Humba Recipe

Humba originated from Chinese cuisine and was adopted by the Visayan people, this delightful masterpiece is sure to take your breath away. Pork belly, the main ingredient, is the boneless fatty meat of an adult pig. The traditional method of cooking humba is to allow the meat to swim on its own oil. In this recipe, we will make a pork humba the classical way.


  • ½ kg of pork (usually pork hocks or pork belly), cubed
  • 1 tbsp. of brown sugar
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • salt to taste
  • bay leaves
  • 1 cup of water
  • 1 tbsp. of oil
  • ¼ cup of vinegar
  • 2 tbsp. of soy sauce
  • 1 tsp. peppercorns
  • ½ tbsp of tausi
  • 3 hard-boiled eggs
  • 3 peeled potatoes, cut into quarters

Cooking Instructions:

In a deep skillet, saute onion and garlic. Add pork, bay leaves and peppercorns. Cook over in medium heat, and allow the oil in the fatty meat to come out. When the fats are already thinning, add the remaining ingredients and cook until pork is tender and the desired sauce consistency is achieved. Adjust the taste according to your liking and style.

Tausi, potatoes and hard-boiled eggs are optional. If you decide to include potatoes in your humba, it takes about 15 minutes to be cooked. You may want your potatoes to be tender or soft to bite. If you want it to be softer, add the potatoes halfway during the cooking time, or add it later if you want it to be tender. Let the eggs sit for a few minutes before you’re done cooking.

Serve hot.

Cooking tips:

  • If you want to wow your taste buds with an additional spike, add a cup of pineapple juice.10 minutes before the end of cooking time, add dried banana blossoms. This is just optional.