Humba

Humba: A Flavourful Filipino Classic

Humba is a beloved Filipino dish, particularly popular in the Visayas and Mindanao regions. Often compared to adobo, this savoury braised pork dish stands out with its distinct sweetness and richer flavour profile. Humba is as diverse and layered as the ingredients that compose it, reflecting a fusion of culinary traditions, local influences, and the availability of resources in the Philippines.

Here's an exploration of the key ingredients of Humba, their historical significance, and a personal twist that makes this dish even more unique.

1. Pork

Pork serves as the heart of Humba, with its history tracing back to pre-colonial times when pigs were domesticated in the Philippines. The Spanish colonization introduced a variety of cooking techniques and flavours, cementing pork as a staple in Filipino cuisine.

Depending on the region or household preference, cuts like pork belly or shoulder are commonly used, showcasing the adaptability of this dish.

2. Soy Sauce

Soy sauce, brought to the Philippines through Chinese trade and immigration, is a cornerstone of Filipino cooking. Its deep umami flavours enhances the savoury aspect of Humba, illustrating the harmonious blend of indigenous Filipino and Chinese culinary traditions.

3. Vinegar

A staple in Filipino cooking for centuries, vinegar adds a tangy contrast to the sweetness of Humba. Traditionally derived from sugarcane or coconut, vinegar plays a crucial role in balancing the dish's flavours and ties it to the broader Filipino tradition of using souring agents to achieve flavour harmony.

4. Muscovado Sugar

The defining sweetness of Humba comes from muscovado or brown sugar, giving the dish its signature richness. Sugar has long been a vital part of the Philippine economy, and its use in traditional dishes like Humba reflects the country's agricultural heritage.

5. Garlic and Onions

Garlic and onions are the aromatic base of many Filipino dishes, including Humba. They add depth and enhance the dish's overall flavour, emphasizing the importance of building layers of taste in Filipino cuisine.

6. Spices (Bay Leaves, Pepper, Star Anise)

Spices elevate the complexity of Humba. Bay leaves and black pepper are staples in Filipino cooking, while star anise reflects influences from trade with other Asian cultures. Together, these spices contribute warmth and depth, making Humba a truly multidimensional dish.

7. Banana Blossom: A Personal Twist

One unique and delightful addition to Humba is banana blossom, or puso ng saging in Filipino. This ingredient not only enhances the flavour and texture of the dish but also highlights the resourcefulness and creativity of Filipino cooks.

Banana trees are abundant in the Philippines, and almost every part of the plant is used in traditional cooking. The banana blossom, the flower of the banana plant, adds a slightly bitter taste that beautifully contrasts with the rich and savoury flavours of Humba.

When slow-cooked, banana blossoms become tender and absorb the flavours of the dish, adding a distinct texture that complements the soft, braised pork. This practice varies by region and household, reflecting the dynamic nature of Filipino cooking.

Beyond its culinary appeal, banana blossoms are rich in antioxidants, vitamins, and minerals, making them a nutritious addition. Incorporating banana blossoms into Humba not only enriches the dish but also reflects the cultural significance of using local ingredients to create meals that tell stories of heritage and family traditions.

A Beloved Filipino Comfort Food

Humba is traditionally slow-cooked until the pork is tender, and the sauce becomes thick and flavourful. Often served with steamed rice, it is a comforting and satisfying meal that balances sweet, salty, and savoury flavours.

This dish continues to be a favourite among Filipino families, celebrated not just for its taste but for the rich culinary history and cultural significance it embodies. Each household's unique take on Humba, like the addition of banana blossoms, tells a story of creativity, adaptability, and the enduring spirit of Filipino cooking.

My core memory

This dish takes me back to my earliest memories, to when I was just five years old. I can still vividly picture my late Auntie Criselda in the kitchen, known for her incredibly delicious Humba. I would tag along with her to Taboan Market, wandering through the bustling stalls in search of the perfect ingredients for our beloved dish.

Even at that young age, my father would remind me that Humba is more than just a recipe—it's a way of life. He would say, "Every Filipino household has its own version of Humba or Adobo, with unique preferences and methods of preparation." He assured me that one day, I would find my own take on the dish and prepare it for my future family.

