Humba
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.
Ingredients
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
oil
Method
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.
All of your dishes are so appealing.
Mandy
This sounds interesting, uses more sugar. It seems humba comes from a smaller region hence the reason its less known outside Philippines.
I’ve never heard of humba….sounds like it’s bursting with flavor. Great photo.
I love the seasonings on this pork. This is just amazing. You come up with amazing recipes that I can’t wait to try. You give us an incredible journey around the world through your blog
i have got to find a filipino restaurant nearby so i can check out some of these filipino dishes but until i do, i will try your recipes….
btw, i don’t eat pork…you think this dish would still taste good if i replaced pork with chicken?
I think you can but I haven’t tried it yet, in a similar dish called Adobo chicken works well so I guess there nothing wrong in trying it out but I suggest the leg or thigh part as it needs that kind of texture for this dish.
use dark meat chicken. it wont dry out as much. great recipe i cant wait to give it a try
i like this … great! can i post it again? tnx
Sure
Interesting combination of pork and hard boiled eggs.While I have not seen this in Mexico, we do have our own version of adobo dishes. It is interesting how much the different American countries have in common.
Kathleen
We have a similar Chinese dish which uses most of the ingredients like Humba and I love it especially the eggs after they soaked up all the flavors.