Pork Humba with dried Lily Flowers

Ingredients

• 1 kg pork belly, cut into chunks

• 1 cup soaked dried lily flowers (20–30 min soak)

• 5 cloves garlic, crushed

• 1 onion, sliced

• ½ cup soy sauce

• ¼ cup vinegar

• ½ cup brown sugar

• 2 tbsp fermented black beans (tausi) – optional but authentic

• 2 bay leaves

• 1 tsp whole peppercorns

• 1 cup water or pork broth

• 2–3 hard-boiled eggs (optional but traditional)

• 1 tbsp oil

Instructions

1. Brown the pork
   Heat oil in a pot and sear pork belly until lightly browned.

2. Sauté aromatics
   Add garlic and onion. Cook until fragrant.

3. Add seasonings
   Pour in soy sauce, water/broth, peppercorns, bay leaves, and tausi.

4. Simmer
   Cover and simmer for 35–45 minutes until pork becomes tender.

5. Add sweetness & vinegar
   Add brown sugar and vinegar. Do not stir for 2–3 minutes to mellow the vinegar.

6. Add lily flowers
   Stir in soaked lily flowers and simmer 10–15 minutes so they absorb the sauce.

7. Finish
   Add boiled eggs and cook until the sauce thickens and becomes glossy.

Serving

Serve hot with steamed white rice 🍚.

Flavor Tip

• Lily flowers soak up the sweet soy–garlic sauce, giving bursts of flavor similar to mushrooms or banana blossoms.

• If you want a more Cebu-style humba, add:

  • dried banana blossoms (puso ng saging)

  • star anise for a slightly Chinese-style aroma.