Davao Humba Recipe

A popular dish served during fiestas and special occasions, humba is a stew of pork knuckles, aromatics, herbs, vinegar, and soy.

A popular dish served during fiestas and special occasions, humba is a stew of pork knuckles, aromatics, herbs, vinegar, and soy. The name is taken from humot nga baboy, which translates to soft, fragrant pork. 

Davao Humba Recipe

Carmina Mapa-del Rosario
A popular dish served during fiestas and special occasions, humba is a stew of pork knuckles, aromatics, herbs, vinegar, and soy.
Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 15 minutes
Course Main Dishes
Cuisine Filipino
Servings 4 to 5

Ingredients
  

Davao Humba Ingredients

  • 1 stick cinnamon
  • 3 pieces star anise
  • 4 cloves Garlic peeled
  • 1 tablespoon peppercorns
  • 1 teaspoon cilantro root minced
  • 1/4 Cup Wansoy (Cilantro)
  • 1 liter cola left out until flat
  • 1/4 Cup oyster sauce
  • 1/4 Cup oyster sauce
  • 1 1.2 kilo pork use pork pata
  • Salt to taste
  • 1 to 2 bunches Taiwan pechay steamed or blanched
  • 2 Egg (boiled), peeled and halved
  • 1/3 Cup Vinegar (use sukang pinakurat), to serve

Instructions
 

  • Toast cinnamon and star anise in a dry pan over low heat until fragrant. Set aside.
  • Using a mortar and pestle, pound garlic, peppercorns, cilantro root, and cilantro leaves and stems together until paste-like in consistency.
  • Heat a heavy-bottomed pot or casserole over medium-high heat. Add 4 cups water, cola, oyster sauce, garlic mixture, cinnamon, and star anise. Bring to a boil.
  • Add pork. Season with salt. Lower heat and simmer until pork is tender, about 21/2 to 3 hours. (The meat will become juicy and sticky.) Add more water, if necessary.
  • Transfer pork to a serving plate. Serve with pechay, eggs, and pinakurat for dipping.
Keyword Davao
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