I’ve always wanted to learn how to cook Filipino food since I am after all Filipino. It is such a shame that I can cook other cuisines but not my own. I guess since my mom is such a great cook I didn’t bother to learn back then.
During one of my visits I managed to buy a cookbook and research some recipes in the internet and finally last weekend we cooked Humba successfully. I remember that the best humba I ever tasted was served by my husband’s grandmother in the fiesta celebration held at her house. When Filipinos hold a party it is usually a heavy feast, so bring your appetite with you. When we used to celebrate the fiesta, my mom would cook for 2 to 3 days with several kitchen helpers.
This sinful pork dish has it’s origin in Chinese cuisine and is called Hong Ba. It is a based pork dish with soy sauce and brown sugar. The key ingredients to this dish are the anise seeds and the fermented black beans. The fermented black beans are basically black beans in oil and you can probably find this ingredient in your local Asian grocer.
Filipino dishes are usually flavorful and made to be paired with rice so when you make this dish make sure you have steamed rice to go along with it. This dish is perfect for those who haven’t tried Filipino food before and it is easy to make.
You choose to use pork pique or pork belly but we used pork spare ribs since that was what we had in the fridge. I used a pot since I wanted to cook the pork until it was tender. If you have a pressure cooker at home, use that instead.
1 kilo Pork Pigue, Pork Belly or Pork Spare ribs
1 teaspoon salt
2 tablespoons brown sugar
5 cloves garlic, minced
3 tablespoons tausi or fermented black beans
1 cup water
1/4 cup soy sauce
1/2 cup vinegar
1 teaspoon pepper corn
1 sprig of oregano
2 bay leaf
3 Star Anise
6 hard boiled eggs (optional)
- Cut the pork into cubes.
- Put some oil in the pot with the pork.
- Season pork with lightly with some salt.
- Once the salt had been absorbed, add the brown sugar and cook the pork until it is caramelized and has a nice brown color.
- Add the garlic and black beans, and mix well.
- Add the rest of the ingredients and cook until tender. I added 2 extra cups of water since the ribs seemed tough and I wanted it to be so tender it would almost fall off the bone.
- If the pork is still tough, you can add 1-2 cups of water and wait for the sauce to reduce.
- The consistency of the sauce should be dark and thick like in the photo.
- Add the hardboiled eggs once the meat has become tender so it absorbs some of the sauce.
Let me know if you ever make this dish by leaving a comment on how it turned out. I’d love to hear your feedback on it.