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| Hong-Ba, Chinese Red-Braised Pork Hock |
Pork Humba is popular in the regions of Visayas and Mindanao, there were different claims as to the origins of this delicious dish. One claims that it is Chinese in origin based on the assumption that the ingredients of soy sauce, brown sugar, and tausi were all Chinese by influence. Furthermore, Pork Humba is also very similar to Chinese Hong-ba recipe in terms of flavor and cooking preparation.
Another claims that it is indigenous because Humba sounds like Umba (visayan term) but it contradicts the fact that Humba is using some of the ingredients brought to the Philippines by the Chinese. Or maybe, just maybe that this recipe was created indigenously by the Cebuanos using the modern day indigenous ingredients in Cebu. Some believe that Humba evolved from the Philippine famous Adobo dish because it uses its base ingredients. Whichever claim is true, I believe that this delicious Humba recipe was created because of the ingenuity and innovative culinary skills of the Filipinos.
Another claims that it is indigenous because Humba sounds like Umba (visayan term) but it contradicts the fact that Humba is using some of the ingredients brought to the Philippines by the Chinese. Or maybe, just maybe that this recipe was created indigenously by the Cebuanos using the modern day indigenous ingredients in Cebu. Some believe that Humba evolved from the Philippine famous Adobo dish because it uses its base ingredients. Whichever claim is true, I believe that this delicious Humba recipe was created because of the ingenuity and innovative culinary skills of the Filipinos.
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