Humba (Filipino Braised Pork with Black Beans)

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
Cuisine Filipino
Keyword black bean, filipino, pork
Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 261kcal
Author Liza Agbanlog


  • 2 lbs pork shoulder, pork belly or pork hocks , cut into serving pieces
  • 2 cups hot water plus more as needed
  • 3 tbsp canned fermented black beans , rinsed and drained
  • 1 oz dried lily flowers , optional


  • 4 cloves garlic , smashed and peeled
  • ¼ cup vinegar
  • 1/3 soy sauce
  • ¼ tsp freshly ground black pepper
  • 2 tbsp brown sugar
  • 2 bay leaves


  • 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.
  • Serve with steamed rice.


Calories: 261kcal | Carbohydrates: 9g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 564mg | Potassium: 484mg | Fiber: 1g | Sugar: 6g | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg