Friday, December 27, 2019

HUMBA

Humba is a popular Filipino braised pork dish with a rich, savory-sweet flavor. It's similar to adobo, but with the addition of sugar, soy sauce, and sometimes banana blossom or pineapple, making it more distinctively sweet and fragrant. Traditionally, humba is made with pork belly, but you can also use pork shoulder or other cuts depending on your preference.

Here’s a complete recipe for Humba, including all the essential ingredients and steps.



INGREDIENTS

For the Humba:
  • 1.5 kilo pork belly, cut into 2-inch cubes (you can also use pork shoulder or pork hock)
  • 2 tablespoons cooking oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced (optional, for added flavor)
  • 1 bay leaf
  • 1/4 teaspoon whole peppercorns
  • 2 medium potatoes (optional), peeled and sliced into rounds or wedges
  • 1/2 cup dried banana blossom (optional, soaked in water for 10-15 minutes)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, for umami flavor)
  • 2 tablespoons vinegar
  • 1/4 cup brown sugar (adjust to taste)
  • 1/2 cup pineapple juice (or water, if you don’t have pineapple juice)
  • 1/4 cup water (or more, as needed)
  • Salt and pepper to taste

For Garnish (optional):

  • Hard-boiled eggs (optional, but commonly added for extra richness)
  • Sliced scallions or fried garlic (optional)


INSTRUCTIONS

1. Prepare the Ingredients:
  • Pork: Cut the pork belly into 2-inch cubes. Pat dry with a paper towel to remove excess moisture.
  • Banana Blossom: If using dried banana blossom, soak it in water for about 10-15 minutes until it softens. Drain well.
  • Vegetables: If you’re adding potatoes, peel and slice them into rounds or wedges. You can either fry them lightly or cook them along with the pork to soften.

2. Sear the Pork:

  • Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cooking oil.
  • Once the oil is hot, add the pork belly pieces in batches, being careful not to overcrowd the pan. Sear the pork on all sides until golden brown, about 5-7 minutes per batch. This helps lock in the flavor and gives the dish a rich, deep color.
  • Remove the pork and set it aside.

3. Sauté Aromatics:

  • In the same pan, lower the heat to medium. Add the sliced onion, garlic, and minced ginger (if using). Sauté until fragrant and the onion is translucent, about 3-5 minutes.

4. Build the Sauce:

  • Add the seared pork back into the pan with the onions and garlic.
  • Pour in the soy sauce, oyster sauce (if using), and vinegar. Stir well to coat the meat with the sauces. Let it cook for 2-3 minutes, allowing the vinegar to evaporate and the flavors to meld.
  • Add the bay leaf, peppercorns, brown sugar, pineapple juice (or water), and a bit of water if needed to cover the pork. Stir to dissolve the sugar and blend the ingredients.
  • Bring everything to a simmer, then reduce the heat to low. Cover and cook the pork for 1.5-2 hours, or until the meat becomes tender and the sauce thickens. You may need to check and stir occasionally. If the sauce evaporates too much, add a little more water or pineapple juice.

5. Add the Vegetables:

  • If you’re using potatoes, add them after the pork has simmered for about 30 minutes. You can either fry them separately until golden and soft before adding them to the pot or add them raw and let them cook along with the pork.
  • If you’re adding soaked banana blossom, add it in the last 20 minutes of cooking. The banana blossom will absorb the flavors of the sauce and soften during this time.

6. Adjust Seasonings:

  • Taste the sauce and adjust for salt and pepper. If it’s too salty, you can add a bit more sugar or pineapple juice for sweetness and acidity balance. If the sauce is too thick, you can add more water or pineapple juice.

7. Simmer Until Tender:

  • Continue simmering until the pork is tender and the sauce has thickened to a nice glaze, coating the pork pieces. The pork should be meltingly tender, and the sauce should be rich and flavorful.

8. Garnish and Serve:

  • If you’re using hard-boiled eggs, peel them and add them to the pot in the last 10 minutes of cooking. Let them absorb the sauce and become infused with flavor.
  • Once done, remove the bay leaves, and serve the humba hot with steamed rice.
  • Garnish with sliced scallions or fried garlic, if desired.

