Pork Humba with Pineapple

Pork Humba with Pineapple is not new, in fact there are a lot of humba with pineapple recipes in the net. Today I want to share my version of pork humba with pineapple. Ingredients for these recipes are readily available in most supermarkets if you are overseas, except perhaps the fermented black beans or tausi but it is usually available in most Asian store if there is one in your location.

Humba with Pineapple

My version of pork humba with pineapple is basically the same with my previous humba recipes and adobo recipes on the archives, the only difference is the addition of pineapple, just click the links below to see those previous humba dish and some of adobo dish post.

For my pork humba with pineapple recipe I used pork shoulder. Of course any pork cut can be used the more popular choice are pork leg, pork hock and pork chop.

Pork Humba with Pineapple

Here is the recipe of my version of Pork Humba with Pineapple.


1 kilo pork shoulder, cut into big cubes
1 small can sliced pineapple cut into small pieces or wedges, reserve syrup
1/4 cup fermented black beans, tausi, drained
1/2 head garlic, crushed
1/4 cup vinegar
1/4 cup soy sauce
2-3 tbsp. brown sugar
3-4 pieces bay leaf
1 tsp. peppercorns
3-4 pieces star anise
1/2 cub annatto, atsuete extract

Pork Humba with Pineapple - Cooking Procedure

Cooking procedure:

In a thick sauce pan put all ingredients including the pineapple syrup except the tausi and pineapple wedges 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 pork are tender. Remove all scum that rises, add more water if necessary. When pork skin turns to gelatine like texture add in the tausi and pineapple. Correct saltiness and sweetness according to taste, set heat to low and continue to simmer until most of the liquid has evaporated, the pork start to render fat until an oily red sauce remain, stirring occasionally to avoid burning the. Serve with a lot of rice.


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