Best 3 Humba Braised Pork Belly Recipes

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Humba braised pork belly is a classic Filipino dish that has been enjoyed for generations. It is made with pork belly, which is braised in a flavorful sauce made with soy sauce, vinegar, garlic, and spices. The result is a tender, fall-off-the-bone pork dish that is packed with flavor. Humba braised pork belly is often served with steamed rice and vegetables, and it makes a great meal for any occasion. With a handful of pantry staples, a little patience, and a few simple steps, you can easily make this Filipino comfort food in your own kitchen.

Let's cook with our recipes!

HUMBA (BRAISED PORK BELLY)



Humba (Braised Pork Belly) image

Make and share this Humba (Braised Pork Belly) recipe from Food.com.

Provided by Steve P.

Categories     Pork

Time P1DT2h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/4 lbs liempo (pork belly, skin on)
2 bay leaves
175 ml vinegar
1 tablespoon salted bean curd, mashed
60 ml soy sauce
1 teaspoon fresh ground black pepper
75 g raw peanuts, shelled
35 g brown sugar
1 tablespoon minced garlic

Steps:

  • Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
  • Reserve broth.
  • With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
  • The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.

FILIPINO BRAISED PORK BELLY - HUMBA



FILIPINO BRAISED PORK BELLY - HUMBA image

Categories     Pork     Braise

Yield 4 main courses

Number Of Ingredients 11

5 cups water or enough water to cover the pork belly
3 lbs pork belly, trimmed of thicker layers of fat
6 cloves garlic, peeled and minced
¾ cup white vinegar
¼ cup soy sauce
1 cup palm sugar
2 tbsp salted back beans
1 tsp ground black peppercorns
2 bay leaves
2 star anise
¼ cup peanuts, roasted with skins off

Steps:

  • In a stockpot, place the water and pork belly. Bring the water to a rolling boil, leaving the pork to par-boil for at least 10 minutes. Take the pot off the heat and leave the belly in the water until cool. Remove the pork from the pot and place in the freezer to quickly chill. Reserve the boiling liquid or broth and place it in a refrigerator for later use. In large mixing bowl, combine all the other ingredients. Mix well until the palm sugar has completely dissolved. This mixture will serve as both marinade and braising liquid. Once the pork belly has achieved a comfortably sliceable consistency, remove it from the freezer and cut the belly into three-inch squares. Place pork cubes in the marinade and keep in refrigerator overnight. An hour or two before braising, remove both the marinating pork belly and the reserved broth. Scrape off the layer of fat that has formed above the broth. In a heavy pot, place the pork belly, the marinade and broth over high heat. Once at a boil, reduce the heat to a gentle simmer and let it cook for at least two to three hours or until tender. Watch the fatty layer of the belly. If it begins to jiggle as it braises, the pork is tender and is ready to serve. You can also use a more conventional technique which is to poke the pork with a fork. Once the pork is tender, remove the braised belly and set aside. Discard the bay leaves, turn up the heat under the braising liquid and reduce it to a slightly viscose-like sauce.

IZOBEL`S BRAISED PORK BELLY ( HUMBA )



IZOBEL`S BRAISED PORK BELLY ( HUMBA ) image

Braised Pork belly or HUMBA ( as filipinos call it ) is one of my favorite filipino comfort food. Most recipes would normally use 1 cup of water instead of pineapple juice. But mommy`s version is perfect the way it is. The blend of taste is just what makes it the best !!!

Provided by JANUARIE GIBERSON - FERNANDEZ

Categories     Pork

Time 1h45m

Number Of Ingredients 13

2 lb pork belly cut into serving pieces
1 c pineapple juice, unsweetened
3 clove garlic
1/2 c vinegar
1/2 c brown sugar
1/2 c soy sauce, dark
1 large bayleaf ( 1 piece only )
1 tsp peppercorns ( cracked )
1 tsp olive oil, extra virgin
1 tsp salt
1 large hardboiled egg ( sliced ) - optional
1 large red onion ( chopped )
1/2 c water

Steps:

  • 1. Combine 2 pounds pork belly with 1 cup pineapple juice, 3 cloves garlic, 1/2 cup vinegar, 1/2 cup brown sugar, 1/2 cup soy sauce dark, 1 piece bayleaf, 1 tsp cracked peppercorns, 1 tsp extra virgin olive oil, 1 tsp salt & 1 large chopped onion. Marinate for 15 minutes.
  • 2. Transfer everything in a cooking pot.
  • 3. In a medium heat, cook for 30 minutes, then mix & add 1/2 cup water. Then continue cooking for another 30 minutes.
  • 4. Once the pork belly is tender enough, taste it and adjust the salt and or sugar according to your taste and liking.
  • 5. Simmer for another 10 minutes.
  • 6. Let it sit for another 10 minutes to get that perfect taste. Serve hot with white rice. Arrange 1 sliced of boiled egg on top of the dish.
  • 7. Note: You can add dried banana blossom and raisins if you wish. Dried banana blossom is available in all oriental stores all over the world.

Tips:

  • When choosing pork belly, look for a piece that has good marbling. This will help to ensure that the meat is tender and flavorful.
  • If you don't have banana blossom, you can substitute it with young papaya.
  • If you don't have annatto seeds, you can use ground turmeric or paprika to give the dish a yellow color.
  • Be sure to brown the pork belly well before simmering it. This will help to develop the flavor of the meat.
  • Simmer the pork belly for at least 1 hour, or until it is fall-apart tender.
  • Serve the humba with rice and your favorite vegetables.

Conclusion:

Humba is a delicious and flavorful Filipino dish that is perfect for any occasion. This braised pork belly dish is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give humba a try. You won't be disappointed!

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