A rich, comforting Filipino classic, pork humba is a slow-braised pork dish known for its deep, sweet-savoury flavour. Tender pork belly is simmered in a fragrant blend of soy, garlic, and spices, enriched with fermented black beans for a distinctive umami depth. This version is made easier with Adobo Sauce and finished with Black Bean Chilli Oil for a subtle kick, creating a beautifully balanced dish that’s sticky, savoury, and irresistibly moreish. Perfect served with steamed rice for a hearty, satisfying meal.
Easy Pork Humba
Easy Pork Humba (Braised Pork with Black Bean Sauce)
Filipino pork humba with tender braised pork in a rich, sweet-savoury black bean sauce—comforting and full of flavour.
- Author
- RoniB’s Kitchen
- Prep Time
- 10 minutes
- Servings
- 6
- Category
Main
- Cuisine
- Filipino
Ingredients
- 1 kg pork belly, cut into bite-size pieces
- 2 cloves garlic, minced
- 1 jar RoniB’s Kitchen Adobo Sauce
- 2 Tbsp. RoniB’s Kitchen Black Bean Chilli Paste
- 2 Tbsp. brown sugar
- ½ cup peanuts
- 1 cup water
- Quick Tahure (see below)
- ¼ tsp. ground black pepper, or 1 tsp. whole peppercorns
- salt, to tase
- 400g tofu
- 2 Tbsp. cane vinegar
- 4 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 1 tsp. ground black pepper
- 1 tsp. ginger powder
- ¼ tsp. dried oregano
Directions
- Combine all ingredients for the Quick Tahure in a bowl and mix together until the tofu has a porridge-like consistency.
- Set aside.
- In a big pot, add in the pork, garlic, Adobo Sauce, Black Bean Chilli Oil, sugar, oregano, and water. Stir well to combine.
- Add in the bay leaf, tahure and peanuts. Stir well to combine. (Now, you can also leave this to marinade for a few minutes but you’ll still get great flavour if you cook it immediately!)
- Place the pot over the heat and bring to a boil, stirring occasionally.
- Reduce heat to low and leave to simmer for 45-60 minutes, or until the pork is tender.
- Serve hot with steamed white rice and enjoy!