HUMBA PAMPANGA (Erwan) Ingredients: 1 to 1 ½ kg of pork belly or pata slice 2 pcs red onions (roughly chopped) 1 bulb garlic bisaya (crushed with skin) 2-3 pcs dahon laurel or bay leaf 60 grams sibuyas dahonan or spring onions 3 pcs star anise 1 tbsp tausi or fermented black beans 1 ½ tbsp. or 30 grams azucenas or fermented banana blossom 1 tsp rock salt 1 tsp paminta or black peppercorns (crushed) 1 cup kinugay or muscovado/ brown sugar ¾ cup sukang tubo or cane vinegar ½ cup soy sauce (camel for darker outcome) 1 ½ cup 7-up soda ¾ cup water
Procedure: 1. In a bowl, add the pork liempo, black beans, star anise, cloves, bay leaves, soy sauce, vinegar, fermented tofu, brown sugar, dried oregano, and garlic bulbs. marinate for at least an hour. 2. In a palayok, simmer the humba for 2-3 hours covered with banana leaves. serve. HUMBA CEBU (Martin) Ingredients: 1 to 1 ½ kg of pork belly or pata slice 2 pcs red onions (roughly chopped) 1 bulb garlic bisaya (crushed with skin) 2-3 pcs dahon laurel or bay leaf 60 grams sibuyas dahonan or spring onions 3 pcs star anise 1 tbsp tausi or fermented black beans 1 ½ tbsp. or 30 grams azucenas or fermented banana blossom 1 tsp rock salt 1 tsp paminta or black peppercorns (crushed) 1 cup kinugay or muscovado/ brown sugar ¾ cup sukang tubo or cane vinegar ½ cup soy sauce (camel for darker outcome) 1 ½ cup 7-up soda ¾ cup water
Procedure: 1. In a mixing bowl marinate the pork meat with 3 tbsp soy sauce, salt and pepper for at least 20 mins. Set it aside. 2. In a clay pot or pan sauté the marinated pork till it changes color and oil from fat comes out, then transfer the meat in a mixing bowl and set aside. 3. Using the same clay pot or pan used by sautéing add the sugar and caramelize use slow heat so it won’t burn, once the sugar starts to caramelized add the spring onions or dahonan ng sibuyas use as a banig or bedding so the meat will not stick in the bottom of the pan, then add the marinated meat. 4. Add the crushed garlic bulb, roughly chopped red onions, dahon laurel, paminta buo and crushed rock salt, azucenas, tausi, sukang tubo, soy sauce, 7up and water. 5. Using kahoy or sugnod/wood fire (slow heat) braise it at least 40 to 1 hour, allow it to simmer and slowly stir it constantly so it will not get burned and stick in the pan. 6. Allowing the oil of the pork fat to come out helps us preserve the dish shelf life longer. 7. Once it has cooled down, cover it tightly with a seal, you can hang it if you do not have a refrigerator, or you may store it in a chiller. store it at least 3 days before serving it. 8. Reheat it every day for at least 10 minutes so it will become softer and gelatin like the texture of the meat. the more you preserve it the more it becomes tastier and softer. 9. Serve it with mais or corn rice and guisadong ginamos with hot humba. HUMBA SAMAR (Trish) Ingredients: ½ kg pork belly (taba with laman) 1 ½ cups soy sauce 1 cup white vinegar 1 bulb small garlic, crushed 2 onions, chopped 1 medium can pineapple chunks 1 cup brown sugar 5 pcs laurel leaves 1 cup water 2 tbsp peppercorns Procedure: 1. Sauté all the pork belly (cut up), garlic, onions. once pork has been cooked on all sides, add 1 cup of water. 2. Add all the remaining ingredients (making sure vinegar is last) and let it simmer. 3. Once the pork is tender and most of the liquid has evaporated (or until the sauce has thickened and dried up a little), serve your humba with a cup of rice. HUMBA LEYTE (Ynna) Ingredients: 1 kg pork belly, cut into 2-inch cubes 1 bulb garlic, crushed and chopped 1 onion, chopped 1 tbsp whole peppercorns 2 pcs (20g) tablea, chopped 1 cup kalamay/muscovado sugar/brown sugar 1 cup pineapple juice ¼ cup dried banana blossoms ½ cup whole peeled peanuts ½ cup soy sauce ¼ cup vinegar 1 tbsp black beans 1 tsp salt, to taste Procedure: 1. In a pot with water, boil the pork belly for 30 minutes. 2. Cut the pork belly into 2-inch cubes and put it inside the palayok. 3. Add in soy sauce, vinegar, garlic, onion, peppercorns, bay leaves, salt, banana blossoms, pineapple juice, muscovado sugar, tablea, and peanuts. 4. Once it boils, reduce heat and bring to a simmer until pork is tender, about 1-2 hours. stirring occasionally. Serve hot with steamed rice. HUMBA DUMAGUETE (Sam) Ingredients: 1 kg pork belly, cubbed 1 bulb garlic, crushed 2 medium sized red onions, chopped ½ tsp black peppercorns 3 pcs dried cinnamon leaves 3 pcs dried shiitake ½ tsp hibi (dried shrimps) ½ kg taro (gabi), cubed 25 g wild ear mushroom, pre-soaked and chopped (similar to pork belly size) 1 tbsp taosi (salted black beans) 10 g banana blossom ⅓ cup muscovado 1 liter soda (coke or sprite) 1 tbsp coconut vinegar Procedure: 1. Season your pork belly with salt and pepper and fry it until the pork belly turns crispy. strain the pork and set aside the excess oil. 2. Using the oil, saute the garlic, onions, peppercorns, and leaves. make sure to leave a little onions and garlic left for later. 3. Once the aromatics are more fragrant, add the pork belly back in as well as the shiitake mushrooms, banana blossoms, dried shrimps, taosi, and more of the fresh garlic and onions. 4. Add in all the liquids, taro and your brown sugar and allow that to boil until the meat absorbs the sauce 5. Once the meat is tender, serve the dish while it's hot and enjoy with a side of your chosen carb. Enjoy! HUMBA NORTHERN MINDANAO (Nica) Ingredients: 1 kg (1,000g) pork belly, cut into 2” cubes ½ kg (500g) pork maskara, cut into 1” pcs 1 bulb (50g) garlic, crushed, chopped 1 small (70g) onion, diced ½ litre (500ml) coca cola original ⅛ cup (30ml) sukang tuba ½ cup (120ml) soy sauce ½ cup (100g) muscovado sugar (kamay) ¼ cup (50g) black beans ⅛ cup (15g) banana blossoms 3 cups (720ml) water salt (to taste) Procedure: 1. In a pot, render the pork belly until golden and oil is released. 2. Use the pork oil to sauté the garlic and onion until fragrant. 3. Pour in the coca cola, sukang tuba, soy sauce, sugar, black beans and banana blossom and let it simmer. 4. Once boiling, add the water and return to a boil. reduce the heat to low-medium and let it simmer until the liquid reduces. 5. When the meat is fork-tender and the sauce is thick and caramelized, it’s ready to serve. here you can adjust salt to taste.
