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

Serve Pork Humba with steamed rice for a complete meal. You can also pair it with a side of sautéed vegetables or a fresh salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen the next day, making it even tastier!
Freeze the leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variants:

With Pineapple: For an extra touch of tropical sweetness, add chunks of fresh pineapple or canned pineapple chunks towards the end of cooking.
Spicy Version: Add a couple of chopped chili peppers or a dash of chili flakes to introduce a bit of heat to balance the sweetness.
Using Other Cuts of Pork: While pork belly is traditional, you can also use pork shoulder or pork hock for a leaner version. Just ensure the pork is cooked until tender.
FAQ:

Can I use chicken for this recipe?
Yes, you can substitute chicken for pork in this recipe, but keep in mind that the cooking time will be shorter as chicken cooks more quickly than pork.

How can I make the sauce less sweet?
If you prefer a less sweet flavor, reduce the amount of brown sugar and pineapple juice. You can also balance it with a bit more vinegar for acidity.

Can I make Pork Humba ahead of time?
Yes, this dish can be made ahead of time and even tastes better the next day as the flavors have time to meld. Just store it in the fridge and reheat before serving.

Can I make this in a slow cooker?
Yes, you can easily adapt this recipe for the slow cooker. After browning the pork and sautéing the aromatics, transfer everything to the slow cooker and cook on low for 6-8 hours, or until the pork is tender.

Pork Humba is a beloved Filipino comfort food that’s full of flavor, with tender pork and a deliciously rich sauce. It’s perfect for any occasion, whether a family dinner or a special gathering, and will certainly leave everyone asking for more!