“Pork Humba – A Rich and Savory Filipino Pork Stew”

Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the pork pieces and brown them on all sides, about 5-7 minutes. This step adds a depth of flavor to the dish.
Once browned, remove the pork from the pot and set aside.
Sauté the Aromatics:

In the same pot, add the sliced onions and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Simmer the Pork:

Return the browned pork to the pot. Add the soy sauce, vinegar, pineapple juice (if using), brown sugar, and water.
Stir well to combine and dissolve the sugar.
Add the bay leaves, peppercorns, salt, and pepper. Bring the mixture to a boil.
Slow Cook the Humba:

Once the mixture reaches a boil, reduce the heat to low, cover, and simmer for about 1.5-2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally and check the liquid level, adding more water if necessary.
During the last 30 minutes of cooking, add the prunes or raisins (if using), which will soften and add sweetness to the dish.
Final Touches:

Once the pork is tender and the sauce is rich and flavorful, taste the sauce and adjust the seasoning if needed.
If you like a thicker sauce, continue simmering uncovered for a few more minutes to reduce the liquid.
Serve:

Serve the Pork Humba over steamed white rice, garnished with hard-boiled eggs, if desired. The sweet and savory sauce pairs perfectly with the rice, making every bite delicious.
Serving and Storage Tips: