Authentic Filipino Meat Recipes


Pork Humba Recipe

Humba is a stewed pork dish with similarities to Filipino Adobo. Although the two dishes resembles in terms of appearance, Humba is "sweet, sour, and salty" all at once in taste while Adobo is "sour and salty". Humba uses all the basic ingredients of Adobo with the addition of brown sugar, salted black beans (tausi), and banana blossoms. Three parts of the pig such as pork belly, pork ham and pork hocks are the most common meat used in preparing this scrumptious Filipino dish.

Although Pork Humba is popular in the regions of Visayas and Mindanao, there were different claims as to the origins of this delicious dish. One claims that it is Chinese in origin based on the assumption that the ingredients of soy sauce, brown sugar, and tausi were all Chinese by influence. Furthermore, Pork Humba is also very similar to Chinese Hong-ba recipe in terms of flavor and cooking preparation. Another claims that it is indigenous because Humba sounds like Umba (visayan term) but it contradicts the fact that Humba is using some of the ingredients brought to the Philippines by the Chinese. Or maybe, just maybe that this recipe was created indigenously by the Cebuanos using the modern day indigenous ingredients in Cebu. Some believe that Humba evolved from the Philippine famous Adobo dish because it uses its base ingredients. Whichever claim is true, I believe that this delicious Humba recipe was created because of the ingenuity and innovative culinary skills of the Filipinos.

Just like the Filipino Adobo, variation of this Humba recipe develops when you add other ingredients such as pineapple juice, herbs, mushrooms, chili peppers, potatoes, hard boiled eggs, dried shrimps, star anise, and oyster sauce.

Humba Recipe / Pork Humba Photo

Pork Humba Ingredients:

1/2 kilo pork belly, cut in serving pieces
1 tablespoon garlic, crushed
1 small onion; chopped
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
3 bay leaves
1 cup rice water
1/4 tablespoon ground black pepper (or whole peppercorn)
2 tablespoons salted black beans (tausi)
1/2 cup dried banana blossoms
Cooking oil

Pork Humba Cooking Instructions:

Marinate pork in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.

Sauté garlic and onion. Add pork from the marinade. Stir fry for few minutes until pork starts to render its oily fat. Add rice water and marinade. Bring to a boil and then lower heat to medium fire. Stew until most of the liquid has evaporated. Add brown sugar stirring once in a while. Simmer until an oily sauce consistency is achieved. Balance seasoning with soy sauce, vinegar, or sugar according to your taste. Serve hot!

Cooking Tips:

Adding 1 cup of pineapple juice along with the rice water and marinade will give you a better taste of Humba.

Instead of using belly as your choice of pork, you can also use ham or hocks as substitute.

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Comments (74)

I remembered the time na kumain kami ng Humba sa Sipalay City, Negros Occidental at one of my barkada's house when I was 20 years old. Naka apat na cups of rice ako instead of 1 or 1 1/2 cup. It is very delicious! A must try! Now I'll try to cook one for myself! :-)
#74 - Anonymous - 11/27/2014 - 19:42
Thanks for the Tips...

I just cooked my first HUMBA ever today! Soooo yummy! Kaon na ta bai!!!!!!!!
#73 - Cecille Quisquirin - 11/03/2014 - 20:51
At sixty-four, I can still vividly remember that my Nanay cooked HUMBA with peeled peanuts, anise star, dried banana leaves among the other often-mentioned ingredients (rice water, garlic, onion, soy sauce, tausi, brown sugar, vinegar and cooking oil).

On my birthday, I will experiment adding cornstarch and pineapple tidbets/crushed.

I will preboil the pork belly before marinating to bring out "unwanted oil from pork fat".
#72 - toto - 09/22/2014 - 22:43
Nakakagutom itong site mo ha, hayan nagluto tuloy ako.hehehe.

Maraming salamat!
#71 - Chris Penafuerte - 05/06/2014 - 08:13
i really luv humba guyzzz...hhhmmmm:-D:-D:-D
#70 - tj - 12/06/2013 - 23:40
My Dad Humba

