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| Alternative names | Hombà |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Visayas |
| Serving temperature | Hot, warm |
| Main ingredients | Pork belly, soy sauce, garlic, vinegar, bay leaves,fermented black beans,black peppercorns,muscovado |
| Similar dishes | Philippine adobo,pata tim,hamonado |
Humbà, also spelledhombà, is aFilipinobraisedpork dish from theVisayas,Philippines. It traditionally uses fatty cuts ofpork belly slow-cooked until very tender insoy sauce,vinegar,black peppercorns,garlic,bay leaves, andfermented black beans (tausi) sweetened withmuscovado sugar. It also commonly includeshard-boiled eggs andbanana blossoms.
Humba is derived from the Chinesered braised pork belly (HokkienChinese:封肉;Pe̍h-ōe-jī:hong-bah / hong-mah;lit. 'roast meat'; also known inMandarinChinese:紅燒肉;pinyin:hóngshāoròu;lit. 'red cooked meat') introduced to the Philippines viaHokkien immigrants, but it differs significantly from the original dish in that Filipinohumba has evolved to be cooked closer toPhilippineadobo, using a lot morevinegar.Humba also does not traditionally userice wine,ginger,chilis, orfive-spice powder; and it commonly use additional ingredients likebanana flowers or pineapples, which are absent in the original dish. Regardless, traces of its Chinese origin is still evident in the primary use offermented black beans (tausi), an uncommon ingredient in native Filipino cuisine. Humba is likely precolonial in origin and its precursor variant and ingredients were likely brought to the Visayas by Hokkien migrants.[1][2][3]
The defining ingredient ofhumba is thefermented black beans (tausi), without which it is basically just a slightly sweeterPhilippineadobo. Likeadobo it has many different variants, but it is relatively easy to prepare albeit time-consuming.[4][5][6]
The most basichumba recipe uses fatty cuts of pork, usually thepork belly (liempo). It is marinated in a mixture ofsoy sauce,vinegar,garlic,bay leaves, andblack peppercorns. The pork is then sautéed with the garlic. Once the meat is half-cooked and lightly browned, water is added with the rest of the ingredients along with fermented black beans andmuscovado sugar (or some other sweetening agent).Banana blossoms may also be added. It is then allowed to simmer for a few hours until the meat is very tender. Alternatively, it can be cooked in apressure cooker to cut down the cooking time.Hard-boiled eggs may be added before serving. It is eaten with white rice.[4][5][7][6]
Humba can sometimes be prepared with chicken, in which case it is more or less identical to Philippine chickenadobo, except for the use oftausi.[8] It can also be prepared withpineapples as the sweetener, which again makes it very similar to another Filipino dish, thehamonado.[7][9]
A similar dish tohumba ispata tim, which is also derived from Chinesered braised pork belly. Butpata tim does not usevinegar ortausi and primarily usespork hock withpéchay andmushrooms.[10]
The Humba is known as the main delicacy of the town ofRonda in the province ofCebu. Every year, the town holds the Humba Festival to promote the local cuisine of the town. The festival is also considered a religious festival and is celebrated around the feast day of the town's patron saint,Our Lady of Sorrows, which falls on September 15. During the festival, there are Humba cooking contests and religious dance offerings in honor of theBlessed Virgin. This is generally a week long affair and all activities are aimed at promoting the Humba of Ronda. This festival is one of the activities of the tourism program done to promote the town of Ronda and the town's special Humba.[citation needed]
Media related toHumba at Wikimedia Commons
