This Humba (also known as Humba Bisaya) uses pork pata instead of traditional braised pork belly for an even richer, more gelatinous texture. Slow-cooked in a sweet and savory sauce with tausi and banana blossoms, this Filipino favorite is tender, flavorful, and absolutely comforting. Serve it with rice!
Impress your family and friends with this easy and satisfying Pork Pata Humba! This Filipino dish boasts caramelized pork in a rich and tangy sauce, sure to be a crowd-pleaser. If you love the flavors of pork adobo with pineapple, you'll appreciate how to cook pork pata humba - it's like adobo's sweeter, richer Visayan cousin!
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Why You'll Love This Recipe
- Rich, Bold Flavors: The combination of pork hock, black beans, garlic, and pineapple juice creates a mouthwatering savory-sweet flavor.
- Tender Pork Hock: Slow-cooked to perfection using the braising technique, the pork hock becomes melt-in-your-mouth tender, making every bite irresistible.
- Simple Ingredients: Humba uses easy-to-find ingredients, making it a budget-friendly option for any home cook.
- Versatile Dish: This dish is perfect for both casual family meals and special occasions, offering flexibility in how you serve it.
- Traditional Filipino Comfort Food: Humba brings the comforting taste of Filipino home-cooked meals with a hearty, soul-warming experience.
- Authentic Visayan Recipe: Learn how to make humba bisaya the traditional way!
What is Humba (Humba Bisaya)?
Humba (also spelled hombà), or Humba Bisaya as it's known in the Visayas, is a beloved Filipino braised pork dish that originates from the Visayan region of the Philippines. It's often called the "Visayan version of adobo" due to its similar ingredients, but with a distinctly sweeter and richer flavor profile.
Chinese Origins
The term "Humba" is derived from the Chinese word "hong-ba" (or "hong shao rou"), which means "red braised pork belly." This dish reflects the Chinese influence on Filipino cuisine, particularly in regions with significant Chinese communities. It was brought to the Visayas islands by Hokkien traders during pre-colonial times.
Over time, Filipinos adapted the Chinese recipe by replacing ingredients like Shaoxing wine and five-spice powder with locally available items such as vinegar, pineapple juice, banana blossoms, and brown sugar, creating the humba we know and love today.
How Humba Differs from Adobo
While both humba and pork adobo with pineapple use soy sauce, vinegar, garlic, bay leaves, and peppercorns as a base, there are key differences:
Humba is:
- Sweeter - Uses brown sugar and pineapple juice for a sweet-savory balance
- Richer - Made with fatty pork belly or pork pata, which becomes gelatinous when braised
- More Complex - Includes signature ingredients like tausi (salted black beans), banana blossoms, and sometimes star anise
- Braised - The meat is first seared to render fat, then slow-cooked in liquid until melt-in-your-mouth tender
Adobo is:
- Tangier - More vinegar-forward, less sweet
- Simpler - All ingredients simmered together from the start
- Versatile - Can use chicken, pork, or other meats
- Nationwide - Found throughout the Philippines
The preparation of humba is actually quite similar to our pork adobo with pineapple recipe, but with the addition of fermented black beans and banana blossoms, it transforms into a brand new dish to explore!
Traditional vs. This Recipe
Traditional Humba is typically made with braised pork belly (liempo), which has layers of meat and fat that become incredibly tender when slow-cooked.
This Recipe uses pork pata (hock) instead, which adds a unique twist:
- Richer flavor from the bone and connective tissue
- More gelatinous texture when cooked low and slow
- Extra succulent with a luscious mouthfeel
- Impressive presentation - the whole hock looks stunning on a plate
Pork hock, also known as knuckle or ham hock, is a flavorful and tender cut of meat from the pig's leg joint, prized for its rich flavor and succulent texture. It's often used in soups, stews, and braised dishes for its depth of flavor and ability to become tender when cooked low and slow.