Most of the best humba I've tasted came from the carinderias in Cebu, flavors that no one in Metro Manila or anywhere else in Luzon could match. That was until I tried the humba in Mindanao, especially the one I've tasted during a fiesta at the house of a Barangay Chairman in Compostela Valley, now known as Davao de Oro. Lami kaayo!
I'm from a province in Cebu, and humba is a staple that my family always prepares on EVERY occasion. Looking at the way humbas are cooked in different ways, my mom cooks our humba that is so close to the Dumaguete one except adding Gabi and Shitake mushroom. Humba revolution! 👏🏻
The great thing is, humba is very diverse. It doesn’t center on one singular and concentrated recipe, it’s about different cultures making their own style depending on their location and availability of ingredients
ngl i was so excited to click on this vid bec i really wanted to know what humba style my father is using(?) but upon seeing all the different recipes, I believe the North Min recipe is the closest match, especially given our location. The ingredients might vary, but this dish consistently stands out at every gathering-it's always the first to disappear and the one our guests look forward to most!
I’m from Dumaguete and I always look for the bits of shiitake mushrooms and banana blossoms in humba for that perfect bite. The pork meat was always fried til crispy before adding water. The combo of cooked gabi and humba is common during family outings at the beach where gabi serves as a substitute for rice. Humba with a slice of cooked gabi is like steak with a side of potatoes.
Im from Cebu and my grandma cooks humba similar to northern mindanao’s recipe sometimes she interchange muscovado sugar with pineapple juice or sprite. I love humba! Hehe
I never met my Lolo, but my Mom always said humba was his favorite ulam. While growing up, I would think of him every time we had it for dinner and would be prompted to ask questions and learn about my Lolo. This was such a great episode. It was so enjoyable learning some of the regional versions of Humba ❤
Before anything else, I think the team of chef's had exceptional screen presence. Usually when you have a large cast, you will find one or two that are your favorites but it's hard to say that here because y'all did a great job! Also great call putting the sources of the recipes in the video, not just for the authenticity but most importantly for the acknowledgment.
HUMBA is basically originated from Visayan tribe, "HUmok nga BAboy" = HUMBA... (tendered pork), inspired from the Chinese hong-bah/hong-mah, a red braised pork belly dish brought to the Visayas islands by Hokkien traders... thanks me later!
I agree that it's from hong-ba or hong shao rou. But I'm not sure about Humok nga Baboy. I'm thinking it's one of those humorous but anachronistic explantions of the word's origin. Another example is kumbira kumkum unya bira. I don't think that's the origin either. :)
Leyte's Humba is the Humba that I grew up eating, but I am also looking forward to taste the other versions of Humba, especially the Dumaguetenyo and Kapampangan recipes!
As a 40 yr old kapampangan, I didnt realize Humba is originally Bisaya, and also, that our family recipe is actually very simillar to the nothern mindanao one (we use sprite not coke though). And on my 40 yrs in pampanga, never ako naka kita nung version nung apag marangle lol And since I am heading to dumaguete next month, nilagay ko na sa to do ko ang itry ang humba nila. Excited ako dun sa mushroom eme nya ❤
Growing up in Leyte, I remember that I enjoyed Humba the most about a week after the fiesta. The longer it aged, the tastier it became. I also loved pairing the oil from the Humba with boiled saba.🤤
Wow. How i miss humba. May fave before was my lola's humba in Bohol. Nilalagyan ng sprite, laurel at star anise. Hehe. Pg fiesta yung mga natitirang humba na nadurog na ang karne sa mantika ay binabaon namin kinabukasan sa dagat. Traditionally in Bohol pg after fiesta naliligo kami sa dagat at doon na kakainin yung mga tira2 mula sa fiesta. Nakakamiss talaga yung childhood memories. Tapos ipartner yung tirang mantika ng humba sa boiled saging saba at kamote. 🥹❤️❤️❤️
yung sa leyte na version na humba yung niluluto ng tatay nmin. meron peanuts and calamay (hindi sya yung delicacy na calamay but yung hard na sugar na bilog na parang candy - yun ang ginagamit instead of sugar. brings back a lot of memories.
I love this episode! Featr never fails to amaze me with their well-researched and brilliantly executed content. You are truly helping to elevate Filipino cuisine with your content. I love that you show the diversity of the various regional recipes of one dish and always in a reverent manner. Congratulations, Erwan and team! Kulang na lang isang bandehadong kanin para sa humbâ. P.S. NorthMin humbâ rocks!💪
Watching this episode made me really miss my lolo from Tangub City 😭❤️ he literally made the best humba that I've ever tasted. Now, my titos are the ones cooking for the family na, and during fiestas they would always set aside for us since madali talaga siyang maubos. Also, humba gets better if nirereheat siya over time 💯
Here in Northern Mindanao, humba is almost always the SINGLE most sought after dish in gatherings. Eclipsing even the lechon. Cooked so slowly that everything literally melts in your mouth. And so flavorful that a single tablespoon of the sauce is enough to finish a plate of rice. And yes, it's diverse here. The version in this video does not match the common recipes in more interior regions (which commonly use pineapples, like the Samar version, because of the extensive pineapple fields here), and we also usually just use fatty cuts. But yes, sprite or coke are commonly added.
Wow! Props for the kapampangan version very traditional and i gotta say very authentic. Aunthentic in a sense that it's the only one without any improv. The process proves that kapampangans are trully a culinary behemoth, sabi pa nga ni sir erwan hehe...makes me wanna try their humba soon.😊 I'm a cebuana and i cook humba the simplest way with the simplest ingredients that's readily available in my kitchen, traditional we don't use sodas or pineapple juice and my humba still tastes like fiesta!😊 para sakin iba parin ang authentic.👍
Dili diay authentic imo, teh? Unsa may imong mga improv diay sa imong humba nga mas na impress man kas Pampanga ug sa ilang linutuan? Humba has always been bisaya. Baka adobo yung kanila, naglagay lang ng sugar cane slices kaya tinawag na humba na.
@@inusaranglaag230 kalma lang ta diring dapita atih oi ahaha...kung na ganahan kos kapampangan style dili dapat malisang sa akong comment kay dili na maka matay.😄
@@nhiknhik wag silang masyadong mayabang na ipinagkakalat sa mundo na masarap ang pagkain nila kasi sa mga Bisaya matabang panimpla nila. Wala naman akong problema doon. Pero itong mga Pinoy feeling magagaling at masyadong hambog.
I’m really delighted with the whole FEATR ensemble (ensemble???) haha. Each one has their own charm in this vid. 💕 looking forward to seeing more of you all! More power po!
Just wanted to share one thing about our human recipe where I came from. it’s the usual ingredients (pork,sugar,banana blossoms,peppercorns, black beans etc,) but we add siling atsal (bell pepper) minutes before you put out the fire. i swear it gives the flavor a whole new dimension. Also kudos to this video! Never knew there’s a lot of variety of humba
Humba is cooked with very simple ingredients and following a very simple process. The humba that i am familiar with, I saw it on the northern mindanao version. Good job!
