Humba is somewhat  like the popular Philippine dish Adobo. These two dishes have main common ingredients such as soy sauce, vinegar and garlic. The difference is that Humba has azucenas, banana blossoms, sometimes has saging cardaba and tausi, cooked together with hard boiled egg, it is somewhat sweeter, Since, I am not a fan of tausi I just skipped it.  Humba is a Visayan dish. Visayan refers to people living in the central and southern part of the Philipines. There are actually different style in cooking Humba. Some would fry it first before adding it to the sauce mixture.

To make this dish a success, make sure to look for a good pork belly slices with equal parts of lean meat and fats. Simmer it slowly in low heat until the fat part is translucent in color.

In this recipe, I lack garlic, I forgot I don’t have one anymore. I took the liberty to  just include it  in the recipe. Since the Sprite is already sweet, you do not need to add sugar into this dish.

Humba, how to cook humba with sprite




  • 1kg Pork Belly or Adobo cut
  • 1/4 cup White vinegar
  • 1/4 cup Soy sauce
  • 1/2l Sprite
  • 3 pieces Azucenas or banana blossoms
  • 1 Medium Red onion (quartered)
  • 3 pieces Bay leaves
  • 2 stalks Spring onion
  • 4 thin slices Ginger
  • 3 pieces Star Anise
  • 1 tablespoon Knorr Orig Liquid Seasoning
  • 1/4 teaspoon Black pepper powder


Step 1
Put everything in a pot except 1 tbsp of knorr liquid seasoning. This is only when you want it more tasty.
Step 2
Let it boil. Then turn heat to low and simmer pork until tender. Cover.
Step 3
Stir occasionally. Once sauce starts to slightly thickened. You may add the knorr liquid seasoning.
Step 4
Check taste and pork if its really tender. Add more seasoning according to your taste.
Step 5
Serve with hot rice and enjoy! Warning: You will eat rice more than your usual :)


If you tried this recipe, let us know in the comments. Watch cooking video below. Please before you go you might be interested in my previous posts below. Thanks for visiting.

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