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Humba - Filipino Braised Pork with Black Beans


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Rate this recipe 4.4/5 (13 Votes)


  • Marinade:
  • 2 lbs. pork belly or shoulder butt or hocks, cut into serving pieces
  • 3 tablespoons bottled or canned fermented black beans or black bean sauce
  • 1/2 oz dried lily flowers (optional)
  • 3 cloves garlic, crushed
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 cups water
  • 1 bay leaf



Step 1

Combine all marinade ingredients in a bowl.

Add pork pieces and mix well.

Cover with a plastic wrap and let marinate in the refrigerator for 1 hour.

After 1 hour, transfer the pork and marinade into a Dutch oven or heavy pan.

Bring to a boil over high heat. Reduce heat, cover and let simmer for 1 hour or until meat is tender, stirring and adding more water as needed.

Add the black beans and lily flowers, if using; simmer for another 6 minutes or until most of the liquid has evaporated.

Transfer into a serving plate.

Serve with steamed rice.

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