My mother was from laoang island northern Samar and yes she said she always got excited during fiestas because of the humba. Curiosly when she made humba she adopted Leyte version with peanuts i think it was just her preference 🥲♥️
After watching this, I found out my mother is always experimenting as she has different versions every time. But what I love the most is the Cebu recipe which is on the sweeter and syrupy side. Although other ingredients from different versions where added to it too. Love this episode, and i love humba.
I agree with the Nica's mom saying the Northen Mindanao's version being not limited to 1 recipe. My mom has atleast 3 variations depending sa availability nang ingredients and sa request nang nagpapagawa. Regardless the recipe though, mas mulami ag humba nig magkadugay! 😂
If you visit Mindanao try joining mga fiesta sa barrio, they make the best humba! Always present nga dish sa tanang okasyon. Brings so much happy childhood memories. Ask the angkol to cook it, you will always have the best humba of your life
As a Cebuana with Negrense roots, I can attest to the accuracy of both Cebu and Dumaguete recipes. I grew up with both but prefer the Dgte version because of our legendary Boholana family cook who taught me the same recipe. ❤ HUMBA forever ❤
Hindi ko inakalang ganun pala ka popular ng Humba sa ibang provinces. Happy ako na I saw this episode kase madami akong natutunang bago about the dish. Thanks FEATR team!
Honestly, I LOVE all the humba version that was presented here. This is a good recipe to try for the Christmas and New Year noche buena. Maraming salamat FEATR, Erwan, Chef Martin, and all the wonderful guests and resource persons who shared the respective humba recipe of their hometown. ❤
Our Humba (in Zamboanga del Norte) is a combination of Cebu’s and Dumaguete’s version; with fried ripe saging saba as additional ingredient. Thank you for featuring Philippine dishes 😍
We really love pineapple chunks in our humba. Anyway from Northern Samar and this is really how we do it in our province. Watching this video makes me drool 🤤
i only tasted legit visayan humba from southern leyte, like a few times only. that was over ten years ago. the one with tausi. it's greasy, sweet, but very delicious. especially with any kind of plain carbs - rice, kamote, sticky rice, bread,etc.
Humba is a specialty of my family. We put bulad or dried fish in humba. It has a very distinct and rich flavor one will never forget.. which brings lots of love and memories of my childhood.
my favorite is the gabi, since it absorbs the flavor of the sauce. If umay ka na sa oily taste ng baboy, sarap din ulamin sa rice yung gabi. I miss eating humba (Dumaguete) my dad's specialty.
Huge thanks to Featr for featuring me in one of your latest videos where I was able to share how we do humba the Dumaguetnon way. It was an incredible experience sharing this delicious regional recipe. There are so many variations of making humba even in this region alone and it humbles cooks like myself as we enjoy one humba from another. To me, all of them are great! Let us continue celebrating and showcasing the rich diversity of regional recipes in the Philippines as each versions tells a unique story and brings us all closer together. Mabuhay ang pagkaing Pinoy at Padayon! 💯 🇵🇭
My grandma was from Leyte and she used to make the best humba. In my opinion, her version is still the best and I haven't had it since she passed. My uncles and aunts try but they can't seem to catch the right timpla haha Great video Featr and Erwan!
I appreciate all the humba receipe but my tastebuds goes to Waray version Samar Leyte. Its mixed with Spanish and local taste. Especially their recipe for making humba. And i really like it.
Hi. I always cook humba. I got this from my cousins who always cook humba. In our family, my Papa won't call it humba unless the meat undergoes "kupos" it's a Cebuano word. So ginagawa ko you have to identify the meat if it's young or not. If it's young, water is a big no no. We simply deep fried the meat first until it's brown and crunchy. Let it rest for 30 minutes to 1 hour. And then we just mixed it with the ingredients, soy sauce, vinegar, dried mushroom, kencham (is this the spelling?), pamintang dahon.. let it boil, (we prefer using wood while cooking it) and just leave it after an "anok" state.. for 2-3 hours. I just mix the brown sugar 30 minutes before ko sya Kunin sa kalan. Promise, the deep fried meat will become Humok na. Hehe. Our way of cooking humba varies po talaga. Depende po sa meat. :) that's it for Humba-Ayungon, Negros Orienta style
Hi... In Zambales po ang tawag namin dyan ay "ESTOFADO" at laging present ito sa mga handaan..at sa family namin ito ung last na nilalabas namin kasi gusto namin may matira sa amin the following day kasi masarap yan kasama ng binagoongang malunggay (parang pang balance ba after the day na halos puro karne ang kinain sa handaan). Ito po ung ingredients ng estofado namin dto sa Zambales. -Pork belly (or anything na part na may laman at balat pero mas best pag belly) -panutsa(tagapulot) -anisado(cooking wine ito at hindi pwedeng mawala) -bulaklak ng saging -toyo -suka -garlic(sinunog sa apoy ang balat) -onion(sinunog din) -bay leaves -whole peppercorn -water -fried saging na saba For the procedure naman.. Half prito ang pork.. ang kaldero ay lalagyan ng kawayan na sala-sala (same din sa ginawa dun sa sugarcane para hindi didikit at masunog ang karne habang nakasalang sa apoy) next ilagay na ang lahat ng ingredients then cook for 30 minutes.. and finally, ilagay na ang fried saging at lutuin hanggang sa super lambot na ng karne.. mas masarap ito pag a day before ng handaan cya lulutuin para overnight sisiksik na ung lasa nung sabaw sa karne.. (mejo ma-sarsa din po itong version namin
I was waiting for which one is most similar to the Humba from Bulacan. Lot's of similarities, but no exact match. Filipino food evolution is so interesting.
My mom is from Maasin, Southern Leyte and their humba is surprisingly savory and they only use black beans and laurel with again no sugar at all. Its a special delicacy for them since they only prepare during fiestas and its texture is close to jelly because of it. Its my favorite kind of humba as well. Hope this version gets covered
grabe dami palang klase ng humba akala ko sa dumaguete lang ahaha, dun ko kasi unang natikman yung humba sa fiesta, funny story ng bumalik na ako ng manila, at may nagtitinda ng humba sa isang restaurant hindi kasi ko nagustuhan kasi may star anise, nakipag argument pa ako sa nag luluto kung bakit may star anise yun daw ang pamamaraan nila ng pagluto ng humba sa quezon. grabe akala ko talaga sa dumaguete lang ang legit ahahah, thank for this video, eye opener ito
Bohol's Humba is a must try as well. We also use (SUKA na fermented/ organic). We usually bring it to the beachp pag nagswi-swimmimg. Humba is best paired with SAGING na saba.❤❤❤❤
Aww, was looking forward to the Batangas humba. But ok ❤ Still a fun video. EDIT: Grabe yung Dumaguete at Northern Mindanao version. Ang sasarap!!! Tapos ang unique ng sa Leyte, yung may tablea ❤
The thing is, during the 19th and 29th century, Cebuanos migrated to most islands in the visayas mostly in central visayas and in northern mindanao bringing with them the Cebuano language(colloquially refered to as Bisaya), and culinary tradition. The core recipe for humba was established in Cebu then it spread to neighboring islands. Traditionally its cook paksw style only with vinegar and some local herbs and spices until soy sauce wa introduce to the island. Humba is very similar to chinese hongba sans the sugarcane vinegar.
