Humba (Visayas)
SARSAYA® Oyster SauceIngredients
- 1 kilo (1000g) Pork, adobo cut
- 2 packs (60g) SARSAYA® Oyster Sauce
- 1/4 cup (60ml) Vinegar
- 2 Tbsps. (30ml) Soy sauce
- 1/2 cup (90g) Brown sugar
- 2 Tbsps. (20g) Garlic, minced
- 1 tsp (3g) Peppercorn
- 3 pcs (0.5g) Laurel leaves
- 2 cups (500ml) Water
- 1/2 cup (65g) Salted black beans (tausi), drained
- 1 pack (50g) Dried banana blossom
Procedure
- RENDER. Fry both sides of the pork in a heated pan until golden brown and the fat is rendered. Set aside the pork. Keep 2 tablespoons of the rendered fat and discard the rest.
- MIX. On a separate bowl, mix SARSAYA®, vinegar, soy sauce, and brown sugar.
- SAUTE. In the same pan used for Step 1, sauté garlic until fragrant. Add the cooked pork and sauté for 5 minutes. Add the mixture, peppercorns, bay leaves, and water. Simmer for about 20 minutes or until the pork is tender. Add tausi and dried banana blossom.
- SERVE. Once the sauce is thickened, transfer the dish onto a serving plate and serve.
Cooking Tips
Add more water as desired to thoroughly tenderize the meat. You may add pineapple juice or soda but make sure to omit/reduce sugar to prevent too much sweetness of dish.
Cooking Time: 50 minutes
Preparation: 10 minutes
Servings:
5
Serving size: 3/4 cup (180g)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
940.9
Carbohydrates (g)
32.7
Proteins (g)
32.1
Fat (g)
75.5
Dietary Fiber (g)
0.1
Calcium (mg)
113.6
Iron (mg)
6.3
Sodium (mg)
1202.9
Good to Know Nutrition Facts
You may trim excess fatty portion of the meat to lessen fat intake.