If you’ve ever met a Filipino, then you’ve probably been able to eat adobo. Although adobo is a common dish in the Philippines, there are actually so many different versions. Pork adobo, chicken adobo, pork adobo with dried fish, pork adobo with potato, then adobo with lots of sauce with little to no sauce left at all. There are just too many to enumerate.
My Uncle Dodong’s adobo signature is one that many people would call as humba. It’s salty, savory and sweet. It doesn’t have that much sauce but the sauce is super caramelized that even with just a little bit on rice, packs a lot of delicious savory flavor.
I recenly saw a photo that my Auntie Aida posted in Facebook. So I immediately, asked if I can get the recipe so that I can try if I can recreate it here. She sent me the recipe within in less than a day. So with the pork in the freezer, and the ingredients, that I already had on hand, I cooked humba.
I was so speechless that I was actually able to make it. I think if my Uncle in the Philippines tastes this then he’ll be proud. It was really good that I had to stop myself from eating more than 2 cups of rice!