Humba is a slow-braised Filipino pork dish similar to adobo but sweeter and enriched with fermented black beans, which give the sauce a distinctive, savory depth. Traditionally made with pork belly, humba can also be prepared with shoulder or hocks. Brown sugar commonly sweetens the sauce, though some cooks use pineapple juice or 7-Up for a fruitier sweetness. The pork simmers slowly until it becomes tender and melts in your mouth.
In this version I include dried lily flowers, a personal favorite that adds a subtle texture and extra flavor. Many variations exist, but humba remains a beloved comfort dish across the Philippines.
Ingredients:
- Pork shoulder, pork belly, or pork hocks – the main protein. Pork belly is richer and fattier; choose shoulder for a leaner option.
- Marinade: garlic, vinegar, soy sauce, ground black pepper, brown sugar, and bay leaves – a balanced mix of sweet, salty, and tangy flavors.
- Fermented black beans – rinsed to control saltiness; they add the dish’s characteristic umami and pungency.
- Optional: dried lily flowers – for added texture and a subtle, savory note.
How to make pork humba:
Begin by soaking dried lily flowers (if using) in hot water for about an hour. Drain and tie a small knot in each piece, then set them aside.
In a Dutch oven or heavy pan, combine the marinade ingredients: smashed garlic, vinegar, soy sauce, ground pepper, brown sugar, and bay leaves. Add the pork pieces and toss to coat. Cover and let the pork marinate for about 30 minutes to allow the flavors to penetrate.
Uncover the pot and bring the mixture to a boil over medium-high heat. Add 2 cups of hot water, bring it back to a boil, then reduce the heat to medium and simmer, covered, for about 50 minutes or until the pork is tender. Check the pot every 15 minutes, stirring and adding 1/4 cup of water if the liquid is getting low.
When the pork is tender, stir in the rinsed fermented black beans and the knotted lily flowers (if using). Simmer uncovered for another 5 minutes, or until the sauce reaches your desired consistency. Adjust seasoning to taste.
Tips:
- Rinse canned fermented black beans under running water to remove excess salt and any brine, which helps control the sodium in the final dish.
- Tying the soaked lily flowers into knots improves their texture and prevents them from unraveling in the stew.
Serve humba hot with steamed rice to soak up the rich, sweet-savory sauce.
Humba (Filipino Braised Pork with Black Beans)
Liza Agbanlog
Pin Recipe
Ingredients
- 2 lbs pork shoulder, pork belly or pork hocks , cut into serving pieces
- 2 cups hot water plus more as needed
- 3 tbsp canned fermented black beans , rinsed and drained
- 1 oz dried lily flowers (banana blossoms) , optional
Marinade:
- 4 cloves garlic , smashed and peeled
- ¼ cup vinegar
- 1/3 cup soy sauce
- ¼ tsp freshly ground black pepper
- 2 tbsp brown sugar
- 2 bay leaves
Instructions
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Soak dried lily flowers in hot water for an hour, drain, and tie each piece into a small knot. Set aside.
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Combine the marinade ingredients in a Dutch oven or heavy pan. Add the pork, toss to coat, cover, and marinate for 30 minutes.
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Uncover and bring the pot to a boil over medium-high heat. Add 2 cups hot water, bring back to a boil, then reduce heat to medium. Cook covered for 50 minutes or until the meat is tender, checking every 15 minutes and adding 1/4 cup water if needed.
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Stir in the rinsed fermented black beans and the knotted lily flowers if using. Simmer for another 5 minutes or until the sauce reaches the desired consistency.
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Serve hot with steamed rice.
Nutrition
Calories from Fat 99
