Entree: Philippines – Cebuano – Humba (Slow-braised Cebuano pork belly in a sweet-salty soy-vinegar sauce with fermented black beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork belly, skin-on, cut into 1½-inch (4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 6 cloves garlic, minced (about 5/8 oz (18 g))
- 1 medium yellow onion, sliced (about 5 1/4 oz (150 g))
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) cane vinegar or white vinegar
- 1/3 cup (67 g) dark brown sugar or muscovado
- 2 tbsp (30 g) tausi fermented black beans, rinsed and lightly mashed
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 cup (240 ml) water or low-sodium chicken stock
- 1/2 cup (120 g) pineapple chunks (optional, traditional in many home versions)
- 3 hard-boiled eggs, peeled
- 1 tbsp (15 ml) fish sauce (optional, to taste)
- Cooked steamed rice, for serving

Show original ingredient measurements

- 2 lb (900 g) pork belly, skin-on, cut into 1½-inch (4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 6 cloves garlic, minced (about 18 g)
- 1 medium yellow onion, sliced (about 150 g)
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) cane vinegar or white vinegar
- 1/3 cup (67 g) dark brown sugar or muscovado
- 2 tbsp (30 g) tausi fermented black beans, rinsed and lightly mashed
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 cup (240 ml) water or low-sodium chicken stock
- 1/2 cup (120 g) pineapple chunks (optional, traditional in many home versions)
- 3 hard-boiled eggs, peeled
- 1 tbsp (15 ml) fish sauce (optional, to taste)
- Cooked steamed rice, for serving

Instructions

1. Brown the pork: heat oil in a wide heavy-bottomed pot over medium-high heat; working in batches if needed, brown the pork belly pieces on all sides until nicely caramelized, about 6–8 minutes per batch; transfer browned pork to a plate.
2. Sauté aromatics: reduce heat to medium, add a little more oil if needed, sauté the garlic until fragrant then add the sliced onion and cook until soft and lightly browned.
3. Deglaze and combine: return the pork to the pot, add soy sauce, vinegar (do not stir for the first minute to let acidity temper), brown sugar, mashed tausi, bay leaves, and peppercorns; add water or stock and bring to a gentle simmer.
4. Braise slowly: cover and simmer over low heat until the pork is very tender and the sauce has reduced and thickened, about 1 to 1½ hours; stir occasionally and adjust liquid as needed.
5. Add finishing ingredients: with 20 minutes left, add pineapple chunks if using and nestle in the hard-boiled eggs so they absorb flavor; taste and adjust seasoning with fish sauce or additional soy/vinegar and sugar as desired.
6. Reduce and glaze: remove lid for the last 10–15 minutes to let the sauce concentrate and become glossy, spooning the glaze over the pork.
7. Serve: transfer to a serving platter, spoon extra sauce over the pork and eggs, and serve hot with steamed rice.