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The best meat to use is pork shoulder or pork ham, but any pork cut can be used, depending on how lean or fatty you want your humba to be.
Here’s my version:
1 lb. pork shoulder or pork ham, cut into 1 to 2-inch squares
3 cups water
1 cup soy sauce
1/2 cup Muscovado or brown sugar
1/2 cup dried banana blossoms
1 tbsp whole black peppercorn
Salt to taste
Several bok choy leaves (optional)
Boil the pork pieces in 3 cups water before reducing heat to a simmer. Cook for about an hour or until the desired tenderness of the meat is achieved. Add soy sauce, sugar, banana blossoms, peppercorn and salt to taste. When the meat is cooked, turn off heat and add bok choy leaves. Let stand for a few minutes before serving warm.
First published in https://mybaykitchen.wordpress.com/2018/05/30/pork-humba/
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
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