½ kg pork liempo, sliced in big square chunks
¼ cup water
100 ml soy sauce
¼ cup dark soy sauce
¼ cup cane vinegar
¼ cup pineapple juice
50 grams garlic
50 grams onions
¼ cup muscovado sugar
100 grams banana blossom
salt and pepper, to taste
blanched pechay, as needed for garnishing
5 pieces fried smashed banana, for garnishing


  1. Cook liempo, water, soy sauce, dark soy sauce, vinegar, pineapple juice, garlic, onion, and muscovado sugar for 1 hour until liempo is soft.
  2. Add the banana blossom.
  3. Allow sauce of humba to thicken. Serve with blanched pechay and smashed fried banana.


XO46 Heritage Bistro — A Visayan staple dish of stewed pork in soy sauce, vinegar and sugar.

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