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Sunday, July 29, 2012

Humba

English: Filipino pork adobo
English: Filipino pork adobo (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Cooking is an art and many families has been gifted with this. No wonder there are families where meals were always festive events for them. Everything revolved around breakfast, lunch, and dinner and every single one was orchestrated by either the father or mother and until the mere spectators, the children, would  get busy preparing the very dishes they enjoyed from decades past.



This humba recipe is being learned from a generous father who shared his secrets to his children and now it is being disclosed to us. Savor the sweetness from the sugar and the sourness from the vinegar that can make an interesting contrast to the taste of this dish. Cooking this will be a reminder that there is always a good father who cares.

HUMBA

You will need:


1 kilo pork knuckles, cleaned

3/4 cup vinegar

1/4 cup soy sauce

20 whole peppercorns

1 head garlic, cracked

1/2 cup brown sugar

1 ½ cups water


2 small packs of native mushrooms or tenga ng daga


2 small packs banana blossoms

1/2 teaspoon salt

1/4 cup canola oil

Here's how:


1. Marinate pork knuckles in vinegar, soy sauce, peppercorns, and garlic for 1 hour. In the meantime, place brown sugar on a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan-fry in oil on medium high heat until golden brown. Remove and put aside until all pieces are done.

2. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 45 minutes, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10-15 minutes.

3. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick.




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