Im from Batangas.... But my dad really love to cook and one of my favorite of his special menu is Humba. Ginamit nga'ng parts ng baboy is tenga, ulo at paa ng baboy, and ingredients of toyo, laurel, sugar, toasted bread. Sobrang sarap.... I love it 'til now. I'll share ko sa mga friends ko k'se nakuha ko yung luto nya.
#69 - Edz Anonuevo - 11/22/2013 - 15:48
:-D humba is my dream always....
#68 - iVIN - 11/18/2013 - 02:22
:-D gi atay gi laway noon ko ug basa sa inyong mga comments.. padal hi na lng kaha ko dri sa inyong giluto... hehe bitaw, mag luto na lng ko oiii!!
#67 - jaja - 11/12/2013 - 02:46
Pag nagluto ako ng humba, i make sure na about 70 percent ng oil ng fat matanggal, para pag kinain hindi nakaka umay kainin ang taba, matamis yung gusto ko na luto din lagyan ng quail egg sarap, tried it sa fiesta samin talagang ubos sya kaysa yung di tinanggalan ng mantika....
#66 - Virgilio - 04/03/2013 - 04:12
humba is the best cebuano food.just like adobo, in tagalog.
#65 - julius horfilla - 03/18/2013 - 02:29
Humba have many tasty variations...
There are many variations in cooking humba but the sweet variation is the most common in the visayas and Mindanao.

My favorite parts to cook are the pigs head and the shanks for they are less fatty and more tasty IMO. Deep frying them first then adding dried banana blossoms, dried shrimps,star anise, dried mushroom and hoisin sauce to the above-mentioned recipe ingredients is my way of doing it.

Getting the right amount of ingredients will result in a very tasty humba. I will not say mine is the best but those who can taste it will surely want to know who actually cooked it.
#64 - Neil - 03/16/2013 - 09:21
humba delicious bai.
bay, mag luto mi ani karon, hehehe try nako, gabasol noon ko nga d gyud ko mo tabang sa ako mama ug lola inig ka pista mag loto og mga sud an da, memoryado na unta ni nako ron.hahai buhay, din bay, kalderitang kanding ba, lisod bana lotoon, akong tito ana, maayo kaayo mo loto, wa gyud ko katilaw now og kaldirta nga ingon ato kalami. how to search that here guyz.. ni adto sab, amo sud an labi nag ting panahon sa isda, always buwad og ginamos, cge mi og angal sa amo mama nga ginams na pod, karon nga d ana mi sa state, nagpangita namig buwad og ginamos noon. gimingaw nako sa amoa sa leyte :-O
#63 - smoothsmoove - 03/09/2013 - 14:18
sa dili pa kabalo sa sikreto
humba is not adobo! its braised pork belly! pra lami kaau ang humba butangi ug camel soy sauce cook it cebuanu way butangi pa ug bulak sa saging ug black beans, tapus hard boiled egg
#62 - paul phoenix - 02/22/2013 - 08:12
Yummy Humna it's my favorite ;-)
#61 - - 12/25/2012 - 21:12
Ay Naku Akoy taga Bohol sa una dili ko kabalo mangluto so didto pako sa Hongkong mga steam2 lang now somebody wants for catering am very happy.thanks
#60 - Jing of Oklahoma City U.S.A. - 08/31/2012 - 16:53
Humba, Humba Ko Day
Ay Naku Akoy taga Bohol sa una dili ko kabalo mangluto so didto pako sa Hongkong mga steam2 lang pagminjo nako dia nami sa America akong bana tagalog dili na moluto ako nalang tanan karon ay Ginoo dahan namay mag paluto nako mag pacatering akong mga pangyaw o amiga ug labina naay mga party2. Salamat sa Ginoo nga naay recipe sa internet dako kaajog tabang more power to the pilipino recipe who shares here in the internet. Thanks enjoy everyone who loves cooking.
#59 - Jing of Oklahoma City U.S.A. - 08/31/2012 - 16:49
tga cagayan de oro ako im working now in canada dli mn ko anad sa luto2x mao nangita ko recipe sa internet saun pag luto sa humba i hope i cooked this will.hay! saun nani ma try dw.
#58 - ireff - 08/07/2012 - 16:12
Humba is not adobo I agree but as I notice with all the different recipe all over the Philippines the humba is adobo too.....
#57 - Isabella - 07/13/2012 - 22:52
i like GEN BUSHOR recipe..more of my style of cooking...i use star anise..but id rather jce than sprite..coz it helps tenderize many versions.. mag libog mn ta oi..hahaha well i guess u can try whatever suits your luto na ko oi,,gutom na..hahaha!!!
#56 - victor - 06/26/2012 - 04:39
Humba :)
thank you gd kaayo sa tanan!:-D as-in gi mingaw nako sa pinas hope can come home next year as-in miss na nako ang luto sa akong mama ug tiya!:oops:
#55 - gigi - 06/18/2012 - 02:56
Got the ingredients right but it takes at least 60 minutes to cook good humba, it's not as quick as this recipe suggests.
#54 - Nas - 05/31/2012 - 03:28
Craving for HUMBA...
ALMOST 4 years la nako kauli sa cebu....every occassion esp. fiesta sa amo naay tigluto ug humba and i really love the way he cook kay humok ug lami kaau...Now im preggy i want to eat and try to cook Humba hope makuntento ko sa taste sa maluto nako..I MISS CEBU...:(
#53 - Sheila Barbo - 05/22/2012 - 19:42
mis ko na Humba with boiled egg...Luto ako nyan pag uwi ko pinas...:-P
Ingredients:Pork belly.brown sugar,bay leaf.peppercorn,vinegar,Soy sauce,Onion,Garlic,Bulaklak ng saging.
#52 - Belle - 05/15/2012 - 23:48
kalami jud sa humab gai ko recipe bisaya bersyon......salamat
#51 - Dodong - 04/24/2012 - 08:30
@oliver salas: it's not humba anymore if pineapple will be added to the recipe...if pineapple will be added, i believe most people call it "hamonado". i heard that from my aunt. it's a good to know info...:-)

