Howto Cook Pork Humba | Humbang Baboy Bisaya | Sexy and Meaty with PinoyCrazyChef

#Howto Cook Pork Humba | Humbang Baboy Bisaya | Sexy and Meaty with #PinoyCrazyChef Featuring Joy Givertv & LilianOFW Vlog Delicious braised pork belly with savory-sweet soy-vinegar sauce with a distinguishing taste of tausi cooked until tender. #PorkHumba is another Filipino dish to try! WHAT IS PORK HUMBA? Humba is a Filipino braised pork dish that is very popular in the Visayan and southern regions. Said to be a derivative of the Chinese Hong-ba (also Hong-Shao-Rou or Red Braised Pork Belly). It is believed that it was introduced by Chinese immigrants and was adapted by our Visaya folks. They replaced some of the ingredients like Shaoxing wine and five-spices with what is more easily found locally. Ginger is also omitted and instead, tausi is used. ADOBO VS. HUMBA Humba or sometimes homba is usually likened to the Adobo. They are both cooked with soy sauce and vinegar. Humba, however, has a mildly sweet take from the addition of brown or muscovado sugar and/or pineapple. Another difference is the way they are cooked. Unlike Adobo, that you just put together and simmer until sauce thickens, Humba is cooked using the braising technique. The pork belly which usually has a good amount of fats is first seared to render the fats. It will then be simmered in liquids and spices. Ingredients: 500grams Pork Belly 3/4 cup of pineapple juice 3/4 cup Soy Sauce 1/3 cup of sugar (white or brown) Onion Garlic Ginger Cinnamon Bark (optional) Bay leaf Ground Black Pepper Green Chili (optional) Procedure: Please watch the video and leave a comment for your suggestion and feedback. #TheChefProfessor, #ChefProfessor, #Humba, #HumbaRecipe, #KaBadBoyz, #Chef, #LutongBahay, #Recipe

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