Pork Humba

Pork belly braised low and slow in soy sauce, vinegar, brown sugar, and black beans. A sticky, slightly sweet Visayan adobo-style dish.

Estimated cost: ₱95–₱110

Prep 10 min · Total 75 min · Serves 1

Nutrition per serving: 617 kcal · 19 g protein · 13 g carbs · 55 g fat

Ingredients

• 150g Pork belly
• 1 tbsp Cooking oil
• 1 tbsp Brown sugar
• 1 tbsp Fermented black beans
• 3 tbsp Soy sauce
• 2 tbsp White vinegar
• 5 cloves, smashed Garlic
• 1/2 tsp Peppercorns
• 2 pcs Bay leaves
• 1/2 cup Water

Steps

1. Heat oil over medium-high heat and brown pork belly 3–4 minutes per side.
2. Add garlic, soy sauce, vinegar, brown sugar, peppercorns, bay leaves, black beans, and water.
3. Bring to a boil uncovered, then reduce to low.
4. Cover and simmer 40–50 minutes until pork yields easily.
5. Uncover and reduce over medium heat for 8–10 minutes until sticky and glossy.
6. Turn pork every 2 minutes while reducing.
7. Rest 3 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).