Pork Humba with Tofu – I’m so in love! This is one of the yummier dishes I’ve tried. And this can go for days and still taste as good when reheated. It takes a bit of time to cook as we need to ensure that the pork is tender but it’s just worth it! It’s that good! 🤤
Humba basically means highly spiced dish of pork belly. I searched for a bit on the difference of Adobo and Humba coz they taste a bit the same and I found out that the difference is that adobo is a cooking method while Humba is a dish that uses only pork belly.
Pork Humba with Tofu
- 3 Tbsp Olive oil
- 300 Grams Firm tofu Cut into cubes
- 6 Cloves Garlic Minced
- 1 Piece Onion Minced
- 1.5 Kilos Pork belly Cut into cubes
- 1/4 Cup Soy sauce
- 1 Cup Pineapple juice
- 2 Tbsp White vinegar
- 100 Grams Salted black beans/tausi
- 1 Cup Water
- 6 Tbsp Brown sugar
- 2 Pieces Star anise
- 1/4 Tsp Black pepper
In a wok, heat oil over high heat.
Add tofu and fry until it turns golden brown. Set aside
In the same wok, add oil as needed.
Add onion and garlic and sauté till onion is translucent in color.
Add pork belly and cook until color turns light brown
Add soy sauce and cook for a bit.
Add pineapple juice and vinegar. Cover the wok and let boil.
Remove wok cover and add salted black beans. Cover the wok again, lower heat to medium and let it simmer for 30 minutes.
Remove wok cover and add water and brown sugar. Mix with rest of ingredients then cover the wok again and cook for another 40 minutes in low heat.
Remove cover and add star anise. Cook for another 5 minutes then remove star anise.
Add black pepper and tofu. Combine all ingredients and cook for another 2 minutes.
Serve and enjoy
Inspired by Panlasang Pinoy