***i miss my uncle's humba version... nyom nyom (drooling)
#50 - mona - 04/20/2012 - 21:00
wow! but guys, humba not only for bisaya mayron din ilonggo and chinese stye...for bisaya pwde mo lagyan ng gabe then sa ilonggo pina-kupsan na balat sa baboy na my black beans in chinese naman pakulo ka ng pork add mo ng garlic and pepper tpos lambot na kunting toyo pagmedyo red na ang pork add half of water until mag simmer na ang water tpos taas na ang oil..
#49 - bryan - 04/07/2012 - 18:47
Hala bisag dili taga cebu..pero nakuwangan q sa recipe..bat wlang pinya?
#48 - oliver salas - 03/25/2012 - 09:40
im from cotabato. my aunt is very good in cooking humba, lamian jud kaau. una pabukalan usa ug water ang karne til the water is gone if the meat has little taba lalabas un oil dun u can add a bit oil and w8 til the meat turns a bit brown, then transfer it to a casserole and put all the ingredients, may luya din ang humba,simmer in low fire, u can add sging na saba, mas masarap pg super lambot ang karne.:-P. my kids love it pg malambot talaga ang pgkaluto.
#47 - - 03/24/2012 - 07:57
I used to eat this before going out to get high on meth!
#46 - Nas - 03/13/2012 - 02:55
gimingaw ko humba mag 2 years wala nako kakaon ug humba lami kaayo ipares mais nga kan on
#45 - maca - 03/12/2012 - 22:01
ang sarap talaga ng humba lalo na pag fiesta sa mga province!!!!!
#44 - carmena - 03/06/2012 - 06:45
Ito ang niluluto nang tatay ko noon kapag Fiesta sa amin sa Visaya.Nama miss ko tuloy ito na Humba.Subukan kong lutuin ito.Salamat sa Recipe.
#43 - Brenda - 02/15/2012 - 18:54



