Humba Recipe (Filipino Braised Pork Belly)

This humba recipe creates a tender, juicy, fall apart, braised pineapple pork belly dish from the Philippines.  Very similar to adobo, this is includes spices, soy sauce, vinegar and garlic, with pineapple chunks and juice for spicy, sweetness. 


2 pounds pork belly, cubed
1 tbsp RawSpiceBar's adobo seasoning or ancho chile powder
1/4 cup vinegar
1/4 cup soy sauce
1/2 cup pineapple juice
2 tbsp oil
1 onion, diced
6 cloves garlic, minced
Kosher salt and black peppercorns, to taste
8 oz black beans, canned
1 cup pineapple, diced


1. In a bowl, combine pork, vinegar, soy sauce and pineapple juice. Refrigerate and marinate, 1 hour or overnight. 
2. Remove meat from marinade, reserving liquid. In a large skillet, add oil over medium heat. Add onion, salt, pepper and saute, 5-6 minutes. Add pork and cook, until lightly browned on all sides, 3-4 minutes.
3. Add marinade liquid and bring to a boil. Add black beans and pineapple and lower heat. Cover and simmer until pork is fork-tender and liquid is mostly cooked through. Serve and enjoy!

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