Wednesday, September 11, 2013


Shey sent me Humba the other day.

It was from her precious secret stash which came all the way from Dumaguete.

I wanted to recreate it because it was really good. I experimented today. It was not like Shey's but it was fairly delicious if I may say so.

I asked Shey and Sansan how to make Humba. I also looked at several websites and cookbooks.

I am mighty proud of my Humba.

1 K. Pork Liempo, cut into big chunks

1/4 C. Black beans, drained but not rinsed

50 g. Banana blossoms, soaked for 10 minutes then drained

1/2 C. Dati Puti vinegar

1/2 C. Datu Puti soy sauce

1/2 C. Brown sugar

1 t. Black peppercorn

1 t. Rock salt

1 t. MSG

1 1/2 C. Water

1 pc. Bay leaf

Combine all ingredients in a pot preferably stainless steel. When it boils, lower heat and simmer for 1 1/2 - 2 hours until sauce has reduced and oil rendered from the meat.

Stir every 30 minutes, so it will not stick to the bottom of the pan. Season also according to taste.

Breakfast: Mushroom and Emmental Cheese Omelette cooked in bacon grease.

My collection of liquid gold - Lechon Kawali and Bacon drippings

I shared the tallest bottle with my neighbor, Tita Nene :) my cholesterol buddy! Hahahaha ha!



  1. Woowwww! I really see how u love keeping busy in a kitchen! Just to see meats shortening in a jar really amazed me...

    1. Hello, Alex! I call that my liquid gold collection.