#42 - FRANCIS - 02/08/2012 - 02:50
tinuod nga humba
boil the pork belly,then cut into big cubes after that fry it till brown remove some oil thats the time that you add; srpite/ or pine apple juice /onion slice/garlic cloves/patis/b.sugar/pamintang buo/star anise/ larel/tahosyo/some sring onion.bring to boil!!!lastly is venigar to balance the sweet..kinahanglan tam-is sya kay sa masubrahan sa aslom.if u like to use ajinomoto add a bit...this is the way i cookED my HUMBA. have a gudnite.
#41 - GEN BUSHOR - 02/02/2012 - 22:30
Thanks for the recipe... My family loves it so much! I cooked it exactly the way it was told in the recipe and just so yummy! :-)
#40 - Lynn - 01/30/2012 - 01:31
Be Cool
Humba is also common in Bicol region... and it's soooooo delicious :DD
#39 - Paul94 - 01/24/2012 - 05:45
:-D i love humba.....una ako nakatikim ng humba ng dalin ako ng aswa ko sa dumageute dahil sa bagong kasal kami ng napangasawa ko mga ilang araw nagluto ang byanan kong lalaki ng humba at ang sarap sarap talaga super sarap.....taga maynila ako pero madalas lutuin sa pamilya ko ang adobo.....kaya kpag uuwi nko ng maynila nagpapaluto pko sa byanan ko para pasalubong sa manila
#38 - ma eliza v martinez - 01/21/2012 - 08:46
I was born in Cebu but grew up in Manila and now residing here in USA, but I know how to speak Cebuano even though we didn't speak it at home then. I missed my mom's humba and have not eaten it for more than 20 years now. My brother and sisters and I were talking about our mom's visayan cooked dishes, and remember the humba (after weeks of trying to remember the name). Nag dali intawon ko pag check sa internet on how to make it. Thank you sooooo much for the recipe. I will try to make it and send some to my brother and sisters. Hope I can make it as good as we remember it to be. Ka mao ka ba muhimo ug "guinamos"? that is the one I've been craving for too but no way of getting it here or have someone bring it over and also "pu-so'. Again, thank you! ;-)
#37 - - 01/19/2012 - 23:02
HUMBA is way different from adobo. Only mga bisaya like me can cook delicious humba since it's a bisaya recipe. During fiestas, that's the no. 1 recipe that we cook aside from lechon.
#36 - bisayang dako - 01/09/2012 - 21:12
humba humba
taGA cebu ko mo try pa lang ko og luto sa humba kay ako papa maoy tig luto og humba maka limut ko kun unsaon pag luto mao ako na pud ang mo sulay og luto sa humba gudluck to me hehehhehe:-D:-o
#35 - meldystanco - 12/31/2011 - 13:02
FYI. Humba is completely different from Adobo.
#34 - Lourdes - 12/20/2011 - 19:00
:-Dhumba humba lat-an daan ayha ibutang ang panakot simmer low heat till saucy;)
#33 - dandt - 12/20/2011 - 15:50
rice water.. yung pinag hugasan nang bigas.
#32 - mylene - 12/11/2011 - 16:48
My Mama's Humba
Hello ako tga mindanao pod. akong mama sauna pagmagluto sya og humba sagulan nyag pineapple juice and it was tastyyyyy yummmy :) I miss her cooking a lot specially the humba my gosh kalami kaayo oy.
#31 - Lourdes - 11/14/2011 - 14:24
bisaya din me tga mindanao mis nako ang humba pag pista madaming humba sa amoa,try ko iluto sana magustuhan ng mister ko...
#30 - novilliza - 11/13/2011 - 02:55
bisaya din ako fram davao yan ang specialty ko humba,ako slice ko ung pork tapos lagay k s pan until labas ung oil niya or brown n ung color ng pork, tapos remove mo ung oil mix m n lahat ng ingredients and then low fire lng until sticky n ung pork lagay m n ung black beans..........yummmmmmmmmmmmmmmmmy.
#29 - - 10/30/2011 - 14:29
I just try it tonight, i'm not that very good in cooking but i love to cook and try to do different dishes... it turns very good!!! my husband and nephew love's it!!! i put pineapple bits just to add color and sweetness... :))
#28 - alyssa - 09/14/2011 - 07:38
humba sa amo
rice water... kana gud kinislan sa bugas isa i
#27 - - 09/08/2011 - 20:39
:-P DAHH !!
its so SARAP talga !
speechless talga ako :)
, haha
ang cup rice water po ehh ung sa pinaghugsan mo ng sinaing mo na BIGAS !
haha :) ECHOS lng :-P
#26 - aiko - 09/08/2011 - 02:09
Ito ang favoritong lutuin ng lolo ko at hangang nagun mis namin magkapatid ang lutong ito. Ang alam kong sahog instead of sugar sugarcane ang nila2gay ng lolo ko. Thank sa recipe matagal na kasi nagha2nap ang kapatid ko ng authentic waray recipe for homba. Thank you and God bless!!!
#25 - Tita - 08/29/2011 - 23:46
ingredients for humba:
dried mushrooms;
blackbeans(temple brand;
dried shrimps;
kensham(dried banana blossom);
soy sauce;
mascovado(red sugar)
#24 - - 08/10/2011 - 05:20
hum ba
its not really pinoy adobo but only similarity taste.. you can try adobong pusit just boiled in sprite a little bit then you fry it add some sugar and chile
#23 - peter abudhabi - 08/07/2011 - 06:07
ano po ba ang cup rice water..? hahahaha;-)
#22 - joradin - 07/25/2011 - 14:44