You should have shared it with everyone after everyone is done cooking the version they should be cooking so we can hear everyone's opinion about the difference in taste per province. I'd like to hear Erwan's because of his detailed description 😊
When my friends tasted my "Endulzarado de Zamboanga/ jamón de Zamboanga" they say it's like a humba. Our "Endulzando " we are using pineapple n it's juice with sprite. You may begin it with adobar or marinade with soy sauce and a little of vinegar together with garlic, onions, black pepper, laurel, bay leaves, star anise or you boil it right away on slow fire with the pineapple juice n sprite added with brown sugar or mascuvado azucar. Optionally you can add raisins. Pineapple is added when it is almost done to avoid the pineapple from being over cooked
8:57 Thats because both Pata Tim and Humba are both derived from hong shao rou, the chinese red braised pork belly :) Would have been interesting if you would have integrated that dish too to see where it came from and how it changed
omg i love this. growing up i always look forward to eating humba during big occasions. i know that humba recipe has different iterations but i love seeing the spectrum of it. kudos featr
Filipino American and have never had this dish in my life with all my Filipino family get togethers. I can taste it thru the TV. I’m gonna try to cook it. This is being very adventurous because my taste pallet is completely Ilocano.
Nakakaiyak naman ito 😭😭 cause me realizing that I have tasted most of the recipe...maliban sa humba ng pampanga and dumaguete,I ate those cause my late father made different versions of humba 😭 Papaaaaa I miss you, thank you 😭😭😭😭 hehe I like the leyte the most !.the last humba he made is recipe from dito sa amin,Northern Mindanao!😭😭😭😭😭😭😭😭😭😭 Siguro ginawa niya yun kasi paborito ko ang humba. 😭
Wow ngayon ko lang nalaman na all over PH iba iba pala ang humba akala ko sa Visayas area lang sya. Tapos yung humba namin sa Siquijor is parang the same in Cebu (not sure kasi di ako ang nagluluto 😂) not in Dumaguete even if mas malapit kami sa Negros. Inaabangan ko pag fiesta ang humba at minsan lang yon if we go on vacay sa Siquijor. Now pwede ko na lutuin gayahin ko recipe ng Cebu 😊
Brings back memories with my late Auntie Elang 😢. The closest version she cooks is the Kapampangan one which she uses tahure. She often cooks this whenever I visit her because she knows it's my favorite dish. May she rest in peace 🙏
Thanks for your recipes Chef's lovers, if I will cooking Humba I will get all your ingredients all in one dish Humba. I think this recipes it's good also in beef meat. Beef Humba. Love here from Kuwait
Do you think you guys could do a series of how to cook classic Filipino dishes in their most commonly cooked form? I would love to learn how to them from you guys. Love all the videos! ❤
I'd watch that sardinas episode tbh. It's kinda nice idea to showcase regional variations of what certain places do with their sardines. Pls featr make it happen 😁
HUMBA PAMPANGA (Erwan)
Ingredients:
1 to 1 ½ kg of pork belly or pata slice
2 pcs red onions (roughly chopped)
1 bulb garlic bisaya (crushed with skin)
2-3 pcs dahon laurel or bay leaf
60 grams sibuyas dahonan or spring onions
3 pcs star anise
1 tbsp tausi or fermented black beans
1 ½ tbsp. or 30 grams azucenas or fermented banana blossom
1 tsp rock salt
1 tsp paminta or black peppercorns (crushed)
1 cup kinugay or muscovado/ brown sugar
¾ cup sukang tubo or cane vinegar
½ cup soy sauce (camel for darker outcome)
1 ½ cup 7-up soda
¾ cup water
Procedure:
1. In a bowl, add the pork liempo, black beans, star anise, cloves, bay leaves, soy sauce, vinegar, fermented tofu, brown sugar, dried oregano, and garlic bulbs. marinate for at least an hour.
2. In a palayok, simmer the humba for 2-3 hours covered with banana leaves. serve.
HUMBA CEBU (Martin)
Ingredients:
1 to 1 ½ kg of pork belly or pata slice
2 pcs red onions (roughly chopped)
1 bulb garlic bisaya (crushed with skin)
2-3 pcs dahon laurel or bay leaf
60 grams sibuyas dahonan or spring onions
3 pcs star anise
1 tbsp tausi or fermented black beans
1 ½ tbsp. or 30 grams azucenas or fermented banana blossom
1 tsp rock salt
1 tsp paminta or black peppercorns (crushed)
1 cup kinugay or muscovado/ brown sugar
¾ cup sukang tubo or cane vinegar
½ cup soy sauce (camel for darker outcome)
1 ½ cup 7-up soda
¾ cup water
Procedure:
1. In a mixing bowl marinate the pork meat with 3 tbsp soy sauce, salt and pepper for at least 20 mins. Set it aside.
2. In a clay pot or pan sauté the marinated pork till it changes color and oil from fat comes out, then transfer the meat in a mixing bowl and set aside.
3. Using the same clay pot or pan used by sautéing add the sugar and caramelize use slow heat so it won’t burn, once the sugar starts to caramelized add the spring onions or dahonan ng sibuyas use as a banig or bedding so the meat will not stick in the bottom of the pan, then add the marinated meat.
4. Add the crushed garlic bulb, roughly chopped red onions, dahon laurel, paminta buo and crushed rock salt, azucenas, tausi, sukang tubo, soy sauce, 7up and water.
5. Using kahoy or sugnod/wood fire (slow heat) braise it at least 40 to 1 hour, allow it to simmer and slowly stir it constantly so it will not get burned and stick in the pan.
6. Allowing the oil of the pork fat to come out helps us preserve the dish shelf life longer.
7. Once it has cooled down, cover it tightly with a seal, you can hang it if you do not have a refrigerator, or you may store it in a chiller. store it at least 3 days before serving it.
8. Reheat it every day for at least 10 minutes so it will become softer and gelatin like the texture of the meat. the more you preserve it the more it becomes tastier and softer.
9. Serve it with mais or corn rice and guisadong ginamos with hot humba.
HUMBA SAMAR (Trish)
Ingredients:
½ kg pork belly (taba with laman)
1 ½ cups soy sauce
1 cup white vinegar
1 bulb small garlic, crushed
2 onions, chopped
1 medium can pineapple chunks
1 cup brown sugar
5 pcs laurel leaves
1 cup water
2 tbsp peppercorns
Procedure:
1. Sauté all the pork belly (cut up), garlic, onions. once pork has been cooked on all sides, add 1 cup of water.
2. Add all the remaining ingredients (making sure vinegar is last) and let it simmer.
3. Once the pork is tender and most of the liquid has evaporated (or until the sauce has thickened and dried up a little), serve your humba with a cup of rice.
