A sweet and savory Filipino braised pork dish, similar to adobo but enriched with pineapple juice, banana blossoms, and black beans for a unique, flavorful twist.

Servings: 4-6
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 1.5 - 2 hours
Total Time: ~2.5 hours

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Ingredients:

For the Pork:

• 1.5 kg pig’s knuckle (or pork belly, pork hock, or pork shoulder)

• ⅓ cup soy sauce

• 2 tbsp vinegar

• 1 tsp salt

• ½ tsp ground black pepper

• 1 tsp whole peppercorns

• 4 cups water

For the Sauce:

• 10 garlic cloves, minced

• 2 onions, chopped

• 5 star anise

• 5 bay leaves (laurel leaves)

• 100 g black beans (fermented or salted black beans, rinsed)

• 1 cup pineapple juice

• 25 g dried banana blossoms (rinsed and soaked in warm water)

• ⅓ cup brown sugar

• 2 tbsp cooking oil

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Instructions:

1. Marinate the Pork

1. In a large bowl, combine the pork knuckle, soy sauce, vinegar, ground black pepper, salt, water, and peppercorns.

2. Cover and marinate in the refrigerator for 30 minutes.

3. After marinating, drain the pork but reserve the marinade for later.

2. Sauté the Aromatics

1. Heat 2 tbsp oil in a wide pot over medium heat.

2. Add chopped onions and garlic, and sauté until soft and fragrant (about 2 minutes).

3. Brown the Pork

1. Add the pork knuckle to the pot and cook, stirring occasionally, until lightly browned on all sides (about 5-7 minutes).

4. Simmer the Meat

1. Pour in the reserved marinade and bring to a boil over medium-high heat for 2-3 minutes (without stirring).

2. Add the whole peppercorns, star anise, and bay leaves.

3. Pour in the pineapple juice, then add the black beans and banana blossoms. Stir to combine.

4. Reduce the heat to low, cover, and let it simmer until the pork is very tender (about 1.5 - 2 hours), stirring occasionally.

5. If the liquid reduces too quickly, add extra water as needed.

5. Add the Final Touches

1. Stir in the brown sugar and mix until fully dissolved.

2. Adjust seasoning with additional salt if needed.

3. Continue cooking uncovered until the sauce thickens and starts to render fat, creating a rich glaze over the pork (about 10-15 minutes).

6. Serve & Enjoy!

• Serve hot with steamed rice and a side of pickled vegetables (atchara).

• Garnish with chopped green onions or fried garlic for extra flavor.

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Tips for the Best Humba:

✔️ Use pork belly or hocks for the best texture. The gelatin from the skin creates a rich, flavorful sauce.
✔️ Let it simmer low and slow to fully absorb all the flavors.
✔️ If you like it sweeter, add more brown sugar. For more acidity, add a splash of vinegar at the end.
✔️ For a thicker sauce, mash some of the black beans into the sauce while cooking.
✔️ Make ahead! Humba tastes even better the next day as the flavors develop overnight.

Would you like to add any variations, like adding boiled eggs or fried tofu? 😊