Humba (Batangas-version)

Pork Humba is cooked with a soy-based sauce flavored with star anise. Serve with a side of white rice and your favorite vegetables. This dish is easy to prepare but calls for marinating and slow cooking for at least 2 hours depending on the amount of meat and which meat cut you are using.

Pork Humba is really similar to Pork Adobo. And the Humba recipe I will share today is the version I grew up eating in my hometown Batangas. I think the only thing that separates our Pork Humba Batangas from other Humba recipes is that we add banana ketchup to our Humba dish. 😉

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You will need:

  • 500 grams pork, chopped to serving sizes
  • 1/4 cup soy sauce
  • 1/3 cup vinegar
  • 3 cloves garlic, peeled and chopped
  • 1/4 cup brown sugar
  • 1/4 tsp ground black pepper
  • 1 cup of water
  • 1 bay leaf
  • 1-star anise
  • 2 to 3 tbsp banana ketchup
  • hard-boiled eggs (optional)


  1. Marinate pork in soy sauce, vinegar, garlic, brown sugar, and ground pepper in a bowl.
  2. Heat a large pan under medium heat, then add the marinated pork. Stir until it is brown.
  3. Add the star anise, bay leaf, and ketchup. Add water, then cover the pan and bring to a boil. Once boiling, lower the heat to low and let simmer for about 40 to 45 minutes. Cover and let simmer. Add water if needed.
  4. Check from time to time, stirring once in a while to ensure the meat does not stick to the bottom of the pan, and the sauce is not drying up.
  5. After 45 minutes of slow cooking, check if the meat is tender.
  6. Turn off the heat and transfer it to a serving plate. Serve hot with steamed white rice. Enjoy!

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