Pork Humba

Pork Humba

Total TimeTotal Time:

ServingsServings: 10


6 tablespoons Vegetable Oil

5 pounds Pork belly, cut into 2-inch chunks

⅓ cup Garlic, minced

2 cups Red Onion, minced

1 cup Soy Sauce

1 cup DOLE® Sweet & Sour 100% Juice Mix

5 cups Water

¼ cup Black Peppercorns, whole

5 Bay Leaves, dried

1 cup Fermented Black Beans, canned, drained

2 cups DOLE® #10 Can Pineapple Chunks in Juice

½ cup Brown Sugar

2 ½ cups Basmati Rice

4 cups DOLE® Pineapple Coconut 100% Juice Mix

2 teaspoons Salt, kosher

1 cup Green onions, thinly sliced on bias


  1. Heat oil in a large pot over medium heat. Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.
  2. In the same pot, sauté garlic until golden and aromatic. Add back the pork belly and stir.
  3. Add the rest of the ingredients and stir. Cover the pot and let it simmer for 40-50 minutes or until pork is tender. Add more water if needed until meat is fork-tender.
  4. While pork is cooking, rinse the rice in a colander under cold water until water runs clear.
  5. Then add rice to a rice cooker or pot over medium heat with pineapple coconut juice and salt. Cook till rice is tender and hold warm for service.
  6. Remove the cover from the pork when tender and continue to simmer until liquid is reduced to a thick sauce.
  7. Transfer to a serving dish and serve with pineapple coconut rice and green onions.

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