Instant Pot Filipino Pork Humba is very tender and tastes delicious. Easy way to make this dish. The sweet and slightly sour taste of the pork humba is perfect eaten with rice.
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I learned how to cook pork humba from my dad. My dad was always the one cooking dishes when there is an occasion, and pork humba is one of his specialties. Historically, the meat used in making pork humba is the pork belly because it has more fat in it.
I am going to share with you my instant pot version of pork humba using pork shoulder meat. Typically, pork humba is cook for a long time on the stove or using firewood. Since having my son, I have been trying to find ways to cook easier and I thought I should try making humba using the instant pot. I assure you the instant pot makes the pork humba very tender.
INGREDIENTS
- Pork shoulder
- Brown sugar
- Soy sauce
- Bay leaf
- Lemon juice
- Garlic
- Onion
- Dried Banana Blossom (optional)
- Ground black pepper
- Fish sauce
- Oyster sauce
HOW TO MAKE IT
Combine all the ingredients in the instant pot.
Close and lock the lid. Select the pressure cook or manual mode, and then adjust the timer to 30 minutes.
When the time is finished, release the pressure using the steam release valve. Be very careful when releasing pressure because the steam can be very hot. You might want to use a kitchen towel when releasing pressure to avoid getting your hands burned.
Let it cool for few minutes before serving because the humba will be very hot.
Tools Needed
Instant Pot
How to Store
You can store humba in a container for up to a week in the refrigerator or 2 months in the freezer.
What to Serve with?
Traditionally, pork humba is served with steamed rice. The liquid from the humba is very good to pour over rice. You can also pair humba with dinner buns or veggies.
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Recipe
Instant Pot Pork Humba
Equipment
- Instant Pot
Ingredients
- 3 pounds pork shoulder cut into 1 ½ inch chunks
- ¾ cup brown sugar
- ⅓ cup soy sauce
- 3 pieces bay leaf
- 2 tablespoons lemon juice
- 8 cloves garlic minced
- 1 piece large onion sliced or chopped
- ¼ cup dried banana blossom Optional
- ¼ teaspoon ground black pepper
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
Instructions
- Combine all the ingredients in the instant pot.
- Close and lock the lid. Select the pressure cook or manual mode, and then adjust the timer to 30 minutes.
- When the time is finished, release the pressure using the steam release valve. Be very careful when releasing pressure because the steam can be very hot. You might want to use a kitchen towel when releasing pressure to avoid getting your hands burned.
- Let it cool for a few minutes before serving because the humba will be very hot.
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