Humba (Filipino Braised Pork with Black Beans)
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 lbs. pork belly or shoulder butt or hocks, cut into serving pieces
  • 3 tablespoons bottled or canned fermented black beans or black bean sauce
  • ½ oz dried lily flowers (optional)
  • 3 cloves garlic, crushed
  • ½ cup white vinegar
  • ½ cup brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 cups water
  • 1 bay leaf
  1. Combine all marinade ingredients in a bowl.
  2. Add pork pieces and mix well.
  3. Cover with a plastic wrap and let marinate in the refrigerator for 1 hour.
  4. After 1 hour, transfer the pork and marinade into a Dutch oven or heavy pan.
  5. Bring to a boil over high heat. Reduce heat, cover and let simmer for 1 hour or until meat is tender, stirring and adding more water as needed.
  6. Add the black beans and lily flowers, if using; simmer for another 6 minutes or until most of the liquid has evaporated.
  7. Transfer into a serving plate.
  8. Serve with steamed rice.
  9. Enjoy!
Recipe adapted from the cookbook “The Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends”.
Recipe by Salu Salo Recipes at