Pork Humba

I grew up eating Pork Humba, a Visayan version of adobo. It tastes differently compared to the regular adobo because of a distinct sweetness from Pineapple juice (or brown sugar in some recipes). Pork legs/knuckles or "pata" are also typically used in this dish.

Here are the things that you will need:

½ kilo pork belly or pata
1/2 cup Pineapple juice
Onion, diced
Garlic, minced
2 tablespoons salted black beans
¼ cup soy sauce
¼ cup vinegar
1 ½ tablespoons brown sugar
½ cup dried banana blossoms
2 boiled eggs, sliced
2 pieces dried bay leaves
1 teaspoon whole peppercorn 




And here's what you need to do:
1. Saute onions and garlic.
2. Add pork and cook until browned.
3. Put-in the soy sauce, vinegar, peppercorn and bay leaves. Simmer until the pork is tender. This may take about 45 minutes to an hour, in slow fire.
4. Add pineapple juice to keep the sauce from becoming too dry
5. Add the salted black beans, dried banana blossoms and brown sugar
6. Simmer for about 5 more minutes
7. Serve with the sliced eggs.

Some people find it easier to use a pressure cooker instead of slow cooking this dish. While it's a lot faster, the taste could be sacrificed. If you are okay with that, you can simply combine all ingredients (except the beans, banana blossoms, sugar and eggs) and pressure cook for about 20 minutes. Add the remaining ingredients afterwards.