba is not the healthiest dish. It is high in fat, sugar, and sodium, which, when consumed in excess, can contribute to health issues such as high blood pressure, heart disease, and obesity. That is why, even though I enjoy it, I try to eat it in moderation.
One of the most heartwarming moments in my marriage is connected to humba. My husband and I had an argument one evening, and I was so upset that I went to bed early. To reconcile, my husband decided to surprise me by cooking humba. He had never made it before, so he turned to YouTube for guidance. When I woke up, I was astonished to find a deliciously cooked pot of humba waiting for me.
To my surprise, my husband turned out to be a natural at cooking humba! His version was so good that even his mother, my mother-in-law, and his friends and colleagues loved it. Since then, he has taken over the role of cooking humba in our home, and I happily let him do so.
If you would like to try making humba at home, here’s a simple recipe to follow:
Ingredients:
1 kg pork belly (cut into chunks)
5 cloves garlic (minced)
1 onion (chopped)
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup brown sugar
1 cup pineapple juice (or sprite)
3-4 dried bay leaves
1 teaspoon black peppercorns
1/2 cup black beans (optional, for added flavor)
1 star anise (optional, for extra aroma)
Water (as needed)
Cooking oil
Instructions:
1. Heat a pan and add a little oil. Sauté garlic and onion until fragrant.
2. Add the pork belly and cook until lightly browned.
3. Pour in the soy sauce, vinegar, and pineapple juice. Let it simmer for a few minutes.
4. Add the brown sugar, bay leaves, and peppercorns. Stir well to combine.
5. Add water to cover the meat and bring to a boil.
6. Lower the heat, cover, and let it simmer for about an hour or two until the pork becomes tender.
7. Add black beans and star anise (if using) and continue simmering until the sauce thickens.
8. Adjust seasoning to taste and serve hot with rice.
Humba is more than just a dish for me—it is a connection to my roots, a comfort food, and now, a symbol of love in my marriage. It reminds me of my childhood fiestas, my cravings, and how my husband’s effort to cook it brought us closer together. Whether you’re making humba for the first time or already love this dish, I hope this story and recipe inspire you to enjoy it in your own way!