Ingredients
- Pork Hock (Pata): This is chosen for its rich flavor and tender texture.
- Garlic and Onion: These aromatic ingredients form the flavor base of our dish, adding depth and complexity to the sauce.
- Soy Sauce and Oyster Sauce: This savory umami powerhouse!
- Pineapple Tidbits and Juice: A touch of sweetness from pineapple balances out the savory and tangy flavors in this dish.
- Vinegar (cane vinegar): This provides the signature tanginess and acidic note that cuts through the richness of the dish.
- Dried Banana Blossoms: These unique and delicate blossoms add a subtle floral aroma and a tender texture.
- Brown Sugar: A hint of sweetness!
- Beef Cube: Adds depth and richness to the sauce.
- Salted black beans (tausi): Fermented soybeans that add deep, savory umami - this is what makes humba taste like humba!
- Dried banana blossoms (bulaklak ng saging): Adds earthy flavor and chewy texture, rehydrates while cooking
- Whole peppercorns: Contribute a subtle heat and peppery flavor to the dish.
- Bay Leaves and Star Anise These aromatic leaves add a subtle herbal note and warmth to this dish!
Substitution and Addition
- Meat: Use pork belly (liempo) cut into 1.5-inch cubes for the traditional version. Pork shoulder or leg also works.
- Pineapple Juice: Can use crushed pineapples with their juice, or even Sprite/7-Up (Bisaya version!)
- Hard-Boiled Eggs: Add peeled hard-boiled eggs during the last 30 minutes of cooking
- Saba Bananas: Some versions add sliced ripe saba bananas for extra sweetness
- No Banana Blossoms? The dish is still delicious without them, though they add authentic flavor and texture
How to Cook Pork Pata Humba (Step-by-Step)
Parboil the Pork:
- Pour water into a large pot and bring to a boil. Add the pork hock (pata). As scums float to the surface, scoop them out with a ladle.
- Cover and boil over medium heat for 40-60 minutes until partially tender. Add more water if needed to keep pork submerged. Remove pork and set aside. Discard the water.
Sauté and Braise:
- In a clean pot, heat oil over medium-high heat. Sauté garlic and onion until fragrant and onions are translucent.
- Add the parboiled pork pata. Stir and cook for 1 minute to develop a light crust.
- Pour in soy sauce and pineapple juice. Let it come to a boil. Add pork cube (if using) and stir.
- Add bay leaves, peppercorns, dried banana blossoms, and rinsed salted black beans (tausi). Stir gently.
- Cover and reduce heat to low. Simmer for 1.5-2 hours, stirring occasionally, until the liquid reduces to half and the pork becomes very tender. Add 1-2 cups water as needed to keep pork partially submerged during braising.
Finish:
- Once pork is fork-tender and sauce has reduced, add vinegar and brown sugar. Stir well and cook for 5 more minutes.
- Taste and adjust seasoning with salt if needed (remember the sauce gets saltier as it reduces!).
- Remove bay leaves. Serve hot over steamed rice, spooning the delicious sauce over everything!
Variations
- Pineapple Humba: Add fresh pineapple chunks (about 1 cup) during the last 30 minutes of cooking for a sweeter, more tropical flavor twist and extra texture.
- Traditional Pork Belly Humba: Use 2 lbs pork belly (liempo) cut into 1.5-inch cubes instead of pork pata. Sear the pork belly first to render the fat before adding aromatics. Cooking time may be slightly shorter (1-1.5 hours).
- Bisaya Version with Sprite: Replace the pineapple juice with Sprite or 7-Up for a different kind of sweetness - this is how some Bisaya (Cebuano) families make it!
- With Hard-Boiled Eggs: Add 4-6 peeled hard-boiled eggs during the last 30 minutes of cooking. They'll absorb the delicious sauce and make the meal even heartier.
- Spicy Humba: Add sliced chili peppers (siling labuyo) for some heat.
