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How to Cook Pork Humba with Sugar Cane Sticks

Pork humba is a classic Filipino braised pork dish known for its tender meat slowly simmered in a sweet, savory sauce with deep flavors influenced by soy sauce, vinegar, and natural sugars.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: creamy spicy pork recipe, pork humba recipe, pork humba with sugar cane sticks
Servings: 6 servings
Calories: 423kcal
Author: Manny

Ingredients

  • 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

Instructions

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.

Notes

Cooking Tips:

Choose the Right Cut of Pork

Use pork belly or a cut with enough fat because lean meat tends to dry out during long simmering. The fat slowly renders and mixes with the sauce, giving pork humba its rich and silky texture. This also helps the flavors cling better to the meat instead of staying watery.

Simmer Low and Slow for Better Flavor

Keeping the heat low allows the pork to absorb the sweet and savory sauce without burning. Rushing the cooking process can make the meat tough and prevent the sauce from thickening properly. A gentle simmer gives you tender pork and a naturally sticky glaze.

Let the Sauce Reduce at the End

Do not cover the pot during the last few minutes of cooking so excess liquid can evaporate. This step helps the sugars caramelize, creating the signature glossy sauce of pork humba. Stir occasionally to prevent sticking while allowing the sauce to coat the meat evenly.