Pork Humba with Peanuts (Humba sa Mani)
Pork humba with peanuts is a dish that has it’s origin in the Visayas region, particularly in Leyte. It is also called just “Humba” since that is their version of humba recipe there with the addition of peanuts and does not use pineapple juice unlike the humba we know.
1 kilo kasim (pork shoulder)
1/2 cup soy sauce
3 pcs laurel leaves
1/4 kilo brown sugar
2 cups water
3/4 cup fried peanuts, peeled
How to cook Pork Humba with Peanuts:
- Wash the pork shoulder and let it drain on a strainer or colander to remove excess water.
- Cut the pork into large chunks about 2 to 3 inches cubes. You can also remove the skin first before cutting the pork into pieces if you don’t like the pork skin.
- Put in a stainless pot or a clay pot (palayok) then add soy sauce, water and laurel leaves and allow to boil.
- Simmer until meat is tender then add the brown sugar and cook for a few minutes more until the sugar is melted.
- Wait until the sauce is already thick in consistency then add the peanuts.
- Stir cook for a few minutes until the peanuts are well coated with the sauce.