Tuesday, May 6, 2014

Shey's Humba

Shey let me try the Humba from her Province, Dumaguete. I loved it and asked her to teach me how it is cooked.

Visayan Humba

1 K. Pata or Liempo, cut into cubes

1/2 C. Vinegar

1/2 C. Soysauce

1 - 2 t. Rock salt

1 T. Whole Black peppercorn

2 T. Garlic, crushed

1/4 C. Cooking oil

50. Grams banana blossom

1 t. Cloves (from Shey)

2 pcs. Star anise

3 pcs. Bay leaves

8 pcs. Chinese mushrooms, reconstituted in hot water ( set aside mushroom water) and sliced

2 C. 7 up

1 C. Mushroom water

1/4 - 1/2 C. Brown sugar

1 t. MSG

1 pc. Knorr Pork cube

Marinate the pork in vinegar, soysauce, salt, garlic and peppercorn for 1 hour or more.

Slightly fry the pork in hot oil. Transfer into the pressure cooker.

Deglaze the frying pan with half cup of mushroom water then pour liquid into the pressure cooker.

Add the rest of the ingredients except brown sugar.

Tenderize the meat in the pressure cooker for 30 minutes then transfer meat and liquid into a wok or big frying pan.

Add the brown sugar and reduce the sauce until the oil rises on top.

Serve with hot rice.

Thank you, Shey!

It is soooo good! I hope it passes your standards! Will let you and Tricia try later.


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