Pork humba in sugarcane sticks is almost similar to the usual humba recipe. The only difference is, this recipe has black beans added and sugarcane sticks to serve as a pot bottom lining and to add a distinct flavor to the dish. Using a lining on the bottom of the pot is very helpful specially if you are using clay pot or palayok which usually burns the dish on the bottom. Some people are using banana leaves lining on the bottom of the pot to avoid burning and also adds an aroma to the dish. I’m hoping that I can find a teflon coated non-stick palayok in the future.
1 kilo fresh liempo w/ skin, cut into 4 slabs
1 cup Pineapple juice
1/2 cup Black beans, drained
1/2 cup Soy Sauce
1/2 cup Brown sugar
Sugar cane sticks cut to fit and make a grid at the bottom of the pot
How to cook Pork Humba in Sugar Cane Sticks:
- Boil pork in water until tender, till half-cooked.
- Pound the sugar cane, do not peel off.
- Use as under liner for the pork so the steam will cook its sugar to add flavor.
- Add the other ingredients and bring to boil.
- Set the heat to low, continue to simmer, covered.
- Let sauce thicken at the last 10 to 15 minutes till sticky and sweet.