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
Ingredients
- 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
Instructions
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In a wok, heat oil over high heat.
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Add tofu and fry until it turns golden brown. Set aside
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In the same wok, add oil as needed.
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Add onion and garlic and sauté till onion is translucent in color.
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Add pork belly and cook until color turns light brown
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Add soy sauce and cook for a bit.
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Add pineapple juice and vinegar. Cover the wok and let boil.
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Remove wok cover and add salted black beans. Cover the wok again, lower heat to medium and let it simmer for 30 minutes.
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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.
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Remove cover and add star anise. Cook for another 5 minutes then remove star anise.
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Add black pepper and tofu. Combine all ingredients and cook for another 2 minutes.
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Serve and enjoy
Recipe Notes
Inspired by Panlasang Pinoy
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