I remember expressing my admiration for Auntie Criselda's Humba and my desire to uncover her secrets. As the years passed and I started a family of my own, those fond memories came rushing back. My father's words proved true—I have indeed developed my own style and interpretation of this cherished dish.

It's not just about recreating the flavors I remember. Over time, my Humba has evolved, shaped by the experiences of growing older, becoming a mother, and embracing my own journey. Each home tells its own story, each family ties its history to this dish in a special way.

For me, it all began with the warm, treasured memories of my late Auntie Criselda. From that foundation, I have crafted my own version of Humba, one that is infused with personal touches and a lifetime of experiences.

Reflecting on the different stages of my life through the lens of cooking Humba fills me with fond memories. The first time I prepared it was in high school during a home economics class. Inspired by my late Auntie Criselda, I recreated the dish from memory and was overjoyed when my teacher praised my effort.

Later, during college, I found myself turning to Humba once more. One weekend, while buried in thesis writing and tired of the pre-cooked meals I'd been buying from nearby vendors, I craved the comfort of home-cooked food. That's when I decided to make Humba, bringing a sense of familiarity and warmth to my small flat.

It wasn't until I got married that I discovered a delightful twist to the dish—Humba with banana blossoms. The addition was a revelation, adding depth and texture to an already cherished recipe.

When I became a mother, my Humba evolved yet again. I began adding hard-boiled eggs to the dish, a change inspired by my two boys, who absolutely love it this way.

Now, my English husband not only enjoys my version of Humba but has even created his own style of preparing it, tweaking the ingredients to suit his taste. Over time, Humba has become more than just a dish in my household—it's a reflection of the love, creativity, and traditions that shape our family.

At my restaurant, Kusina Restobar, I created a unique version called Crispy Pork

Belly Humba, which has become a favourited among our patrons.

Cooking Humba is a rewarding experience that results in a flavourful and hearty

dish. Here's a step-by-step procedure to prepare this delicious Filipino dish.

Ingredients

2 lbs pork belly or pork shoulder, cut into 1-inch cubes

1/2 cup soy sauce

1/4 cup vinegar (cane vinegar)

1/2 cup brown sugar

1/2 cup water

1 onion, chopped

5-6 cloves garlic, minced

2-3 bay leaves

1/2 teaspoon black pepper

1-2 star anise (optional)

1/2 cup banana blossom (optional)

Cooking oil for sautéing

Hard-boiled eggs (optional, for garnish)

Procedure

• Marinate the Pork:

In a large bowl, combine the pork with soy sauce, vinegar, minced garlic, and black pepper. Mix well and let it marinate for at least 30

minutes to 1 hour. If possible, refrigerate it for better flavour absorption.

• Sauté Aromatics:

Heat a large pot or deep skillet over medium heat and add a small amount of cooking oil. Once the oil is hot, sauté the chopped onions until they become translucent and fragrant.

• Brown the Pork:

Add the marinated pork (reserve the marinade) to the pot and cook until the meat is browned on all sides. This step adds depth to the flavour.

• Add the Marinade and Water:

Pour in the reserved marinade along with the water. Stir well to combine. Bring the mixture to a boil.

• Add Seasonings:

Once boiling, add the bay leaves, star anise (if using), and brown sugar. Stir until the sugar is dissolved. Taste the sauce and adjust the seasoning with salt if needed.

• Simmer:

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours or until the pork is tender. Stir occasionally and add more water if the sauce becomes too thick.

• Add Banana Blossom:

If you're using banana blossom, add it to the pot about 10-15 minutes before serving. This allows the banana blossom to absorb the flavours without becoming too soft.

• Final Adjustments:

Once the pork is tender and the sauce is thickened to your liking, check the seasoning one last time and adjust as necessary

• Serve:

Transfer the Humba to a serving dish. If desired, garnish with hard- boiled eggs.

Serve hot with steamed rice, allowing everyone to enjoy the rich, flavourful sauce.

Additional Tips

Personalisation

Feel free to modify the ingredients based on your preferences.

Some people like to add potatoes, carrots, or even pineapple chunks for an extra

sweetness.

Storage

Humba tastes even better the next day as the flavours continue to meld.

Store leftovers in an airtight container in the refrigerator.

Enjoy your homemade Humba and savour the memories and flavours it brings!