Pork Humba
Pork Humba is a Filipino-style main course of braised pork belly simmered in a sweet-sour sauce of pineapple juice, soy sauce and vinegar, finished with canned beans and bay leaves. The Thermomix keeps the braising liquid at a steady simmer and stirs automatically, so the pork turns meltingly tender without any watching.
About this recipe
Pork Humba with the Thermomix TM7 brings a beloved Filipino braising classic straight into your kitchen as a hearty main course, and this recipe shows exactly why the all-in-one kitchen machine suits sweet-sour braises so well. Pork belly is gently cooked in a balanced sauce of pineapple juice, soy sauce, vinegar and sugar, developing that signature humba character: dark, glossy, slightly sticky and deeply savoury with a fruity edge. In the TM7 the sauce simmers at a controlled low temperature, which matters here because vinegar loses its sharpness gradually and the sugar caramelises without burning or catching on the base. Garlic and onions are chopped evenly in seconds, releasing their aromatics straight into the mixing bowl so nothing is wasted, and the dried bay leaves infuse quietly while the machine stirs on its own. The canned whole beans are added towards the end, soaking up the braising liquid and turning creamy-soft. If you are searching for pork humba recipes, Filipino braised pork belly Thermomix ideas, or an easy weekend braise TM7 version that also works as a quick weeknight dinner with rice, this one delivers restaurant-worthy depth with hands-free convenience.
Preparation tips
- Cut the pork belly into even, bite-sized cubes so every piece braises at the same rate and absorbs the pineapple-soy sauce uniformly; uneven chunks leave some pieces dry while others fall apart.
- Add the vinegar at the start but avoid stirring too often once it is in: letting the acidic steam escape gently mellows the sharpness, which is the secret of a well-balanced humba sauce.
- For a leaner result, chill the cooked humba overnight and lift off the solidified fat layer before reheating; the flavour of the soy-pineapple braising liquid actually improves by the next day.
Recipe variations
- Make a lighter version by substituting pork shoulder or pork loin for the pork belly: less fat but still tender after braising, and the pineapple-soy sauce keeps everything succulent and gluten-free as long as you use tamari instead of regular soy sauce.
- For a festive Filipino spread, add hard-boiled eggs and banana blossoms or extra pineapple chunks in the last minutes, and serve the humba with steamed rice and atchara for a colourful celebration plate.
Thermomix TM7 Benefits
- Chopping the garlic and onions in the Thermomix bowl takes seconds and releases their aromatics evenly into the humba braising base. [Multi-Function]
- Heating the pineapple juice, soy sauce and vinegar at a gentle controlled temperature mellows the acidity without any boiling over. [Precision Control]
- Precise weighing of the sugar and soy sauce directly in the TM7 mixing bowl keeps the sweet-sour balance of the humba sauce spot on. [Precision Control]
- Steaming the pork belly above the simmering sauce in the Varoma keeps the meat succulent while the glaze reduces below. [Multi-Function]
- Stirring the braising liquid automatically keeps the sugar from catching, giving the beans and pork belly a glossy, even coating. [Hands-Free]
Ingredients
- oil
- garlic cloves
- onions
- pork belly
- pineapple juice
- soy sauce
- vinegar
- brown sugar
- black beans, whole, canned
- bay leaves, dried