- Pressure Cooker Version: After parboiling and sautéing, transfer everything to a pressure cooker. Cook on high pressure for 35-40 minutes, then reduce the sauce on the stovetop.
- Slow Cooker Version: After parboiling and sautéing, transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until tender.
What To Serve With
- Steamed White Rice: This is non-negotiable! Humba's rich, sweet-savory sauce is made for rice. Spoon extra sauce over your rice and enjoy every drop.
- Pickled Green Papaya (Atchara): The tangy and slightly sweet flavors of Atchara provide a refreshing contrast to the rich and hearty Humba.
- Stir-fried Bok Choy: Lightly seasoned bok choy adds a fresh and crunchy element to balance out the richness of Humba.
- Garlic Fried Rice: Fragrant garlic fried rice makes a flavorful and satisfying side dish that pairs well with the bold flavors of Humba.
- Sauteed Greens: Serve with sautéed bok choy, kangkong (water spinach) or green beans for a healthy, vibrant side dish that complements the savory meat.
- Crunchy Chili Garlic Oil: Drizzle a little chili garlic oil for a spicy kick that enhances the dish’s flavors and adds extra heat.
- Ensaladang Pipino (Cucumber Salad): Fresh cucumber salad with vinegar adds a refreshing, crisp contrast.
- Ginisang Togue (Sautéed Bean Sprouts): Light and crunchy vegetable side that balances the heavy, rich pork.
- Hard-Boiled Eggs: If you didn't cook them in the humba, serve them on the side!
Equipment Used
- Large cooking pot or Dutch oven: For parboiling and braising the pork. The heavy bottom helps distribute heat evenly for the low and slow cooking.
- Skillet or wok: Optional, if you prefer to sauté aromatics separately before transferring to the pot
- Tongs or large spoon: For handling the pork hock
- Ladle: For skimming scum and serving
Storage and Tips
Storage: Store leftover pork humba in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen and improve overnight, making this an excellent make-ahead dish for special occasions!
Freezing: You can freeze humba in freezer-safe containers or resealable bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a saucepan over medium heat for about 7-10 minutes until completely warmed through (internal temperature should reach 165°F). You can also reheat in the microwave at 2-3 minute intervals, stirring in between. Add a splash of water if the sauce has thickened too much.
Rose's Tips
- Don't skip the parboiling step! It removes impurities and creates a clearer, more attractive sauce.
- Cook low and slow: The braising technique requires patience. Low heat allows the connective tissue to break down and the meat to become tender.
- Taste as you go: The sauce gets saltier as it reduces, so taste before adding more salt or soy sauce near the end.
- Rinse the tausi: Salted black beans are very salty! Rinse them before adding to avoid an overly salty dish.
- Save the bone: After eating, save the pork pata bones for making soup stock - they're liquid gold!
Recipe FAQs
Humba is sweeter and richer than adobo, with added ingredients like pineapple juice, salted black beans (tausi), and dried banana blossoms. While both use soy sauce and vinegar as a base, humba uses a braising technique (searing the meat first to render fat, then slow-cooking in liquid) whereas adobo typically simmers all ingredients together from the start. Humba is a Visayan specialty, while adobo is found throughout the Philippines. If you love pork adobo with pineapple, you'll enjoy humba's similar but richer flavor profile!
Yes! Pork belly (liempo) is actually the traditional and most common cut for humba. It has delicious layers of fat and meat that become incredibly tender when braised. Cut the pork belly into 1.5-inch cubes and follow the same method, though you may not need the initial parboiling step - you can sear the pork belly pieces directly to render some of the fat. Cooking time may be slightly shorter (1-1.5 hours instead of 2 hours). Pork pata (hock) is used in this recipe for a richer, more gelatinous texture with impressive presentation.
