Humba Recipe

Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts used to make this delightful masterpiece.


This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used (I learned this from my friends that came from Cebu, Davao, and Gensan) – this gives more life to the dish as far as I’m concerned.

The Chinese Hong-ba, one of my favorite dishes, would probably be the closest to this dish in terms of flavor and preparation. This is usually eaten with cua pao, steamed dough with a texture similar to siopao. We’ll try to feature Hong-ba soon.

How do you cook your Humba? Do you have some tips to share?

Try this Humba Recipe

Humba Recipe
Prep time
Cook time
Total time
Serves: 6
  • 2 lbs pork belly
  • 1 cup Pineapple juice
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 2 tablespoons salted black beans
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 ½ tablespoons brown sugar
  • ½ cup dried banana blossoms
  • 2 pieces dried bay leaves
  • 1 teaspoon whole peppercorn
  1. Heat the cooking pot then brown the pork belly
  2. Add the onions and garlic and cook until the onions are soft
  3. Put-in the soy sauce, peppercorn, bay leaves
  4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
  5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
  6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
  7. Add the dried banana blossoms and simmer for 5 to 8 minutes
  8. Transfer to a serving plate and serve. Share and enjoy!
Nutrition Information
Serving size: 6


Watch the cooking video:


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  1. katherine nolledo says:

    this site helps me a lot for my assignment..
    thanks for the recipe.. and
    now i can cook it for my father…
    my favorite HUMBA..

  2. Shiela says:

    Hi mr.vanjo, i want 2 share s0mething, here in pampanga we use dog’s meat, coconut, sugar as well, chili, star anis, and sweet potato the way we c0ok humba..

  3. I cooked this instead of beef caldereta since i cant find liver paste here in Elgin, Illinois…would you know where i can get those? Hope this humba works…

  4. Banana blossom is optional. It will still be humba without that. However it will be a lesser humba compared one that has the banana blossom. It would still be delicious though.

  5. joni-rose says:

    nice dish! thanks for making it easy for us to understand the instructions!

  6. Hello! I only have soy bean paste, can I use soy bean paste as a substitute to salted black beans? Thanks in advance.

  7. kuya, is it okay if i will squeeze an orange
    to have some twist on it? Hope u will response,
    i need it kasi for our Chef’s war. 😉

  8. blabber says:

    cinnamon bark and star anise during simmering the pork. it gives added aroma and flavor. Also, in some regions of the Philippines, Humba is buried underground inside a earthen pot for days before eaten.

  9. Wow, thanks Mr. Vanjo, i really like this dish…thanks always..God bless you more..

  10. Thanks to my younger brother, i discovered Panlasang Pinoy! The best ka, Vanjo! Thanks for sharing your knowledge about cooking in Pinoy style. 😀

  11. thanks po make our cooking easy but tasty

  12. a pleasant evening.. i’m looking for our school’s main dish contest and luckily i found your website!! thanks for the humba recipe and cooking instructions.. i just wanna ask.. in the given ingredients.. for how many servings it is? thanks…

  13. frandarkyle says:

    tnx again kuya…ur site is the best ever…god bless!!!

  14. would it be ok if i dont put salted black beans?

  15. ronnie says:

    Best night…better than Canadian Thanksgiving turkey dinner…my baby cooked for me ,,, best humba ever…!

  16. Maalcolm Hart says:

    Im an Englishman and love to cook for my Filipino wifeeee.
    So I tried this recipie and she love it.So i cook it all the time for
    her now and she keeps smiling. So it must bee good :):):)HeHeHe

  17. april, they are completely different. You can make humba even if you don’t have banana blossoms but it will be better if you have some.

  18. Thanks to some recipes of humba. I’ll try to cook it on my own.

  19. Hi Pauline, you can do without it as long as you have the other ingredients.

    Thanks po.

  20. Okay, I made this.. and I use chicken since i couldn’t find pork that has fats in it.. and since I couldn’t find the banana flower and salt black bean I just skip those and the outcome is still amazing.. thanks for your recipe I have finally eaten another pinoy dish

  21. Greetings from Amsterdam, The Netherlands!

    I am very impressed in your website and it’s been very helpfull to my family.

    Kindly post how to prapare the famous “Batangas Lomi” or the “Lomi”

    I will be greatful. Thank you in advance. More power to Panlasang Pinoy!

  22. Bullz J says:

    tried it. . . really good & very easy to cook.

  23. jocelyn says:

    can i use chicken as substitute because there is no pork in qatar

  24. Emerson says:

    Looking forward to your Hong-ba recipe. Thank you.

  25. Angel says:

    thanks po sa humba. i love it. kuya pls po also post lomi.

  26. Kristie says:

    What alternative can I use for banana blossoms? Thanks!

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