you may add also "gabi" root crop... but this will shortenthe lifespan of humba... the Visayan have created this dish because in the olden times there were no refrigerator and cooking pork this way will serve the family few more days longer than any other dish. Same with the paksiw.
#21 - Rene - 07/15/2011 - 04:45
I suggest you try milk condensed instead of brown sugar. Still include the Pineapple juice. Thus, all other ingredients but minus the soy sauce and the vinegar. I learned this from an officemate..try it with the same procedure..
#20 - Martin M - 07/08/2011 - 07:17
Homemaker/working Mom
Humba is humba and absolutely not an Adobo version for Visayan!!! It is a different dish. In fact the size of the meat cut of Humba is bigger than the Adobo.I remember when I was a kid my Mama use to add pineapple juice to this dish citing it will actually help the meat tenderize faster,and it makes it more yummy...
#19 - Gina - 07/03/2011 - 16:51 can be also pineapple juice instead of sprite softdrinks
#18 - fritzie - 06/23/2011 - 19:34
Humba ala via mare
the key to tasty meat is parboiling it before marinating it overnight. then use the marinade and the pork broth for cooking.
#17 - Bella - 06/20/2011 - 06:56
hmmm...humba, sarap sarap nyan. i tried to cook this visayan recipe getting all my instructions from the internet. it turned out really good. i didn't know that there are different versions or cooking techniques but they all sound good!
#16 - jun z - 06/19/2011 - 16:08
isa kong waray sa amin ang humba nilalagyan ng mani
#15 - lileth - 06/19/2011 - 11:05
what is rice water???
#14 - liza - 06/14/2011 - 18:20
Can you use chicken instead of pork?
Sounds like a yummy dish, but since we don't eat pork, can we use chicken?
#13 - Cooksie momster - 06/09/2011 - 10:02
traditional humba
traditional na alam ko sa humba ay palitawin ang sliced pork belly sa oil hanggang sa mag brown ng kaunti pag medyo manipis na ang taba nya ilipat sa ibang lutuan ilagay ang lahat na ingredients> dried banana flowers,black beans,bay leaves, fried banana,sprite,brown sugar kaunting vinegar,soy sauce and water stir and mix them well medium lang ang heat hanggang sa lumambot na ang balat nya try it you always want some more
#12 - lisa - 05/28/2011 - 18:01
We have "adobo" same as the tagalog adobo in Visaya,I'm from Mis.occ.In our household comprised of Ilocano Lolo,Cebuana Lola,and Misamisnon Ozamiz relatives= When there's litson, the lolas will save the "pata"parts of the litson for "HUMBA".The dish is not same as adobo, ours has dried"lily flowers" in it-you know the chinese enfluence in dish-we have chinese neighbors....and i remember going to a local chinese grocer to buy kandila but my Lola at the same time will add dried lilly flowers in my Auntie's list and i will add my dikyam and kikyam...L.O.L...really yummy w/ the flowers
and ours was not that sweet--more acidy vinegary...... :)
#11 - - 05/20/2011 - 22:13
humba is NOT the visayan version of adobo...ABSOLUTELY NOT!
#10 - emilio - 05/16/2011 - 08:38
Ok everybody, give me a real humba recipe please , the traditional one... I know it has dried banana flower and black beans, but what else?
#9 - Yolly - 05/14/2011 - 19:45
try this
lutuin muna yung pork sa kawali hanggang lumabas yung mantika nya.kapag manipis na ang taba.isalin sa kaldero yung pork na kinunan nang taba.ilagay lahat ng ingredients.yung secret dyan yung sprite.lutuin lng sa mahinang apoy.kapag nakita na medyo malapot yun na yun.enjoy eating!
#8 - Reuben Allan - 03/02/2011 - 06:25
ang tito ko may resto..
nilalagyan nya ng tubo (sugarcane) sa ilalim before ang pork meat na may taba para d kna maglalagay madaming sugar..tska ung pork meat na yun ai yung kinanun na ng oil ..( ilagay lang sa kawali ang hinugasang meat at cut into pieces and wait until magbrown sya) bago ilalagay sa lutuan na may sugarcane....
and the rest na ingredients ung nsa taas..ok na Bisaya and its our traditional fud
#7 - SHYLA - 01/20/2011 - 07:36
hmmm humba... try add dried banana blossoms and instead of rice water try sprite softdrink and add a tablespoon of sugar(W/B) for the last taste.... hmmmm yummyyyyy....
#6 - nick - 01/18/2011 - 04:14
it's good also with salted black beans & oregano.
#5 - leny - 12/31/2010 - 14:57
jocelyn its not what it seems hehehehe. try it...
#4 - - 12/23/2010 - 21:33
;-)you can omit the brown sugar, but still it doesn't make it really as sweet as you might expect. this can also be done in the slow cooker, 2hrs on high or 8hrs on low, the downside is you will be getting a whole lot of pork fat.
#3 - dianne - 10/31/2010 - 11:33
yeah...humba is the adobo version in visayas region.
#2 - jocelyn - 08/08/2010 - 11:59
seems like sweet adobo...:oops:
#1 - lorna - 08/08/2010 - 06:23
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