Pork Humba with Saba Banana and hard-boiled Eggs

Video Tutorial PRESENTING: 🍲 Malasang Pinoy Signature: Pork Humba with Saba Banana

✨ Introduction:
This isn’t just humba—it’s Malasang Pinoy Signature humba. A dish that speaks of home, heritage, and unapologetic flavor. Pork belly is seared to perfection, aromatics are sautéed in its own rendered fat, and ripe saba bananas bring a sweet, nostalgic twist. It’s comfort food with character—Filipino through and through.

🧂 Ingredients:
2 lbs pork belly, cut into chunks
2–3 ripe saba bananas, sliced diagonally
1 cup pineapple juice
½ cup soy sauce
¼ cup vinegar
1 head garlic, crushed
1 medium onion, chopped
2 tbsp salted black beans (tausi)
2 tbsp brown sugar
2–3 pcs bay leaves
1 tsp whole peppercorns
Water as needed
Salt to taste
tausi sml can rinsed and drained
🔥 Instructions:
1. Sear pork belly in a hot pan until browned and fat is rendered. Remove excess oil, leaving just enough to sauté.
2. In the same pan, sauté garlic and onion in the remaining fat until aromatic.
3. Return pork to the pan. Add soy sauce, vinegar, and pineapple juice. Simmer for 5 minutes.
4. Add bay leaves and peppercorns. Pour in water to cover the meat. Simmer for 45–60 minutes until pork is tender.
5. Stir in tausi, brown sugar, and sliced saba bananas. Simmer for another 10–15 minutes until bananas are soft but not mashy and sauce is thick.
6. Adjust seasoning with salt. Serve hot with steamed rice.
Optional : Add hard-boiled eggs for a twist
🍽️ Tips:
For extra depth, you can add a splash of oyster sauce or hoisin.
Want a richer sauce? Let it reduce until slightly sticky and glossy.
(Fried saba or not fried ) adds a soft, sweet contrast—don’t skip it!
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