Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pork Humba
A sweet-savory Visayan braise of melt-in-your-mouth pork belly cooked in soy, vinegar, and brown sugar with fermented black beans.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat the oil in a heavy pot over medium-high and sear the pork belly cubes in batches for 4-5 minutes per batch until well browned, then set aside.
- 2
Lower the heat to medium, add the garlic and onion to the rendered fat, and sauté for 2-3 minutes until softened and fragrant.
- 3
Return the pork to the pot, add the soy sauce, brown sugar, bay leaves, peppercorns, and water, then bring to a boil before reducing to a low simmer.
- 4
Cover and braise for 1 hour, stirring occasionally, until the pork is fork-tender and the sauce has darkened.
- 5
Add the vinegar and fermented black beans without stirring for 2 minutes to cook off the vinegar's sharpness, then stir in the banana blossoms if using.
- 6
Simmer uncovered for 15-20 minutes until the sauce reduces to a thick, glossy glaze, then serve hot over steamed rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving555
Calories
52 g
Protein
20 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Humba is a Visayan braised pork belly, sweeter and darker than adobo, simmered with soy, vinegar, sugar, and fermented black beans until meltingly tender. Often perfumed with star anise and dried banana blossoms, it shows a clear Chinese influence in its sweet-savory profile. It is a celebration dish, rich and lacquered.
Listahan note
This version balances the sweetness with vinegar and black beans, braising the pork belly low and long until the sauce reduces to a dark, sticky glaze.
Technique cues
- Braise low and slow so the belly turns spoon-tender.
- Balance the sugar with vinegar so the dish is rich, not cloying.
- Add the fermented black beans for the signature savory depth.
Kitchen flow
- Parallel prep
- Brown the pork and start the braise, then cook rice during the long simmer.
- Make-ahead
- Humba deepens overnight; make it ahead and reheat gently.
- Leftover move
- Spoon leftover humba and glaze over fresh rice.
- Cleanup rhythm
- One pot; soak it promptly, as the sweet glaze sets hard.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork belly
Main protein
Purpose: Its fat melts into a rich, sticky glaze.
Handling: Cube and brown before braising.
Adaptation: Pork shoulder is leaner but works.
Soy sauce and vinegar
Braise base
Purpose: Provide the savory-tangy backbone.
Handling: Let the vinegar boil before stirring.
Adaptation: Tamari keeps it gluten-free.
Brown sugar
Sweetener
Purpose: Gives humba its characteristic sweetness and dark glaze.
Handling: Add to the braise and let it caramelize as it reduces.
Adaptation: Muscovado deepens the flavor.
Fermented black beans (tausi)
Umami accent
Purpose: Add the salty, funky depth that distinguishes humba from adobo.
Handling: Rinse and add to the braise.
Adaptation: A little extra soy approximates the salt, not the funk.
Technique notes
- Braise patiently for fall-apart pork and a deep glaze.
- Keep sweet and sour in balance so it does not cloy.
- Reduce until the sauce lacquers the pork.
Ingredient swaps
- Gluten-free direction
- Use tamari and verify the black bean brand.
- Lower-sugar direction
- Cut the sugar for a more adobo-like balance.
- Leaner direction
- Use pork shoulder and skim excess fat.
Serve alongside
- Steamed white rice
- Sauteed greens
- Atchara (pickled papaya)
- Boiled egg
- Cold water
- Iced tea
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 4 days; the flavor deepens.
- Reheat gently with a splash of water to loosen the glaze.
- Freeze up to 2 months; thaw and simmer to revive.
Equipment
- Heavy pot with lid
- Wooden spoon
- Cutting board
- Rice cooker or pot
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