Cooking is not really my favorite hobby but sometimes, I cook whenever there is an urge for me to do so. What I like to share with you does not require one to be a chef. This is on how to cook “humba”. We all know that “humba” is one of the favorites of visayan people, maybe a few do not know. I admit this is my favorite dish however, for health reasons, I seldom eat this dish. I am not allowed to eat more than a match box size meat because of hypertension. My children love to eat this dish specially my second son and my youngest daughter. She sometimes asks me to cook. She is the only child that is still living with us. During fiestas and other celebrations, we can always see “humba” on the table. It is always present. Proof that it is really one of our favorites. At the “carenderia” where I usually have lunch during week days, you can find humba too.
Now for the ingredients we need, pork, it maybe belly portion or the legs or anywhere that you like be sure that there is fat in it otherwise it could not be called a humba if you use pure lean meat. Other ingredients include vinegar, water, soy sauce, sugar, salt, pineapple juice, garlic, laurel leaves, pepper corn. In order to get a good result, the vinegar, water, soysauce, sugar, and pineapple juice should have the same measurement. For example, if you desire 1 cup then all these should measure 1 cup. Salt to add to the taste. Pepper corn, laurel leaves and garlic would depend on your taste too. Put all these ingredients in a pot and cook in a low fire. Cooking in a charcoal stove makes your “humba” very delicious. Cook until meat is tender. If desired you may add hard boiled egg or ripe saba before taking the “humba” from the pot.
If you desire, you can sell your humba at Php25 or Php30 per piece, its size is a bit more but not oess than that of a match box. Haven’t tried selling yet. I may think it over for additional income. Happy cooking guys!!!!