Humba - Braised pork belly

Ingredients

• 1500 gpork belly
• 7 clovesgarlic
• 150 mlwhite vinegar
• 4 tbspkecap manis
• 250 gpalm sugar
• 2 tbspsalted black beans
• 1 tsppepper
• 2salam leaves
• 2star anise
• 4 tbsproasted peanuts
• 2000 mlwater

Instructions

1. 1

   Simmer the pork

   Put the pork belly in a pan and add enough of the 2000 ml water to cover it. Cook for at least 10 minutes, then lift out the meat and leave it to cool.

2. 2

   Mix the marinade

   Combine all the other ingredients and mix until the palm sugar has dissolved.

3. 3

   Marinate the meat

   Cut the cooled pork into thick slices and stir them through the marinade. Leave for at least 12 hours.

4. 4

   Remove the fat

   Skim the layer of fat from the pork's cooking liquid.

5. 5

   Braise the pork

   Return the pork and its marinade to the pan. Cook gently for 3 hours, until the meat is cooked and tender.

6. 6

   Thicken the sauce

   Take the pork out of the pan and remove the salam leaves. Continue boiling the sauce until the liquid has thickened, then pour it over the meat to serve.

What is humba?

Humba is a Filipino braised pork dish with roots in Chinese-influenced cooking traditions. Pork is commonly cooked with a balance of sweet, savoury and tangy flavours, often including soy-based seasoning and vinegar.

This version uses kecap manis, palm sugar, vinegar, black beans and aromatic spices. Marinating the sliced pork before its long braise gives the sauce time to season the meat throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Pork belly is the main source of fat and protein, while palm sugar and kecap manis contribute much of the dish's carbohydrate. Serve a moderate portion with rice and vegetables to make a more balanced plate.

The flavour base

Sweet and tangy: palm sugar and kecap manis bring sweetness, while white vinegar adds a sharp counterpoint. The salted black beans contribute a savoury, fermented note.

Aromatics: garlic, pepper, salam leaves and star anise flavour the braising liquid as it cooks. Roasted peanuts add a nutty accent to the mixture.

Marinating the pork

Thick slices: cut the cooled pork belly into substantial pieces so they hold their shape during the extended cooking. Stir them through the marinade so each slice is coated.

Long rest: leave the meat in the marinade for at least 12 hours, as directed. Keep it covered and refrigerated during this time, then bring it out when you are ready to cook.

A gentle, long braise

Low simmer: cook the pork slowly for 3 hours rather than letting the pan boil vigorously. Gentle heat helps the meat become tender without breaking the slices apart too quickly.

Doneness: the recipe gives no exact texture test, so check that the pork is cooked through and tender before removing it. If it is still firm, continue cooking gently until tender.

Making the sauce

Skim first: remove the layer of fat from the initial cooking liquid before returning the pork and marinade to the pan. This keeps the finished sauce from being excessively oily.

Reduce last: take out the meat and salam leaves before boiling the sauce further. Stop when it has thickened enough to coat the pork when poured over.

Planning the cooking time

The method includes at least 10 minutes of initial cooking, at least 12 hours of marinating and a 3-hour braise, followed by reducing the sauce. The listed total time of 60 minutes does not include the full marinating and braising time described in the method.

Allow for the overnight rest and the slow cook when planning to serve this dish. The sauce can be reduced while the pork is out of the pan.

Serving humba

Serve the pork with plenty of sauce so its sweet, savoury flavour is spread across the plate. Steamed rice is a natural accompaniment and can soak up the braising liquid.

For a more balanced meal, add a simple vegetable side, such as steamed greens or lightly cooked vegetables. Keep the side lightly seasoned so it does not compete with the rich sauce.

Recipe notes & tips

• Use a pan large enough to hold the pork and marinade without crowding the slices.
• Keep the meat covered with water during the initial cooking, adding a little more if needed.
• Cool the pork before slicing so it is easier to handle and cut neatly.
• Marinate the pork in the refrigerator for at least 12 hours.
• Keep the braise at a gentle simmer throughout the 3-hour cooking period.
• Reduce the sauce after removing the pork so you can watch its thickness closely.

Variations

• More tang: add a little extra vinegar to the marinade, tasting as you go.
• Less sweet: reduce the palm sugar to suit your preference.
• Extra aroma: add another star anise to the braising mixture.
• Milder flavour: use less pepper for a gentler sauce.
• Vegetable side: serve with steamed greens for freshness alongside the rich pork.

Common mistakes to avoid

• Rushing the marinade: the recipe calls for at least 12 hours, so allow time for the pork to rest in it.
• Boiling hard: a vigorous boil can make the meat break apart; keep the braise at a gentle simmer.
• Skipping the fat skim: remove the layer from the cooking liquid before continuing with the marinade.
• Reducing with the pork in the pan: take the meat out first so the sauce can thicken without overcooking it.
• Stopping too early: cook until the pork is tender, continuing the gentle braise if it is still firm.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan until steaming hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions