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𝕷𝖊𝖔𝕹𝖔𝖗𝖆𝕲𝖊𝖗𝖆777 & I are delighted to have you here again as we continue to share comforting and flavorful dishes that celebrate both tradition. Today, we’re excited to introduce a classic Filipino favorite with a special twist — Humba (Pork with Black Bean Sauce). This dish is well-loved for its rich, savory-sweet flavor, tender pork that almost melts in your mouth, and the unique depth brought by fermented black beans. Traditionally enjoyed in many Filipino households, Humba is a dish that combines the heartwarming taste of home with a burst of bold and satisfying flavors.

What makes this recipe extra special is how it balances indulgence with nourishment. By using lean cuts of pork and carefully portioning the sauce, we aim to create a version that is still friendly for those who want to enjoy delicious meals without overwhelming the body, This hearty dish pairs beautifully with steamed rice and is perfect for family gatherings, Sunday meals, or simply when you crave a comforting bite of home. With every serving, Humba reminds us that food is not just about flavor — it’s about tradition, togetherness, and caring for the well-being of those we love.

1. Combine all ingredients in a big pot, bring to a boil, lower heat and simmer for 1-1/2 hours or until pork hocks is tender.


2. Remove bay leaf and peppercorns (if used) and serve hot.

• 549 Calories;
• 34g Fat (55.9% calories from fat);
• 46g Protein;
• 15g Carbohydrate;
• 5g Dietary Fiber;
• 108mg Cholesterol;
• 784mg Sodium.

Ingredients:⇣⤵️

1-1/2 Ibs. stewing beef, cubed

1/2 cup flour

1-1/2 tsp. salt

1/8 tsp. pepper

1/4 cup cooking oil

2 cloves garlic, minced

1 medium onion, chopped

1 medium tomato, chopped

1. Sprinkle yeast over warm water in large bowl. Let stand 3 minutes. Then stir to dissolve completely. Add 1/2 cup sugar and the salt, stirring until dissolved.

2. Add 1/2 cup butter, the eggs and 3 cups flour. Beat with a wooden spoon until smooth.

3. Gradually add remaining flour mixing with the spoon then with hands until dough is smooth and stiff enough to leave side of bowl.

4. Turn out dough onto lightly floured surface. Knead until smooth and blisters appear on surface - about 5 minutes.

5. Place in lightly greased large bowl, turn to bring greased side up. Cover with towel. Let rise in warm place (85° F.) free from drafts, until double in bulk (about 1-1/2 hours).

6. Generously butter bottoms and sides of two 8" layer baking pans.

7. Turn out dough onto a lightly floured surface. Divide into two. Roll out dough into 1/8" thin sheets about 6" wide x 24" long. Spread generously with remaining softened butter and roll, jelly-roll fashion from long edge. Into prepared pans, beginning at outside edge, turn dough into a coil twisting

dough at same time.

8. Cover with towel, let rise in warm place until double in bulk (about 1 hour).

9. Preheat oven to 375. F.

10. Bake for 30 minutes.

11. Let cool in pans or wire racks for 15 minutes. Remove from pans. Spread top with softened butter. Sprinkle with grated cheese and sugar. Slice.

Preparation time: 30 minutes plus rising time

Cooking time: 15-20 minutes

Makes 2 big ensaymadas enough for 8 servings.

• 1 Pound Pork, diced
• 1/4 Pound Beef, or pork liver, diced
• 2 Tablespoons Cooking Oil
• 1 Clove Garlic, minced
• 1 Medium Onion, minced
• 1 1/2 Teaspoons Salt
• 1 Tablespoon Fish Sauce, or patis
• 1/8 Teaspoon Pepper
• 1/2 Cup Tomato Sauce
• 1 Medium Potato, pared and diced
• 1 Tablespoon Paprika
• 1 Cup Water

1. In hot water oil, saute garlic and onions. 
2. Add diced pork and sauce until pork is no longer pink.
3. Season with salt, patis and pepper. 
4. Add paprika, tomato sauce and water. 
5. Simmer covered for 40 minutes or until is tender.
6. Add potatoes, cook for 10 minutes.
7. Add liver, let simmer for 5 minutes more. 
8. Add the seasonings (option desire). Serve hot.

• 358 Calories;
• 25g Fat (64.3% calories from fat);
• 22g Protein;
• 10g Carbohydrate;
• 1g Dietary Fiber;
• 78mg Cholesterol;
• 854mg Sodium.

• 1 Kilogram Beef Brisket, or beef round or spare ribs
• 1 Strip Pork Center Loin, cut into stips
• 1 Pouch Mama Sita's Adobo Savory Sauce Mix, dissolved in 1 Cup Water
• 1/2 Cup Cooking Oil
• 6 1/2 Cups Shallots, or white onion, chopped finely
• 1/2 Teaspoon Annato Seed Paste, or Mama sita's Achuete Annatto powder
• 1 Cup Potato, cubed and fried
• Salt, to taste

1. Lard the beef by cutting through with a thin knife and inserting fat strips. 
2. Beef spare ribs may also used.
3. Marinate beef in dissolved Mama Sita's Adobo (Savory Sauce) Mix for at least 4 hours.
4. Saute the shallots and set aside.
5. In the same oil, fry the beef until it is well browned. 
6. Add shallots, annatto seed paste or Mama Sita's Achuete (annatto ) powder, marinade and salt. 
7. Cover and simmer. Add water if necessary. Reduce heat. Stir once in a while.
8. Add potatoes when meat is tender. 
9. Slice meat crosswise. arrange on a platter. 
10. Pour sauce over meat and potatoes.

• 647 Calories;
• 49g Fat (67.4% calories from fat);
• 28g Protein;
• 25g Carbohydrate;
• trace Dietary Fiber;
• 101mg Cholesterol;


• 120mg Sodium.

• 6 na puswelong malagkit or Sticky Rice Powder
• 1 puswelong asukal
• 1/2 puswelong tubig
• mantika na pang-prito
• Minatamis munggo  paste(optional)