HUMBA LEYTE (Ynna)
Ingredients:
1 kg pork belly, cut into 2-inch cubes
1 bulb garlic, crushed and chopped
1 onion, chopped
1 tbsp whole peppercorns
2 pcs (20g) tablea, chopped
1 cup kalamay/muscovado sugar/brown sugar
1 cup pineapple juice
¼ cup dried banana blossoms
½ cup whole peeled peanuts
½ cup soy sauce
¼ cup vinegar
1 tbsp black beans
1 tsp salt, to taste
Procedure:
1. In a pot with water, boil the pork belly for 30 minutes.
2. Cut the pork belly into 2-inch cubes and put it inside the palayok.
3. Add in soy sauce, vinegar, garlic, onion, peppercorns, bay leaves, salt, banana blossoms, pineapple juice, muscovado sugar, tablea, and peanuts.
4. Once it boils, reduce heat and bring to a simmer until pork is tender, about 1-2 hours. stirring occasionally. Serve hot with steamed rice.
HUMBA DUMAGUETE (Sam)
Ingredients:
1 kg pork belly, cubbed
1 bulb garlic, crushed
2 medium sized red onions, chopped
½ tsp black peppercorns
3 pcs dried cinnamon leaves
3 pcs dried shiitake
½ tsp hibi (dried shrimps)
½ kg taro (gabi), cubed
25 g wild ear mushroom, pre-soaked and chopped (similar to pork belly size)
1 tbsp taosi (salted black beans)
10 g banana blossom
⅓ cup muscovado
1 liter soda (coke or sprite)
1 tbsp coconut vinegar
Procedure:
1. Season your pork belly with salt and pepper and fry it until the pork belly turns crispy. strain the pork and set aside the excess oil.
2. Using the oil, saute the garlic, onions, peppercorns, and leaves. make sure to leave a little onions and garlic left for later.
3. Once the aromatics are more fragrant, add the pork belly back in as well as the shiitake mushrooms, banana blossoms, dried shrimps, taosi, and more of the fresh garlic and onions.
4. Add in all the liquids, taro and your brown sugar and allow that to boil until the meat absorbs the sauce
5. Once the meat is tender, serve the dish while it's hot and enjoy with a side of your chosen carb. Enjoy!
HUMBA NORTHERN MINDANAO (Nica)
Ingredients:
1 kg (1,000g) pork belly, cut into 2” cubes
½ kg (500g) pork maskara, cut into 1” pcs
1 bulb (50g) garlic, crushed, chopped
1 small (70g) onion, diced
½ litre (500ml) coca cola original
⅛ cup (30ml) sukang tuba
½ cup (120ml) soy sauce
½ cup (100g) muscovado sugar (kamay)
¼ cup (50g) black beans
⅛ cup (15g) banana blossoms
3 cups (720ml) water
salt (to taste)
Procedure:
1. In a pot, render the pork belly until golden and oil is released.
2. Use the pork oil to sauté the garlic and onion until fragrant.
3. Pour in the coca cola, sukang tuba, soy sauce, sugar, black beans and banana blossom and let it simmer.
4. Once boiling, add the water and return to a boil. reduce the heat to low-medium and let it simmer until the liquid reduces.
5. When the meat is fork-tender and the sauce is thick and caramelized, it’s ready to serve. here you can adjust salt to taste.
thanks google 😂✌️
I love the varieties! 😊 Just confused with the Pampanga recipe, procedure #1 mentioned fermented tofu but it’s not on the list of ingredients. 😅
try marinduque's humba its very different from the rest it's like red-orange-gy usually taba ng baboy ginagamit, so yummy though unhealthy hahha
Pampanga and cebu ingredients are the same, please update😅. U can try cooking it without the sugar cane and star anise also
@@jedc16 hindi ata naproof read ng maigi. 😅
HUMBA my mom's favorite dish. Can we all agree VISAYAS AND MINDANAO ARE THE BEST HUMBA IN THIS VIDEO.
Agree the best is in Mindanao
True also humba from bohol
Most of the best humba I've tasted came from the carinderias in Cebu, flavors that no one in Metro Manila or anywhere else in Luzon could match. That was until I tried the humba in Mindanao, especially the one I've tasted during a fiesta at the house of a Barangay Chairman in Compostela Valley, now known as Davao de Oro. Lami kaayo!
Holy sht! Humba in Mindanao is the best I have ever tasted.
@@TheCatwiththepantstrueeee lalo na sa mga fiesta sa baryo
Punta dito sa bahay lutuan kita
Humba’s really a Cebuano food naman talaga diba? It better taste good in Cebu.
@@agprd41 Yes but I've tried different kind, Mindanao has the best I've tried, Yung medyo mapulapula! The best.
I'm from a province in Cebu, and humba is a staple that my family always prepares on EVERY occasion. Looking at the way humbas are cooked in different ways, my mom cooks our humba that is so close to the Dumaguete one except adding Gabi and Shitake mushroom. Humba revolution! 👏🏻
Yes agree...seems like yung ginawa ng cebu is not so cebuano...cebuano humba use coconut vinegar and not soda
The great thing is, humba is very diverse. It doesn’t center on one singular and concentrated recipe, it’s about different cultures making their own style depending on their location and availability of ingredients
Yes, you are right!
ngl i was so excited to click on this vid bec i really wanted to know what humba style my father is using(?) but upon seeing all the different recipes, I believe the North Min recipe is the closest match, especially given our location. The ingredients might vary, but this dish consistently stands out at every gathering-it's always the first to disappear and the one our guests look forward to most!
I’m from Dumaguete and I always look for the bits of shiitake mushrooms and banana blossoms in humba for that perfect bite. The pork meat was always fried til crispy before adding water. The combo of cooked gabi and humba is common during family outings at the beach where gabi serves as a substitute for rice. Humba with a slice of cooked gabi is like steak with a side of potatoes.
Im from Cebu and my grandma cooks humba similar to northern mindanao’s recipe sometimes she interchange muscovado sugar with pineapple juice or sprite. I love humba! Hehe
I never met my Lolo, but my Mom always said humba was his favorite ulam. While growing up, I would think of him every time we had it for dinner and would be prompted to ask questions and learn about my Lolo.
This was such a great episode. It was so enjoyable learning some of the regional versions of Humba ❤
Before anything else, I think the team of chef's had exceptional screen presence. Usually when you have a large cast, you will find one or two that are your favorites but it's hard to say that here because y'all did a great job! Also great call putting the sources of the recipes in the video, not just for the authenticity but most importantly for the acknowledgment.
HUMBA is basically originated from Visayan tribe, "HUmok nga BAboy" = HUMBA... (tendered pork), inspired from the Chinese hong-bah/hong-mah, a red braised pork belly dish brought to the Visayas islands by Hokkien traders... thanks me later!
