Pork Humba is a cherished Filipino dish with roots in Chinese-Filipino culinary fusion, believed to have evolved from the Chinese red-braised pork dish known as “hong ba.” Over time, Filipino cooks adapted the recipe by incorporating local ingredients and flavors, resulting in the sweet-savory profile that distinguishes Humba today.

To prepare Pork Humba, pork belly is marinated and slow-cooked in a mixture of soy sauce, brown sugar, vinegar, garlic, star anise, and black beans, often with additions like banana blossoms or pineapple for extra depth. The long braising process yields tender, melt-in-your-mouth meat enveloped in a rich, caramelized sauce.

What makes Pork Humba especially intriguing is its balance of sweet, salty, and tangy notes, as well as its cultural significance—it’s a staple at festive Filipino gatherings, embodying both comfort and celebration in every flavorful bite.

Happy to stumble upon the Peach Kitchen, and her pork humba recipe, of course. I can relate to her inner struggles between sticking to her plant-based diet and indulging in comfort food like pork humba. The recipe itself looks fantastic, with the combination of star anise, pineapple juice, and fermented black beans creating those rich, complex flavors that make Filipino braised dishes so special. I love how she acknowledges that sometimes you just need to give yourself permission to enjoy the food you love, even when it doesn’t align with your “healthier eating” goals. I feel you, fellow mommy, I feel you!