Humba Around the Philippines

Introduction

• Celebration of cultural and culinary heritage through food.
• Focus on different regional variations of Humba, a pork dish, across provinces in the Philippines.
• Each participant is assigned a specific province to showcase its unique Humba recipe.

Provinces and Their Humba Recipes

Pampanga

• Known for being a culinary powerhouse.
• Chef Owner: Apag Marangle.
• Preparation:
  • Cooked during planting season and buried underground until harvest to serve as a feast.
  • Ingredients: Pork belly (or neck for fattiness), tahure (fermented, alcoholic soy sauce), dried oregano, brown sugar, garlic, bay leaves.
  • Cooked in a palayok (clay pot) with salasala (bamboo underneath to prevent burning).
  • Slow-cooked for about three hours on low heat.
• Distinct Features: Sweetness from sugarcane and traditional cooking methods.

Cebu

• Chef: June from Waterfront Airport Hotel and Casino.
• Preparation:
  • Marinated pork with salt, pepper, and soy sauce; cooked in a kulon (clay pot) using wood for smokiness.
  • Main ingredients include muscovado sugar, garlic, red onions, star anise, and soda.
  • Believed to improve in flavor and texture with time.
• Cultural Significance: Humba is a special dish for gatherings and celebrations in Cebu.

Dumaguete

• Chef: Matt Villamil from Restaurant Unknown.
• Preparation:
  • Pork is rendered and confit until crispy, then braised.
  • Uses ingredients such as salted black beans, coconut vinegar, muscovado, and dried mushrooms.
  • Cooked for about two hours on slow heat.
• Unique Elements: Incorporating mushrooms and taro for added umami.

Leyte

• Chef: Tito Vernon Soledad from Jaro, Leyte.
• Preparation:
  • Pork belly boiled for 20-30 minutes, then cooked in a kawa (pot).
  • Ingredients include soy sauce, vinegar, pineapple juice, kalamay (sweet rice cake), tablea (cocoa), and peanuts.
  • Cooking process involves charcoal and coconut husk for flavor.
• Cultural Context: Humba is prepared during fiestas and has a rich history in family gatherings.

Samar

• Chef: Tita Weng from Catarman, Northern Samar.
• Preparation:
  • Pork belly cooked in a palayok with pineapple chunks as a key ingredient.
  • Other ingredients: soy sauce, sugar, peppercorns, and bay leaves.
  • Cooked until the flavors blend and the meat is tender.
• Significance: Humba is central to communal feasting and family traditions.

Northern Mindanao

• Chef: Family recipe shared by Nica from Osamis City.
• Preparation:
  • Pork seared until golden, sautéed with garlic and onions, then simmered with cola, vinegar, soy sauce, and black beans.
  • Uses kawa and wood fire for enhanced flavor.
• Distinct Features: Variations in sweetness due to different sweeteners, and use of pork mask (face).

Conclusion

• Key Takeaways:

  • Each region's Humba has unique ingredients, preparation methods, and cultural significance.
  • Personal reflections on the favorites:
    • Pampanga: Funky with rich umami.
    • Cebu: Sweet and syrupy.
    • Leyte: Unique chocolate flavor from tablea.
    • Dumaguete: Unique with mushrooms.

• The diversity of Humba reflects the richness of Filipino culinary traditions.