Humba is a Filipino dish consisting of braised pork in black bean sauce similar to Filipino adobo. However, humba is sweeter and fermented black beans are added to the sauce thus, giving the dish a pungent taste.
Course Main Course
Keyword black bean, filipino, pork
Prep Time 1hour10minutes
Cook Time 1hour10minutes
Total Time 2hours20minutes
Author Liza Agbanlog
2lbspork shoulder, pork belly or pork hocks, cut into serving pieces
2cupshot water plus more as needed
3tbspcanned fermented black beans, rinsed and drained
1ozdried lily flowers, optional
4clovesgarlic, smashed and peeled
¼tspfreshly ground black pepper
If using dried lily flowers, soak the lily flowers in hot water for an hour. Drain and then tie a knot in each piece of lily flower. Set aside.
In a Dutch oven or heavy pan, combine all the ingredients of the marinade. Add the pork and mix well. Cover and set aside for 30 minutes.
Uncover and place the pan on the stove. Bring the mixture to a boil over medium high heat. Add 2 cups hot water, bring to a boil again and then lower the heat to medium. Cook, covered for 50 minutes or until the meat is tender. Check every 15 minutes, stirring and adding ¼ cup of water each time, if running low on liquid.
Add the black beans and lily flowers, if using. Simmer for another 5 minutes or until the preferred consistency is reached.