Humba

A most sought-after “correct” humba has the skin jelly-soft, with the fork-tender meat swimming in its own fat.

On the a la carte menu are braised pork shank with pineapple-soy sauce, humba and several pansit-based dishes.

There’s no need to make adobo first to taste a delicious humba!

Maria Polotan’s Humba / “I learned how to make humba from my mom, who learned it from her mom. My mom came from Visayas in the Philippines, where the dish is really popular.[…]”

Commonly used as a dipping sauce or marinade, it [toyo] enhances various dishes like bistek tagalog and pork humbas.