Humba ala estofado is great combo recipe. It’s like combining two recipes in one to create something sumptuous and unique. Adding pineapple and honey creates that sweet and little soury taste that you will definitely love.
It is important to use pork belly, it’s soft and no longer cooking hours needed. Instead of using sugar, use honey, it’s healthier and with less guilt. Give this recipe a nice taste by adding star anis.
Here’s how to cook Humba ala Estofado:
Ingredients:
1/2 kilo pork belly cubes
1 can pineapple slices (set aside syrup)
4 pieces bananas (saba) (sliced)
50g banana blossoms
3/4 cup vinegar
1/2 cup soy sauce
1 tbsp oyster sauce
2 tbsp honey
2 tbsp apple cider vinegar
6 cloves of garlic (minced)
1 onion
1 tsp atsuete (socked in a bowl of 2 tbsp water)
2 pcs star anis
cooking oil
salt
pepper
Process:
1. Marinating. In a bowl, combine pork, minced garlic and salt, pepper and apple cider vinegar. Set aside for about an hour or overnight is the best.
2. Heat the pan. Fry the sliced banana. Set aside.
3. Heat a non-stick pan. Fry the marinated pork until brown. No need to add any oil, pork’s oil is enough for frying.
4. Add the garlic and onion.
5. Pour in pineapple slices syrup(juice), vinegar, salt and pepper. Simmer for 5 minutes.
6. Add soy sauce, oyster sauce, honey and star anis. Simmer for another 5 minutes.
7. Add in atsuete and banana blossoms.
8. Add in fried bananas and pineapple slices. Let cook until the sauce thickens.
Ready and Enjoy!
Note from Delish:
This my very own unique recipe. I decided to combine humba and estofado recipe in one to make the dish even more tasty. In frying the pork, make sure to use a non-stick pan and no need to use cooking oil. The pork has a good amount of oil to use to fry itself.
Adding pineapple will at least minimize that fatty taste and will make the dish sweet, but not too sweet. Also use honey instead of sugar, for a healthy option.
If you have any questions or clarifications, drop me a message. I’ll get back to you as soon as I can.
Watch Humba ala Estofado recipe here:
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