If you know a bit of Filipino cuisine then definitely you might had encountered Adobo already as that is the most popular Filipino dish, this dish called Humba is a close relative to it as the ingredients and the cooking techniques are nearly the same apart from the main flavours of this dish which is on the sweet side compared to the salty and sour flavours of adobo. I can say this is a cross between Adobo and Hamonado. If Adobo is popular in the Luzon region this dish is dominant in Visayas and Mindanao.
So if you had tried and tasted Adobo and loved it, give this a try but don’t expect the same taste even they look similar as this one is sweet.
800g deboned pork hock, cubed (you can use any other pork part, I just like this part for this recipe)
6 hard-boiled eggs
2 cups water
1/3 cup vinegar
1/4 cup brown sugar
1/3 cup Philippine Soy Sauce or Kikkoman (use of other soy sauce will yield a different taste)
3 pcs bay leaf
freshly ground black pepper
6 cloves garlic, minced
1. In a pot add oil and using medium heat sauté garlic until it becomes golden brown.
2. Add pork pieces and brown on all sides.
3. Add water, vinegar, brown sugar, soy sauce and bay leaf then bring to a boil and simmer for an hour if you are using pork belly and an hour and a half if using pork hock. Add more water if required but the final consistency should be thick.
4. Add hard boiled eggs, season with freshly ground black pepper then simmer for additional 10 minutes.