Humba Bisaya simply means "Visayan humba" - it's the regional name for this braised pork dish from the Visayas region of the Philippines. "Bisaya" refers to the Visayan people and their language. Some Bisaya versions use Sprite or 7-Up instead of pineapple juice for sweetness, and regional variations exist in terms of ingredients and cooking methods. But they all share the signature sweet-savory flavor with tausi and the braising technique.
Tausi are fermented black soybeans that add a deep, savory, umami flavor to humba - they're absolutely essential to the dish's authentic taste! They have an intense, concentrated soy sauce-like flavor that's both salty and slightly sweet. Important: Always rinse tausi before using to remove excess salt and brine. You can find them at Asian grocery stores, usually in jars or plastic packages. If you can't find them, the dish won't be traditional humba, but you can add extra soy sauce (though the flavor will be different).
The pork pata is done when the meat easily pulls away from the bone with a fork, and the skin and fat have become gelatinous, soft, and slightly jiggly. This usually takes 1.5-2 hours of total simmering time after the initial parboiling. If it's still tough or chewy, add a bit more water to keep it partially submerged and continue cooking. You can't really overcook it with this low and slow method - the longer it cooks, the more tender it becomes!
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Pork Pata Humba
Equipment
- 1 pot or dutch pan
Ingredients
- 3 pounds pork hock or pork belly
- ½ cup soy sauce
- ½ cup vinegar
- ¼ cup oyster sauce
- 3 tablespoon cooking oil
- 6 cloves garlic crushed
- 1 medium onion diced
- 3 cups water
- 20 oz pineapple tidbits with juice
- 1 piece dried bay leaf
- ¼ cup brown sugar
- 1 piece beef cubes
- ¼ cup fermented black beans
- 1 tablespoon pepper corns
- 2 pieces star anise
- ½ cup banana blossoms
Instructions
- Pour water into a large pot and bring to a boil. Add the pork hock (pata). As scums float to the surface, scoop them out with a ladle.3 pounds pork hock or pork belly
- Cover and boil over medium heat for 40-60 minutes until partially tender. Add more water if needed to keep pork submerged. Remove pork and set aside. Discard the water.
- In a clean pot, heat oil over medium-high heat. Sauté garlic and onion until fragrant and onions are translucent.3 tablespoon cooking oil, 6 cloves garlic, 1 medium onion
- Add the parboiled pork pata. Stir and cook for 1 minute to develop a light crust.3 pounds pork hock or pork belly
- Pour in soy sauce, oyster sauce, pineapple juice, water and beef cubes. Let it come to a boil. Add pork cube (if using) and stir.½ cup soy sauce, ¼ cup oyster sauce, 3 cups water, 20 oz pineapple tidbits with juice, 1 piece beef cubes
- Add bay leaves, peppercorns, star anise, dried banana blossoms, and rinsed salted black beans (tausi). Stir gently.1 piece dried bay leaf, ¼ cup fermented black beans, 1 tablespoon pepper corns, ½ cup banana blossoms, 2 pieces star anise
- Cover and reduce heat to low. Simmer for 1.5-2 hours, stirring occasionally, until the liquid reduces to half and the pork becomes very tender.
- Once pork is fork-tender and sauce has reduced, add vinegar and brown sugar. Stir well and cook for 5 more minutes.½ cup vinegar, ¼ cup brown sugar
- Taste and adjust seasoning with salt if needed (remember the sauce gets saltier as it reduces!).
- Remove bay leaves. Serve hot over steamed rice, spooning the delicious sauce over everything!
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Notes
- For Traditional Pork Belly Version: Use 2 lbs pork belly cut into 1.5-inch cubes. Sear pork belly first to render fat, then proceed with recipe.
- Pressure Cooker: After step 6, cook on high pressure for 35-40 minutes, then reduce sauce on stovetop.
- Slow Cooker: After step 6, transfer to slow cooker. Cook on low 6-8 hours or high 3-4 hours.
- Tausi: Always rinse salted black beans to remove excess salt!
- Make-Ahead: This dish tastes even better the next day as flavors deepen.
