Humba is derived from the Chinese red braised pork belly (hóngshāoròu, also called hong ma or hong ba) introduced to the Philippines by Chinese people, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to Philippine adobo, using a lot more vinegar.

I don't cook to impress..
I cook to feed the crocodile in my stomach. 😂

And now I decided to share my food to all of you!


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