Tips:

  • Sugar and vinegar balance: The combination of sweet and sour is key to a good humba. Feel free to adjust the sugar and vinegar to suit your taste. You can also use pineapple chunks for added sweetness and texture.
  • Banana blossom: This is an optional ingredient, but it adds a distinct flavor and texture to the dish. You can skip it if you can’t find it or prefer a simpler version.
  • Frying the potatoes: Frying the potatoes first gives them a crispy texture and prevents them from disintegrating too much during cooking. However, if you prefer a simpler version, you can add the raw potatoes directly into the pot.
  • Pineapple juice: If you don’t have pineapple juice, you can substitute with water or chicken broth, though the pineapple juice adds a unique sweetness and depth.

Enjoy your Humba!

Humba is a delicious and hearty dish that pairs wonderfully with a big bowl of rice. It’s perfect for family meals, special occasions, or whenever you want to enjoy a flavorful Filipino comfort food!

Saturday, December 14, 2019

DINUGUAN

Dinuguan is a rich and flavorful Filipino dish made with pork, offal (such as liver), and blood, simmered in a savory, slightly tangy, and spicy vinegar-based sauce. It's often served with steamed rice or puto (Filipino rice cakes). Below is a full recipe for Dinuguan:


Ingredients

For the main dish:

  • 1/2 kilo pork belly, cut into bite-sized cubes
  • 1/4 kilo pork intestines, cleaned and cut into 1-inch pieces (optional, but traditional)
  • 1/8 kilo pork liver, chopped into small cubes (optional, but traditional)
  • 1 cup fresh pork blood (available at Filipino or Asian grocery stores) or you can use frozen blood (if fresh is not available)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2-3 fresh red chili peppers (adjust to taste)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar (optional, depending on how tangy you like it)
  • 1 cup coconut milk (optional, for a creamy version)
  • 1 cup water or pork stock
  • Salt and pepper, to taste
  • 2 tablespoons cooking oil

For garnish:

  • Chopped green onions (optional)

INSTRUCTIONS

  1. Prepare the Ingredients:

    • Clean and cut the pork intestines (if using). You can boil them in vinegar and water for 10-15 minutes to clean and remove any strong smell.
    • Chop the pork belly into bite-sized cubes and set aside.
    • If using, chop the pork liver into small pieces. Set aside.
    • Chop the onion and mince the garlic.
    • Prepare the fresh pork blood by whisking it with a little bit of water to break up any clumps (if necessary).
  2. Sauté Aromatics:

    • Heat the cooking oil in a large pot or deep pan over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes, until softened and fragrant.
    • Add the chopped pork belly and pork intestines (if using) and cook for 5-7 minutes, browning the pork pieces.
  3. Add the Vinegar and Seasonings:

    • Pour in the vinegar and let it simmer for about 3-4 minutes to cook off the strong vinegar taste.
    • Add the fish sauce, soy sauce, sugar (if using), and chili peppers. Stir well and let it cook for another 3-5 minutes, allowing the flavors to meld.
  4. Simmer the Pork:

    • Add the water (or pork stock) and bring to a simmer. Let the pork cook for 15-20 minutes, until it is tender and the liquid has reduced slightly. Check occasionally to make sure the pot doesn’t dry out; add more water or stock if necessary.
  5. Add the Pork Blood:

    • Once the pork is tender, lower the heat and slowly pour in the fresh pork blood, stirring constantly to avoid curdling. Simmer for another 10-15 minutes, allowing the blood to thicken and give the dish its signature rich color and texture. Stir occasionally.
  6. Add the Pork Liver (if using) and Coconut Milk (optional):

    • If you're using pork liver, add it now and let it cook in the sauce for about 5-7 minutes until fully cooked and tender. You can also stir in the coconut milk at this stage if you prefer a creamier, milder version of dinuguan.
  7. Season and Adjust:

    • Taste the dinuguan and adjust the seasoning with salt, pepper, or more fish sauce, depending on your preference. You can also add more vinegar for extra tanginess, or more sugar if you'd like a slightly sweeter flavor.
  8. Serve:

    • Once everything is well-combined and the sauce is thickened to your liking, remove from heat. Serve the dinuguan hot with steamed white rice or puto (Filipino rice cakes) on the side.
    • Garnish with chopped green onions, if desired.

Tips:

  • If you can’t find fresh pork blood, you can use bottled or frozen pork blood, which is available at Filipino or Asian supermarkets.
  • The pork liver adds a nice richness to the dish, but it's optional. If you’re not fond of organ meats, you can omit it.
  • Some variations of dinuguan include the use of banana blossoms or dried bay leaves for added depth of flavor.

Enjoy your delicious Dinuguan! It's a comforting and flavorful dish that's perfect for special occasions or a hearty meal to enjoy with family.

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