Delicious braised pork belly with savory-sweet soy-vinegar sauce with a distinguishing taste of tausi cooked until tender. Pork Humba is another Filipino dish to try and here is our Pork Humba recipe for you...
Humba is a Filipino braised pork dish that is very popular in the Visayan and southern regions. Said to be a derivative of the Chinese Hong-ba (also Hong-Shao-Rou or Red Braised Pork Belly). It is believed that it was introduced by Chinese immigrants and was adapted by our Visaya folks.

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INGREDIENTS
▢2 tablspoons oil
▢1.5 pounds pork belly - - cut into 1x2-inch sizes -see NOTE 1
▢4 cloves garlic - -minced
▢1 medium red onion - - chopped
▢1/4 cup soy sauce
▢1/4 cup vinegar
▢2 cups water - - add more if needed
▢1 tablespoon peppercorn
▢2 pieces bay leaves
▢1/4 cup dried banana blossoms - (optional)
▢1/4 cup fermented black beans (tausi) - - see NOTE 2
▢1/2 cup pineapple tidbits - - liquids included (optional)
▢3 tablespoon brown sugar

RECIPE NOTES
NOTE 1 : If pork belly has a lot of fat, separate the fatty part from the leaner part. Sear the fatty part first to render the fats. Sear the leaner meat for shorter time so it will not dry up and become chewy.
NOTE 2: If using dried fermented black beans, soak it a bit and rinse before adding as it may be too salty. If using the canned ones with liquid, drain the liquid.

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