I agree that it's from hong-ba or hong shao rou. But I'm not sure about Humok nga Baboy. I'm thinking it's one of those humorous but anachronistic explantions of the word's origin. Another example is kumbira kumkum unya bira. I don't think that's the origin either. :)
agreed@@michaellacostales5585
Thanks for the info
Humok nga baboy 😂
source of this info? humok na baboy? 😅
Leyte's Humba is the Humba that I grew up eating, but I am also looking forward to taste the other versions of Humba, especially the Dumaguetenyo and Kapampangan recipes!
I’m from Davao and the Northern Mindanao Humba is the same as ours too. Very nostalgic!
As a 40 yr old kapampangan, I didnt realize Humba is originally Bisaya, and also, that our family recipe is actually very simillar to the nothern mindanao one (we use sprite not coke though). And on my 40 yrs in pampanga, never ako naka kita nung version nung apag marangle lol
And since I am heading to dumaguete next month, nilagay ko na sa to do ko ang itry ang humba nila. Excited ako dun sa mushroom eme nya ❤
Growing up in Leyte, I remember that I enjoyed Humba the most about a week after the fiesta. The longer it aged, the tastier it became. I also loved pairing the oil from the Humba with boiled saba.🤤
Wow. How i miss humba. May fave before was my lola's humba in Bohol. Nilalagyan ng sprite, laurel at star anise. Hehe. Pg fiesta yung mga natitirang humba na nadurog na ang karne sa mantika ay binabaon namin kinabukasan sa dagat. Traditionally in Bohol pg after fiesta naliligo kami sa dagat at doon na kakainin yung mga tira2 mula sa fiesta. Nakakamiss talaga yung childhood memories. Tapos ipartner yung tirang mantika ng humba sa boiled saging saba at kamote. 🥹❤️❤️❤️
Humba Ilonggo in Northern Mindanao is the best!!! My hubby from Manila is soooo addicted to it!!! His new favorite!😋😊
yung sa leyte na version na humba yung niluluto ng tatay nmin. meron peanuts and calamay (hindi sya yung delicacy na calamay but yung hard na sugar na bilog na parang candy - yun ang ginagamit instead of sugar. brings back a lot of memories.
I love this episode! Featr never fails to amaze me with their well-researched and brilliantly executed content. You are truly helping to elevate Filipino cuisine with your content. I love that you show the diversity of the various regional recipes of one dish and always in a reverent manner. Congratulations, Erwan and team! Kulang na lang isang bandehadong kanin para sa humbâ.
P.S. NorthMin humbâ rocks!💪
That Pampanga humba is just chef’s kiss! Soooo goooood!!!
@@arlz_13 wow! Sana maka tikim ako minsan😊
Watching this episode made me really miss my lolo from Tangub City 😭❤️ he literally made the best humba that I've ever tasted. Now, my titos are the ones cooking for the family na, and during fiestas they would always set aside for us since madali talaga siyang maubos. Also, humba gets better if nirereheat siya over time 💯
So wholesome and respectful. I love it.
Here in Northern Mindanao, humba is almost always the SINGLE most sought after dish in gatherings. Eclipsing even the lechon. Cooked so slowly that everything literally melts in your mouth. And so flavorful that a single tablespoon of the sauce is enough to finish a plate of rice.
And yes, it's diverse here. The version in this video does not match the common recipes in more interior regions (which commonly use pineapples, like the Samar version, because of the extensive pineapple fields here), and we also usually just use fatty cuts. But yes, sprite or coke are commonly added.
100% agree with you. Aside from Lechon, Humba will always be the talk of the crowd during Bisaya gatherings.
Bakit kayo gumagamit ng mga matatabang pusa 😭😂 Chinese2 ah parang siopao lang
Humba ni Nang Violy sa CDO!!!!!!! goodness!
@@jamalmixon9518 agree to this!!!
@@oneofthesidemen mispelled ata yan brad. XD
Wow! Props for the kapampangan version very traditional and i gotta say very authentic. Aunthentic in a sense that it's the only one without any improv. The process proves that kapampangans are trully a culinary behemoth, sabi pa nga ni sir erwan hehe...makes me wanna try their humba soon.😊
I'm a cebuana and i cook humba the simplest way with the simplest ingredients that's readily available in my kitchen, traditional we don't use sodas or pineapple juice and my humba still tastes like fiesta!😊 para sakin iba parin ang authentic.👍
Kulang naman sa asin. Ano ba yan. Bakit mga taga Luzon takot sa asin? Kaya yung lasa ng pagkain niyo ay nasa mapakla o nasa matamis.
Dili diay authentic imo, teh? Unsa may imong mga improv diay sa imong humba nga mas na impress man kas Pampanga ug sa ilang linutuan? Humba has always been bisaya. Baka adobo yung kanila, naglagay lang ng sugar cane slices kaya tinawag na humba na.
@@inusaranglaag230 kalma lang ta diring dapita atih oi ahaha...kung na ganahan kos kapampangan style dili dapat malisang sa akong comment kay dili na maka matay.😄
@@DamionAlexander it's their preference nothing wrong with it
@@nhiknhik wag silang masyadong mayabang na ipinagkakalat sa mundo na masarap ang pagkain nila kasi sa mga Bisaya matabang panimpla nila. Wala naman akong problema doon. Pero itong mga Pinoy feeling magagaling at masyadong hambog.
My all-time fave! 😍 Finally it's FEATURED on FEATR! 😋
I’m really delighted with the whole FEATR ensemble (ensemble???) haha. Each one has their own charm in this vid. 💕 looking forward to seeing more of you all! More power po!
Just wanted to share one thing about our human recipe where I came from. it’s the usual ingredients (pork,sugar,banana blossoms,peppercorns, black beans etc,) but we add siling atsal (bell pepper) minutes before you put out the fire. i swear it gives the flavor a whole new dimension. Also kudos to this video! Never knew there’s a lot of variety of humba
Humba is cooked with very simple ingredients and following a very simple process. The humba that i am familiar with, I saw it on the northern mindanao version. Good job!
My mother was from laoang island northern Samar and yes she said she always got excited during fiestas because of the humba. Curiosly when she made humba she adopted Leyte version with peanuts i think it was just her preference 🥲♥️
After watching this, I found out my mother is always experimenting as she has different versions every time. But what I love the most is the Cebu recipe which is on the sweeter and syrupy side. Although other ingredients from different versions where added to it too. Love this episode, and i love humba.
I agree with the Nica's mom saying the Northen Mindanao's version being not limited to 1 recipe. My mom has atleast 3 variations depending sa availability nang ingredients and sa request nang nagpapagawa. Regardless the recipe though, mas mulami ag humba nig magkadugay! 😂
this was very informative! should def be a series!!
