Easy Pork Humba Recipe (Simple Version)

 If you're craving something rich, savory, and soul-satisfying, Pork Humba is the perfect dish to warm your heart and belly. This beloved Filipino stew, known for its deep umami flavor and tender, fall-off-the-bone pork, is often reserved for special occasions — but the good news? You don’t need to wait for a fiesta to enjoy it!

In this simple version, we’ve taken the traditional humba method and made it easier to follow with everyday ingredients. The key is slowly simmering pork hock until it becomes melt-in-your-mouth tender with a slightly sweet, garlicky, and savory sauce that clings to every bite. It’s comfort food at its finest — easy to make and absolutely delicious.

Whether you're a home cook trying this for the first time or just looking for a no-fuss recipe that hits the spot, this Pork Humba will quickly become a favorite at your table.

Let’s get cooking!

Ingredients:

• 1 kg pork hock (chopped into serving pieces)

• 1 tablespoon salt

• 1 thumb-sized ginger (sliced)

• 5 cloves garlic (crushed)

• 1 tablespoon whole peppercorns

• 2 tablespoons coconut oil

• 1 small piece ginger (julienned or thinly sliced, for sautéing)

• 1/2 teaspoon ground black pepper

• 1 small onion (sliced)

• 2 tablespoons brown sugar or rock sugar

• 1/4 cup soy sauce

• 2 tablespoons oyster sauce

• 2 cups water (or enough to cover meat)

• 1/4 cup fermented black beans (rinsed)

• 1/2 cup dried banana blossom (banana flower)

• 1/2 cup dried long mushrooms (or shiitake), rehydrated in warm water

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Instructions:

Step 1: Parboil the Pork

1. In a large pot, add chopped pork hock, enough water to cover, salt, sliced ginger, crushed garlic, and whole peppercorns.

2. Bring to a boil, then simmer for about 15–20 minutes.

3. Strain the pork and discard the water. Rinse the pork thoroughly to remove all impurities.

Step 2: Brown the Pork

4. In a deep pan or pot, heat coconut oil over medium heat.

5. Add the pork hock pieces and stir-fry until the skin starts to brown lightly. Remove the pork and set aside.

Step 3: Sauté the Aromatics

6. In the same pan, sauté julienned ginger, onions, and ground black pepper until fragrant and caramelized.

7. Add the brown sugar or rock sugar. Let it melt and slightly caramelize.

Step 4: Build the Sauce

8. Return the browned pork hock to the pan. Mix well to coat with the sugar and aromatics.

9. Pour in soy sauce and oyster sauce. Stir to combine.

Step 5: Simmer to Tenderness

10. Add enough water to fully cover the pork. Toss in the banana blossom, black beans, and rehydrated mushrooms.

11. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork is super tender and gelatinous in texture.

12. Uncover in the last 15–20 minutes to let the sauce reduce and thicken.

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Serving Suggestion:

Serve hot with steamed rice. Best enjoyed the next day when the flavors have fully developed.