If you know a bit of the Filipino cuisine then definitely you might have encountered the most popular Filipino dish Adobo. Now what does that have to do with our recipe today? Well if you look at it don’t you notice they looks similar? This is because this dish called Humba is a close relative to it as the ingredients and the cooking techniques are nearly the same apart from some additional ingredients such as black beans, banana blossoms and sometimes boiled eggs.
Many consider this as the Adobo version of the Visayan region and it is popular within the Visayan provinces and nearby locations. The name Humba not surprisingly is made out from Visayan words but there are two theories on where exactly it came. First from the words “Humot nga Baboy” which literally means “Fragrant Pork” and the other one from “Humok nga Baboy” which means “Soft Pork”. Indeed it is both fragrant and soft why not just call it HuHumBa for “”Humot Humok nga Baboy”
Like adobo this recipe has been created very long time ago with the same purpose, to make it last longer as refrigeration during the old days was non-existent. The vinegar and oil acts as the preservative and similarly enough like adobo the longer this dish is stored the better it tastes. Having said that my suggestion is that if you make this at home try to do it 2 days ahead of time so the flavour develops.
All of your dishes are so appealing.
This sounds interesting, uses more sugar. It seems humba comes from a smaller region hence the reason its less known outside Philippines.
I’ve never heard of humba….sounds like it’s bursting with flavor. Great photo.
I love the seasonings on this pork. This is just amazing. You come up with amazing recipes that I can’t wait to try. You give us an incredible journey around the world through your blog 🙂
i have got to find a filipino restaurant nearby so i can check out some of these filipino dishes but until i do, i will try your recipes….
btw, i don’t eat pork…you think this dish would still taste good if i replaced pork with chicken?
I think you can but I haven’t tried it yet, in a similar dish called Adobo chicken works well so I guess there nothing wrong in trying it out but I suggest the leg or thigh part as it needs that kind of texture for this dish.
use dark meat chicken. it wont dry out as much. great recipe i cant wait to give it a try
i like this … great! can i post it again? tnx
Interesting combination of pork and hard boiled eggs.While I have not seen this in Mexico, we do have our own version of adobo dishes. It is interesting how much the different American countries have in common.
We have a similar Chinese dish which uses most of the ingredients like Humba and I love it especially the eggs after they soaked up all the flavors.
Original Bisaya Humba should have black beans
Do you not use banana flower? I thought banana flower was one of humba’s distinguising features.
I never knew that, it might be this one you are referring to https://www.angsarap.net/2013/01/28/patatim/, If not I will have to try that next time on this dish