Humba with Chinese Sausage and Nokus (dried squid)
8 January 2010, 9:10 pm
Filed under: Food, General, Pork

A Filipino author and professional cook described humba as “a dish simmered in a pot for several hours to bring out its melt-in-the-mouth texture.” Need I say more? Traditionally, or I should say my family’s style of the dish consists of pork, soy sauce, sugar, vinegar, and bay leaves. My constant visit to the Internet as a self-confessed food blog browser has taken me to what I would call Filipillions (as in million and gazillion) of Filipino recipes, another indication that like me, many Filipinos are consistent in their quest to perfect the amalgamation of Malay, Spanish and Chinese influences which is Filipino.

So why are Filipino dishes not as popular as Thai, Vietnamese, Indian, when it comes to international cooking shows and cookbooks? My initial query here.

This recipe is pieced together from other pork stew recipes.

1 kilo pork rashers – cut into serving-style pieces
2 Chinese sausages – sliced
3 medium-sized fried nokus – cut in half
½ cup water
½ cup rice wine vinegar
½ cup dark brown sugar
50 ml soy sauce
4-5 garlic cloves, crushed
3 whole cloves
1 star anise
1 tsp whole black peppercorn
1 bay leaf
a handful of dried lily flowers – soak in warm water before cooking
salt to taste
1 chicken stock cube

Place all ingredients in a large saucepan and bring to the boil.
Simmer until the pork is tender.


2 Comments so far
Leave a comment

Sus ko kalami ba ana tan-awon Diday oy! Hay, mingawa na gyod nako ug humba oy, especially nang morag humok na man gyod kaayo na tan-awon ang tambok :).

Comment by Senn

Pork hocks ang lami sad humba-on, Senn. miss sad nako ang maiz ug humba.

Comment by hingpit

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