Pork Humba Bisaya Version

Yummy Lunch

–Most of the best Filipino homemade recipes have one common denominator, and it is the presence of a flavorful, rich and steaming hot stew.Perhaps the love for dishes with some protein sitting in a pool of the most mouthwatering savory sauce comes from the natural warmth it brings to the dining table. And for Humba, the same appeal stands, as it is served warm, and with all the wondrous flavors of banana blossoms, soy sauce, and vinegar.

–Humba utilizes the warm, tender texture of braised pork, and is often likened to another Filipino fan favorite, which is adobo. However, this dish is particularly known for its sweeter take on braised pork, as compared to the sour, flavorful adobo.

•This recipe actually originated in the Visayas region, and later evolved into a dish with comparably less sweet ingredients. But if you are looking to taste the Bisaya version, which utilizes clear soft drinks instead of pineapple juice, then I’ve got what you’re looking for. This rendition has some mightily delicious regional flavors, and makes the most of the blend of sweet and savory for a delightful pork stew.

"PORK HUMBA BISAYA"
1.Begin by heating your pan or work of choice. Then start searing 4 lbs of cubed pork belly until it has browned, and a sufficient amount of oil has been extracted from the fat. Then remove your pork, and set it aside so we can start sautéing other ingredients.

2.Heat about 3 tablespoons of oil in your wok or pan. Then begin to sauté 6 cloves of crushed and chopped garlic, as well as 1 onion that you’ve chopped. Do this until the onion has softened, then you can integrate your pork from before into the wok or pan.

3.After this, pour ½ cup of soy sauce for your share of rich, savory flavor. Sauté this for 1 more minute, then place 3 tablespoons of white vinegar into the mix. Continue this process of sautéing until the liquid has dried up.

4.After this, we will be adding a hint of sweetness through your 3 cups of chosen clear soft drink. Then cover the wok or pan, and let this boil. Afterwards, put your ½ teaspoon of crushed peppercorn into the mix, and turn the heat on low. Let this boil for another 35 minutes so that the flavors sufficiently seep into the meat.

5.Then place 2 ounces of banana blossoms and 2 tablespoons of salted black beans in the wok or pan. Cover this again, and continue cooking your ingredients until the pork has become tender. For this, feel free to add some water if you see the wok or pan drying up.

6.Add 2 tablespoons of brown sugar, and stir the ingredients together. After this, cook for 1 more minute. Then you can pour all of your ingredients into a serving plate or bowl. This is best with some warm rice. And you could pour your stew that comes with our heavenly braised pork dish over this side dish.

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