Humba a dish of stewed pork; a very spicy dish made of pork or chicken from the Visayas Region of the Philippines. It is said that Humba is derived from the Chinese "Hong Baq" which means "saucy meat". The traditional way of cooking Humba is to slowly simmer a whole slab of pork belly in a mixture of Tausi (salted black beans), vinegar, dark brown sugar, garlic, onions, peppercorns and oregano. The more elegant way of cooking Humba is to grill the pork belly first until the rind is all crisp and puffy and then braise it in the usual mixture of herbs and spices.
The cooked Humba acquires the texture of Pata Tim wherein the rind is chewy and the meat is very, very tender.
I have never tasted nor seen Humba, this is one Filipino dish which I do not know of, probably because it is coming from the Visayas province and I am from another Region where Humba is not popular. Maybe in one of my vacations, I will try to ask my sister-in-law who comes from the Visayas Region if she can cook Humba. I am very curious how it taste.