If you visit Mindanao try joining mga fiesta sa barrio, they make the best humba! Always present nga dish sa tanang okasyon. Brings so much happy childhood memories. Ask the angkol to cook it, you will always have the best humba of your life
As a Cebuana with Negrense roots, I can attest to the accuracy of both Cebu and Dumaguete recipes. I grew up with both but prefer the Dgte version because of our legendary Boholana family cook who taught me the same recipe. ❤ HUMBA forever ❤
And because of this I cooked my own version of humba last night, with a mix of everything… and my kids love it!
Trish is such a breath of fresh air!!!!! so amazing
Legit yang Northern Mindanao na may cola or sprite pampatamis sa humba 😊..
Hindi ko inakalang ganun pala ka popular ng Humba sa ibang provinces. Happy ako na I saw this episode kase madami akong natutunang bago about the dish. Thanks FEATR team!
Honestly, I LOVE all the humba version that was presented here. This is a good recipe to try for the Christmas and New Year noche buena. Maraming salamat FEATR, Erwan, Chef Martin, and all the wonderful guests and resource persons who shared the respective humba recipe of their hometown. ❤
Ing ani jud ang humba sa Mis Occ. Ozamis represent!
Our Humba (in Zamboanga del Norte) is a combination of Cebu’s and Dumaguete’s version; with fried ripe saging saba as additional ingredient. Thank you for featuring Philippine dishes 😍
We really love pineapple chunks in our humba. Anyway from Northern Samar and this is really how we do it in our province. Watching this video makes me drool 🤤
For me I don't care which recipe as long as it's our very own coming from different regions 😊 it's all a winner ❤
Cebu gyud ang humba na lami..okey kaayoh 😂 hehehe the lady in pink waa very funny when she said "humba na lami" 😂
It's so good to see these versions of humba, I might try to cook Pampanga recipe. It's uniquely prepared.
i only tasted legit visayan humba from southern leyte, like a few times only. that was over ten years ago. the one with tausi. it's greasy, sweet, but very delicious. especially with any kind of plain carbs - rice, kamote, sticky rice, bread,etc.
Humba is a specialty of my family. We put bulad or dried fish in humba. It has a very distinct and rich flavor one will never forget.. which brings lots of love and memories of my childhood.
my favorite is the gabi, since it absorbs the flavor of the sauce. If umay ka na sa oily taste ng baboy, sarap din ulamin sa rice yung gabi. I miss eating humba (Dumaguete) my dad's specialty.
I love this!! Please do this for more Filipino dishes
Huge thanks to Featr for featuring me in one of your latest videos where I was able to share how we do humba the Dumaguetnon way. It was an incredible experience sharing this delicious regional recipe. There are so many variations of making humba even in this region alone and it humbles cooks like myself as we enjoy one humba from another. To me, all of them are great! Let us continue celebrating and showcasing the rich diversity of regional recipes in the Philippines as each versions tells a unique story and brings us all closer together.
Mabuhay ang pagkaing Pinoy at Padayon! 💯 🇵🇭
Thank YOU!
My grandma was from Leyte and she used to make the best humba. In my opinion, her version is still the best and I haven't had it since she passed. My uncles and aunts try but they can't seem to catch the right timpla haha Great video Featr and Erwan!
Humba, staple ulam. Noong araw ang mga ulam di ginagamitan ng matamis (asukar, pinya, atbp sweetener). Straight forward ang lutong 70's to early 80's.
Another great episode!!! More of Ynna and Trish. They’re so cute! Hahahaha
Been looking forward to this episode of Featr so much fun is going on. Ang kulit 😂❤
CEBU!!!. Literal habang tumatagal lalong sumasarap! Sud-an bisag pang usa ka buwan pa. DAUG! All varieties looks delish!!!
I appreciate all the humba receipe but my tastebuds goes to Waray version Samar Leyte. Its mixed with Spanish and local taste. Especially their recipe for making humba. And i really like it.
Hi. I always cook humba. I got this from my cousins who always cook humba. In our family, my Papa won't call it humba unless the meat undergoes "kupos" it's a Cebuano word. So ginagawa ko you have to identify the meat if it's young or not. If it's young, water is a big no no. We simply deep fried the meat first until it's brown and crunchy. Let it rest for 30 minutes to 1 hour. And then we just mixed it with the ingredients, soy sauce, vinegar, dried mushroom, kencham (is this the spelling?), pamintang dahon.. let it boil, (we prefer using wood while cooking it) and just leave it after an "anok" state.. for 2-3 hours. I just mix the brown sugar 30 minutes before ko sya Kunin sa kalan.
Promise, the deep fried meat will become Humok na. Hehe.
Our way of cooking humba varies po talaga. Depende po sa meat. :) that's it for Humba-Ayungon, Negros Orienta style
Hi... In Zambales po ang tawag namin dyan ay "ESTOFADO" at laging present ito sa mga handaan..at sa family namin ito ung last na nilalabas namin kasi gusto namin may matira sa amin the following day kasi masarap yan kasama ng binagoongang malunggay (parang pang balance ba after the day na halos puro karne ang kinain sa handaan). Ito po ung ingredients ng estofado namin dto sa Zambales.
-Pork belly (or anything na part na may laman at balat pero mas best pag belly)
-panutsa(tagapulot)
-anisado(cooking wine ito at hindi pwedeng mawala)
-bulaklak ng saging
-toyo
-suka
-garlic(sinunog sa apoy ang balat)
-onion(sinunog din)
-bay leaves
-whole peppercorn
-water
-fried saging na saba
For the procedure naman..
Half prito ang pork.. ang kaldero ay lalagyan ng kawayan na sala-sala (same din sa ginawa dun sa sugarcane para hindi didikit at masunog ang karne habang nakasalang sa apoy) next ilagay na ang lahat ng ingredients then cook for 30 minutes.. and finally, ilagay na ang fried saging at lutuin hanggang sa super lambot na ng karne.. mas masarap ito pag a day before ng handaan cya lulutuin para overnight sisiksik na ung lasa nung sabaw sa karne.. (mejo ma-sarsa din po itong version namin
Agree, estofado nga to satin sa zambales. Anisado talaga tenderizer na nakagisnan gamitin tas panutsa naman as sweetener. 😊
I was waiting for which one is most similar to the Humba from Bulacan. Lot's of similarities, but no exact match. Filipino food evolution is so interesting.
It is!
my favorite 😍.Si Erwan after ng 3 version saka palang nahugasan ang palayok hehe.Definitely will try other ways to cook humba.
There's just something in Trish that im inlove with. More trish please 😍
Im from iloilo pero.yung version na natikman yung from samar ganyan kasi magkuto si mama ko wala talaga makaka talo sa version nyang yun ❤❤
Thoroughly enjoyed this mouthwatering video! Cheers to all and keep it up! :D
DUMA humba is sooooo gooood. its 4AM and im drooling
I’m from Cebu and in our family, we use pork maskara for the meat and pineapple juice for the sweetener.
