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slow-cooked until very tender in soy sauce, vinegar, lime soda, black peppercorns, garlic, onion, banana blossom, and fermented black beans

6w ago

Humba is a Filipino braised pork dish originating from the Visayas Island of the Philippines (one of the three principal geographical divisions of the Philippines aside from Luzon and Mindanao) as a resident of Manila (which is in Luzon) you can't usually find or buy this region dish in any restaurant but this is not the first time I have tasted this dish and think that this version which I cooked is close to its original version.

Some said that It is inspired by the Chinese red braised pork belly introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to the Philippines Adobo, using vinegar. Humba also does not traditionally use rice wine ( but others use lemon soda instead) ginger, chilis, or five-spice powder and it commonly uses additional ingredients like banana blossoms which are absent in the original Chinese dish. Regardless, traces of its Chinese origin is still evident in the primary use of fermented black beans (tausi), an uncommon ingredient in native Filipino cuisine

it looks very similar to adobo but the sweetness taste is more dominant and there is no overpowering vinegary taste at all. the two dishes have completely different tastes, and I liked it very much as well as my two kids who are also a fan of adobo.

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