Have a pleasant day everyone! It's a fine weather today to which am very thankful of because my grandson will be joining his Soccer Team for a sports competition in Bayawan. It's about 5 hours travel by bus so they need to rest first before the competition. They planned to bring cooked food to prevent stop overs. My grandson said that they will bring lechon Manok (grilled chicken) and humba. The problem is that nobody will do the cooking. Naturally, I volunteered to do the task for them. I gave them a list of the ingredients which are as follows:
Ingredients
• 3 kilos pork (chopped to bite size)
• 4 Cloves Garlic, minced
• 1 cup cooking oil
• 1 cup vinegar
• 1 cup soy sauce/oyster sauce
• 1 cup brown sugar
• 2 tbsp. Pamienta/black pepper
• 1 liter Sprite/anisado
• 1/2 laurel leaves
• 1 cup banana blossoms
• 1-2 tbsp paprika
• 1 tbsp rosemary
• Salt and seasoning to taste
Instructions:
*Wash the meat thoroughly and drain. Set aside.
In a wok, pour 1 cup of cooking oil, followed by the minced garlics, gradually stirring until brownish in color.
Next, put the meat and stir then cover. Take note: Do not include water. Stir occasionally then cover. Let the steam dry out and stir again.
Add all the abovementioned ingredients including Sprite. Stir then cover over full heat then make the adjustments to medium heat after an hour. Add salt and seasoning to taste.
(Optional) If you have a pressure cooker, about 30-minute cooking would be fine.
Once the size of the sliced meat decrease twice, the meat is expected to be tender already though taking a bite will be the best testing point :)
Humba is best when the meat stock is not totally drained. Remove from heat once the liquid seems to look gravy,
After cooking, I placed the cooked Humba in an empty biscuit canister. It will be more handy for the boys to carry with them:).
Naturally, I took the first bite to see to it that I got the exact taste of humba over a cup of coffee. Yummy! I got the exact measurements. Try it guys. You won't regret it!
This is all for now, till next time. Thank you for dropping by my page!
Love,
