02/09/2025
🔸 Concept
Estofado – usually pork, braised in soy sauce, vinegar, saba banana, and spices.
Humba – Visayan-style braised pork, sweet-savory, with black beans (tausi), star anise, banana blossoms, and sugar.
🔸 Stefado de Humba (Fusion Idea)
Isang slow-braised pork dish na pinagsasama ang banana & sweetness ng estofado at deep savory-sweet flavors ng humba.
📝 Ingredients
1.5 kg pork belly (liempo), cut into chunks
3 saba bananas, sliced & fried
3 tbsp oil
1 bulb garlic, crushed
2 onions, sliced
½ cup soy sauce (use Marca Piña kung gusto mo)
¼ cup vinegar
¼ cup brown sugar (or muscovado)
2 cups pork stock or water
2 tbsp tausi (salted black beans), rinsed
1 cup banana blossoms (dried, soaked in water)
2 pcs star anise
2 pcs bay leaf
1 tsp peppercorns
1 tbsp oyster sauce (optional for depth)
1 cup pineapple juice (optional twist for balance)
Salt & pepper to taste
🔪 Procedure
Render & sauté – Heat oil, render pork belly until lightly browned. Set aside excess fat.
Aromatics – Sauté garlic and onions until fragrant.
Caramelize – Add brown sugar, let it melt slightly before mixing in pork (this gives that humba sweetness).
Season base – Add soy sauce, vinegar (don’t stir for 2 mins to cook acidity).
Add flavors – Mix in tausi, banana blossoms, star anise, bay leaf, peppercorns. Pour in stock and pineapple juice.
Simmer – Cover and braise for 1.5 to 2 hours until pork is tender and sauce is thick.
Finish – Stir in fried saba bananas before serving. Adjust seasoning with oyster sauce, salt, and pepper.
🍽️ Serving
Best with steamed rice.
Can garnish with spring onions or toasted garlic.
Storyline dish: “A tale of two classics — the sweetness of Estofado meets the soulful depth of Humba.”
Gusto mo ba, Chef, gawin ko itong pang-competition style plated dish (fusion fine dining) or pang-family feast style (lutong-bahay presentation)?
You said:
By chef
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Got it Chef 👨🍳 — here’s your recipe write-up style “By Chef Alvin John Sorilla” for Stefado de Humba:
🍖 Stefado de Humba
By Chef Alvin John Sorilla
📖 Description
A soulful fusion of two Filipino classics — Estofado and Humba. This dish highlights the sweetness of fried saba bananas and the deep savory richness of humba’s tausi, banana blossoms, and star anise. Slow-braised until tender, it delivers a comforting harmony of Visayan and Tagalog heritage on a single plate.
📝 Ingredients
1.5 kg pork belly (liempo), cut into chunks
3 saba bananas, sliced & fried until golden
3 tbsp cooking oil
1 bulb garlic, crushed
2 onions, sliced
½ cup soy sauce (Marca Piña preferred)
¼ cup vinegar
¼ cup brown sugar or muscovado
2 cups pork stock or water
2 tbsp tausi (salted black beans), rinsed
1 cup banana blossoms (dried, soaked in warm water)
2 pcs star anise
2 pcs bay leaf
1 tsp peppercorns
1 tbsp oyster sauce (optional, for depth)
1 cup pineapple juice (optional, for balance)
Salt & pepper to taste
🔪 Method
Render & Brown – Heat oil in a deep pot, render pork belly until lightly browned. Remove excess fat.
Aromatics – Sauté garlic and onions until fragrant.
Caramelize – Sprinkle brown sugar, let it melt and slightly caramelize. Toss in pork to coat evenly.
Deglaze – Pour in soy sauce and vinegar. Do not stir for 2 minutes to cook out acidity.
Build Flavors – Add tausi, banana blossoms, star anise, bay leaf, and peppercorns. Pour in stock and pineapple juice.
Braise – Cover and simmer for 1.5 to 2 hours on low heat until pork is fork-tender and sauce is rich and glossy.
Finish – Stir in fried saba bananas. Adjust seasoning with oyster sauce, salt, and pepper.
🍽️ Plating & Serving
Serve hot with steamed jasmine rice.
Garnish with spring onions or fried garlic for aroma and crunch.
Perfect centerpiece for family gatherings or special occasions.
✨ “Stefado de Humba is my homage to Filipino culinary heritage — uniting two regional treasures into one comforting, soulful dish.”