My mom is from Maasin, Southern Leyte and their humba is surprisingly savory and they only use black beans and laurel with again no sugar at all. Its a special delicacy for them since they only prepare during fiestas and its texture is close to jelly because of it. Its my favorite kind of humba as well. Hope this version gets covered
This is similar humba in Agusan del Norte. Black beans, laurel leaf. No sugar.
grabe dami palang klase ng humba akala ko sa dumaguete lang ahaha, dun ko kasi unang natikman yung humba sa fiesta, funny story ng bumalik na ako ng manila, at may nagtitinda ng humba sa isang restaurant hindi kasi ko nagustuhan kasi may star anise, nakipag argument pa ako sa nag luluto kung bakit may star anise yun daw ang pamamaraan nila ng pagluto ng humba sa quezon. grabe akala ko talaga sa dumaguete lang ang legit ahahah, thank for this video, eye opener ito
Yeah...I don't like humba with star anise. I guess my taste buds for humba is from northern Mindanao, the place I grew up and originally from.
Bohol's Humba is a must try as well. We also use (SUKA na fermented/ organic). We usually bring it to the beachp pag nagswi-swimmimg. Humba is best paired with SAGING na saba.❤❤❤❤
Sana niluto nyo Ang pinaka OG na humba na walang soy sauce. Tapos gamit lang Ang suka na tuba.....thumbs up sa northern Mindanao..from ozamis
❤Love this,i will try other recipes ,
Aww, was looking forward to the Batangas humba. But ok ❤ Still a fun video.
EDIT: Grabe yung Dumaguete at Northern Mindanao version. Ang sasarap!!! Tapos ang unique ng sa Leyte, yung may tablea ❤
Nakakalito which recipe to try. Ang sarap lahat! 🤤 Thanks Featr! ❤🇵🇭
Ps. Please buy more palayok.
I love humba! Nice that you are featuring lots of version. Indeed fiesta dish talaga sya. hehehe
The thing is, during the 19th and 29th century, Cebuanos migrated to most islands in the visayas mostly in central visayas and in northern mindanao bringing with them the Cebuano language(colloquially refered to as Bisaya), and culinary tradition. The core recipe for humba was established in Cebu then it spread to neighboring islands. Traditionally its cook paksw style only with vinegar and some local herbs and spices until soy sauce wa introduce to the island. Humba is very similar to chinese hongba sans the sugarcane vinegar.
You should have shared it with everyone after everyone is done cooking the version they should be cooking so we can hear everyone's opinion about the difference in taste per province. I'd like to hear Erwan's because of his detailed description 😊
We need more of this kind of content, different ways of cooking Filipino dishes
When my friends tasted my "Endulzarado de Zamboanga/ jamón de Zamboanga" they say it's like a humba. Our "Endulzando " we are using pineapple n it's juice with sprite. You may begin it with adobar or marinade with soy sauce and a little of vinegar together with garlic, onions, black pepper, laurel, bay leaves, star anise or you boil it right away on slow fire with the pineapple juice n sprite added with brown sugar or mascuvado azucar. Optionally you can add raisins. Pineapple is added when it is almost done to avoid the pineapple from being over cooked
I would love a full recipe for this! I once tasted Zamboanga humba during my training days w/ a good friend from there and it was simply the best!
Paboritong lutuin dto sa dumaguete kahit walang handa..napaka sarap..kakakain ko lang..hehe..naka bakasyon ako dto..👏👏👏
Now I know nagluluto Pala ako ng sarili Kung version ng HUMBA.. Nagluluto ako pero di ko Alam anu tawag😂.... All looks delicious ❤
Another resource person for Samar is Glenda Rosales-Barretto. She's from Calbayog, Samar.
8:57 Thats because both Pata Tim and Humba are both derived from hong shao rou, the chinese red braised pork belly :) Would have been interesting if you would have integrated that dish too to see where it came from and how it changed
Never thought I would see tablea used outside champorado, much less as a humba ingredient. I must try this.
I've never clicked a video soo fast! Humba my fave! LOL
Love this
omg i love this. growing up i always look forward to eating humba during big occasions. i know that humba recipe has different iterations but i love seeing the spectrum of it. kudos featr
Im from the Visayas pero pinakamasarapna Himba is actually the onw from Northern Mindanao... w
Dili Ngilngig...
Filipino American and have never had this dish in my life with all my Filipino family get togethers. I can taste it thru the TV. I’m gonna try to cook it. This is being very adventurous because my taste pallet is completely Ilocano.
Naa diay humba ang pampanga, sa akong 33 years sa kinabuhi, karun pako kabalo HAHA
Negros Oriental represent! :)
Leyte representative here. New to me too, Pampanga’s humba. It is a Visayan dish indeed. The rest are copycats.
Mga Tagalog ra ang wala.😅
Lami jud ang Humba nga kanang halos magbuwag na ang tambok sa unod. 😊
@@mrscorp2011 way humba ang tagalog kay pinalahi daw sila XD
@@aurelian2668 Adobo mana ilang pride dish diha pero lahi ang adobo tagalog ug adobo bisaya hahaha.
Nakakaiyak naman ito 😭😭 cause me realizing that I have tasted most of the recipe...maliban sa humba ng pampanga and dumaguete,I ate those cause my late father made different versions of humba 😭 Papaaaaa I miss you, thank you 😭😭😭😭 hehe I like the leyte the most !.the last humba he made is recipe from dito sa amin,Northern Mindanao!😭😭😭😭😭😭😭😭😭😭
Siguro ginawa niya yun kasi paborito ko ang humba. 😭
🤩🤩🤩
This is the only thing that excited me today🤤
Wow ngayon ko lang nalaman na all over PH iba iba pala ang humba akala ko sa Visayas area lang sya. Tapos yung humba namin sa Siquijor is parang the same in Cebu (not sure kasi di ako ang nagluluto 😂) not in Dumaguete even if mas malapit kami sa Negros. Inaabangan ko pag fiesta ang humba at minsan lang yon if we go on vacay sa Siquijor. Now pwede ko na lutuin gayahin ko recipe ng Cebu 😊
Brings back memories with my late Auntie Elang 😢. The closest version she cooks is the Kapampangan one which she uses tahure. She often cooks this whenever I visit her because she knows it's my favorite dish. May she rest in peace 🙏
i love zumba😋😋
Thanks for your recipes Chef's lovers, if I will cooking Humba I will get all your ingredients all in one dish Humba. I think this recipes it's good also in beef meat. Beef Humba. Love here from Kuwait
Im from Cebu but Humba de Negros ia the best! 🤤
I find this fascinating one dish with a myriad of variations and tastes.
My way of cooking hongba came from my great grandmother who was chinese migrant from amoy china. Paased down to my lola. Its an heirloom recipe.
Southern Mindanao's Humba is delicious too. Im an Ilongga and my mom is from South Cotabato. Her Humba is the best.
Do you think you guys could do a series of how to cook classic Filipino dishes in their most commonly cooked form? I would love to learn how to them from you guys. Love all the videos! ❤
I'd watch that sardinas episode tbh. It's kinda nice idea to showcase regional variations of what certain places do with their sardines. Pls featr make it happen 😁