Humba, Adobong Bisaya

Humba
Humba, Adobong Bisaya is very popular dish in Visayas and most part of Mindanao, at some places they call it adobong Bisaya. Humba is basically cooked same way with adobo, it is a bit salty and sometimes sweetened with panocha or brown sugar but not too sweet compared to the Tagalog version. It has to be cooked dry and oily, to keep the shelf life longer with out refrigeration. It is during fiestas that this dish is prepared when the pigs are slaughtered for the celebration.

Humba, Adobong Bisaya

Most of the extra pork meat would be cooked to humba and preserved in its oil in tin cans or containers. Weeks after the fiesta there would still be humba on surprise visits of friend and relatives. I even have some friend who brought humba here in Abu Dhabi. If you are now craving for that extra soft, melt in the mouth humba here is my recipe.

Adobong Bisaya

Ingredients:

1 kilo pork belly, cut into big cubes
1/2 head garlic,peeled, crushed
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. brown sugar
3-5 pcs. bay leaf
1 tsp. peppercorns, crushed
salt

Humba, Adobong Bisaya - Cooking Procedure

Cooking procedure:

In a thick sauce pan put all ingredients add enough water to cover meat and bring to a boil. Set heat to medium low and simmer for 1 1/2 to 2 hours or until the pork belly are tender. Remove all scum that rises, add more water as necessary. When pork skin turns to gelatine like texture. Correct saltiness and sweetness according to taste, set heat to low and continue to simmer until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom. Serve with a lot of rice,

Other Pork Adobo Recipes; 

Pork Adobo with Garbanzos 
Adobong Pork Chop 
Pork Adobo with Coca Cola 
Pork Adobo with Olives 
Spicy Adobong Isaw, Dry and Spicy 
Adobong Isaw, Adobong Bituka 
Pork Adobo sa Pinakurat 
Pork Adobo with Pineapple 
Bohol Adobo? 
Humba Pork Pata with Saba 
Pork Humba with Pineapple 
Pork and Mushroom Adobo 
Ground Pork Adobo with Quail Eggs 
Adobong Puti, No Soy Sauce Adobo 
Adobong Baboy sa Gata, Pork Adobo in Coconut Milk 
Pork Adobo with Chunky Chicken Liver Sauce 
Tokwa't Baboy Adobo with Oyster Sauce 
Batangas Adobong Dilaw 
Adobong Batangas, Batangas Adobo 
Adobo sa Asin, Adobong Baboy sa Asin 
Paksiw na Pata ng Baboy

Comments

  1. omg, ginutom ako bigla when I saw liempo at the top of the page. :) Thanks for sharing the recipe, I'll have to try making humba. Now I just have to go find me some good liempo!

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  2. jmon, everytime I see the photo talagang nakakatakam, watch out though it’s a cholesterol loaded dish…

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  3. you really have a great blog...i love adobo is one of my favorite filipino dish. i also love humba...yummmy!

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  4. GOODNESS!! i miss humba so much! watch out pag dating ko jan sa pinas! magpakasawa jud ko ug humba! too bad walang baboy dito sa riyadh! ahhaha love your blog! thanks!

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  5. chalap! everytime i open dis site d ko mpigilan ang mgluto...kagutom tlga! i've always trying to cook filipino food even i'm here in Korea...thanks so much.....:)

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  6. Hi anahdelg,
    You're welcome, I am glad to hear some one from Korea.

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  7. super easy recipe! i didnt even have to change anything. thanks!

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  8. ya..lami jud,,humba na pata ng baboy,,,ako gcook sa ako bf here in canada he likes it very much,,g introdos na nko ang filipino food..thnx blog

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  9. thanks for the easy recipe. everytime na magluto ako ng humba I still need to refresh my memory kung ano ang ingredients..kakaloka..
    I tried using pork hocks too..masarap din that is kung gusto nyo ng bones tapos add din ako ng taosi (black beans)..yumm...and my partner who is Scottish loves this Pinoy dish. Salamat.

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  10. Hi Bella, thanks also for sharing your version and valued suggestions.

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  11. sqarap nga talaga homba nga vinisaya wow mag kluto ko ani

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  12. I'M COOKING THIS NOW FOR LUNCH.. I JUST HOPE IT WILL TURN OUT THE WAY IT SHOULD BE.. ANG SPECIALLY THE TASTE.. HEHEHEHE... AMOY PA LANG GINUGUTOM NA KO!

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  13. Good luck, hehehe...

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  14. I can make delicious humba with our siquijorian style... It would be better to use Sprite instead of sugar, and do not put lot's of water, and also you can add lemon into it... That is my secret and everybody loves my humba, it's not like other humba, mine is unique.

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  15. wow, very much yummy so masarap talaga.. im so thankful to this site coz atleast i have an idea evrytime when i open this website, i have a little bit problem about all the engredents, im here in italy not all engredents i can find im still sucrifise to bring from phils some of engridents that are posible to find here hehe..

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  16. I will cook humba right now. Thanks for the receipt.

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  17. Good luck, thanks for dropping.

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  18. hmmmmm kalami...gigutom na noon ko da.

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  19. mmmmm,,, yummy gyud kaayo tan awon ang humba wait lang pag uli ko sa pinas.wala man gud bisaya na pig dto sa u.s.a.

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  20. Boholana said.........

    This is not our usual humba ricepe. We use the pork belly and cut same in adobo. now deep fry to remove some extra fats until golden brown. then on a deep pot pour water just enough to cover the meatand the spices. bring to boil and simmer 'til tender. we add the sliced, fried saging na saba ( med. ripe )simmer until tender. super yammy @ less cholesterol pa.

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  21. Hi Boholana,
    Good of you to share your humba version, I migth feature it sometime. Is it the usual Bohol version of humba?

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  22. Ginagawa ko tinitingnan ko ang picture dito habang subo ng kanin. Busog na ako wala pang cholesterol. Hahaha!!!

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  23. thanks for this recipe..i'm trying it now..i'm from Cebu but i never tried cooking Humba coz it's my dad who usually cooks it..i super love it and stumbles this recipe of yours.i'm here in California now and craving for Filipino food..

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  24. Rianne:

    pwde din po pork leg aside from pork belly.
    Sa Cotabato lang ako nkakakain ng ganto super sarap. My tita uses Sprite instead of Sugar and puts some sugar cane or ripe sliced pineapple sa bottom ng malaking kaldero before putting the pork. super sarap. kahit yung Dad ko na masarap magluto di nya kayang pantayan ang humba ng Tita ko :)

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  25. Thanks for sharing this recipe.
    Aside from pork belly we can also have pork leg and instead of sugar she uses Sprite and put some sugar cane or ripe sliced pinapple at the bottom of the cooking pot before putting the pork. Super sarap talga!!

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