Humba, Braised Pork with Black Beans

I have been receiving quite a few emails requesting for a Humba recipe. I remember Humba quite well as I grew up eating this tasty dish in my growing years in Cebu. The tausi or black beans created quite a distinct contrast to the sweetness of the pork. It’s been quite a while since I cooked Humba. It was actually the readers’ emails that inspired me to cook it today for lunch. Let me show you a few emails that inspired me to cook it today.

Samantha : “First of all I think it is really neat to have somebody like you who can help some of the filipinos here in the states who are craving for filipino food but don’t have the recipe’s on how to cook for their favorite dishes. I am one of those filipinos here in the state. I am from Cebu and I really need a recipe for a good “HUMBA.” I remembered my Mama fixed all the times when I was very young then. I tried to cook humba here in the state but there is something missing and I don’t know what it is. So, if you can help me I would really appreciate it.”

Then a father with three kids wrote “it’s just a few days ago that i got back into cooking after several years of buying stuff from the restaurants, fastfoods, carenderia….this time, i had no choice but to give it up since my children (3 of them) are staying with me after spending 2 years with their mom.

i was kinda looking for the recipe for the cebuano “humba”. i hope you have it in your list.”

This Humba is dedicated most especially to both of you and to all my Cebuano readers who miss Visayan dishes or YOU, if want to try Humba for a change. There are many versions of Humba. In some recipes, the whole pork is cooked first before cutting into serving pieces. In this recipe, we will cut the pork into serving pieces.


1 kilo Pork Pigue (Pork Ham), cut to serving pieces
4 cloves garlic, minced
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1/2 cup vinegar
1/4 cup soy sauce
1 sprig of oregano
1 bay leaf
2 Star Anise (optional but I love the star anise twist to the Humba flavor)
1 teaspoon pepper corn

3 tablespoons tausi or salted black beans

1/2 cup of banana blossoms (for a nice decorative touch)


1. Sear the pork cubes in the pan until the sugar has caramelized with the pork. Add garlic and black beans and mix well.

2. Add the remaining ingredients (like vinegar, soy sauce, oregano, bay leaf, and salt ) except banana blossoms together until the pork is tender. It may take 30 minutes or so to make the pork tender so just add a little more water when sauce appears to dry up.

2. Halfway through the cooking, add banana blossoms and continue cooking until tender.

3. Arrange on a platter. Serve hot.

Next time, I will present another version but for now, I hope you like this easy-to-prepare Humba recipe.

15 thoughts on “Humba, Braised Pork with Black Beans

  1. [eatingclub] vancouver || js

    Thanks for the humba recipe. I’m not a big fan myself (I don’t think: it’s been so long since I’ve had it) but my family members love it. I will try making it soon. Thanks!

    [eatingclub] vancouver || jss last blog post..Herbes de Provence Sablรฉ (and a lightbox)

  2. alaban,michael b

    lami na kaau.. basta humba ..mauy nay akong paborito…
    :-[ (B) (^) (P) (@) (O) (D) :-S ;-( (C) (&) :-$ (E) (~) (K) (I) (L) (8) :-O (T) (G) (F) ๐Ÿ™ (H) ๐Ÿ™‚ (*) ๐Ÿ˜€ (N) (Y) ๐Ÿ˜› (U) (W) ๐Ÿ˜‰

  3. gg

    Ay, kalami sa humba oi! thanks napadaan ako kasi Im looking for the best humba recipe. I miss the humba my bro in law made when I was in pinas-:(

  4. Ricky

    Oh my, Humba brings back memories of my childhood. My parents emigrated to the US so I lived with my grandparents. My grandmother never cooked a thing in her life (she was a Romulo) but she saw Nora Daza on TV preparing Humba. She said it was so easy that she was going to make it for me and my siblings that were left behind in Manila. It was so good and I was so amazed that she was really able to cook a fine dish. Thirty plus years later I’m in the US and I bought Nora’s cookbook and also prepare Nora’s Humba recipe, along with other dishes in Nora’s cookbook.

  5. JLS A. Rueda

    Thanks for all the recipes and I will look forward to QTV your Pinoy Food Blog. I hope you can share a lot more recipes, especially on pastries and cakes (easy and difficult version). I look forward to these recipes and more to come.

    Happy cooking!!!


  6. tsang

    Thanks for the recipe, I love humba it one of my many fave food. you are right nakakamiss talaga mga pagkaing pinoy.
    .-= tsang´s last blog ..FoodTripFriday =-.

  7. juan carlos

    lami kaayo ang humba!kung matilawan nimo ni, makalimot ka sa imong ngalan kadiyot!!!!

  8. A.L.

    Lady, you forgot to put the amount of soy sauce needed! I put in 1/4 soy sauce in the recipe and increased the sugar by 2 more TB.


    I will let you know how it all turns out.


  9. jeanious

    Thanks for the recipe but ano po ang pagkakaiba ng adobo at humba?

  10. ava

    FYI, there is no Humba in Manila. The Visayas region have it,especially Cebu. They cook a very mean Humba. This recipe lacks ingredients which make a very delicious Humba.

  11. lane fabregas

    Good day, pwede rin esent mo sa email ko ang Humba alam ko sa cebu yan at iba kaysa sa adobo.

    t.y. God bless.

  12. anton13

    fyi, miss AVA humba originated in Pampanga. way back japanese era, they put their food in the and leave it for a month.

  13. Giovanni Carlo P Bagayas

    lame kaayo kung pata ang humba-on butangan og gabi, dried shrimp, og gabi

  14. Nancy Gomez-Agustin

    Wow try ko i2 sa Friday iluto Sarap Naka mis ang humba Tagal naku Hindi nakatikim

  15. hisoka866

    in our place in cebu we called it humba-lata(soft porkmeat/pork fat that you can crush it when eating with bare hands..delicious!!…..bon appetit..!!)

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