00:01Oh, thank you.
00:02You are a little bit of a humba.
00:03You are a little bit of a humba.
00:05Oh, thank you.
00:06Is this a humba?
00:08It's a little bit different.
00:11I like to have a bit of a bit of a bit.
00:13Usually, when it's an adobo, it's salty.
00:16But the humba is like a little bit of a bit of a bit of a bit.
00:18Oh, okay.
00:20We will be able to do this.
00:23But it's easy.
00:24It's actually just one pot dish.
00:27It's not a different thing.
00:29Kailangan. So, kaya yun yan.
00:30Yung ating pata. Others would prefer
00:33to use yung pork belly.
00:35Pero ito kasi nakasanayang kong humba.
00:37Pata. Pata talaga.
00:39Mas malasa kasi.
00:40Mas malasa para sa akin. Dahil may buto ito.
00:43Kasama pa natin yung knuckles.
00:45So, kumbaga mas
00:47mas may mouthfeel siya para sa akin.
00:49Oh! Alright.
00:51So, kagaya yung sinabi mo, ang humba is
00:53parang adobo. Yes.
00:54So, we'll just be adding our,
00:56siyempre pag adobo, toyo.
00:58Ano yung nilagay mo? Ano itong...
00:59Stock lang yun. Stock. So, broth. Naglagay tayo ng broth.
01:02Broth.
01:03Pag walang broth, okay lang.
01:04Kahit ko. Normal lang na...
01:06So, kung itong tubig, pwede tubig lang?
01:07Sure. Yeah, of course.
01:09And then, let's just add.
01:11Ito yung iba sa nagpapa-distinct
01:16sa humba versus adobo natin.
01:18Yes.
01:19Yung ating tawsi.
01:20Yes. Black beans. Fermented.
01:23Yan. We'll just add that.
01:24Sa mga di alam kung anong lasa ng tawsi,
01:26how would you describe it?
01:28Maalat.
01:28Maalat.
01:29Maalat. Okay.
01:30Maalat na maalat siya.
01:31Sa Visaya, ang kadalasan nilang ginagamit is tahure.
01:35Ito naman yung marinated na tokwa.
01:39Oh.
01:40And then, sila gumagamit...
01:41Yung iba, maraming gumagamit ng star anise,
01:43pero medyo hindi mo bet yung lasa ng star anise.
01:46Eh, kasi hindi na natin kailangan ng star anise.
01:49And ito na yung star.
01:50Oh!
01:51Ay, medit nyo yun.
01:53Look lang.
01:53Nakakaanis naman yan.
01:54Uy!
01:55Ano pa yan?
01:56Huwag na nga mag-joke.
01:58Okay, anyway.
01:58Papasok pa rin, di ba?
01:59Oo.
01:59So, we have our onions, of course.
02:03Dahil hybrid ito ng adobo.
02:05Of course, garlic.
02:06Wow.
02:07And then, ito pa.
02:08Buko doon sa other characteristics ng humba versus adobo.
02:13This is, I think, sweeter than your typical sweet adobo.
02:18Okay.
02:19So, talagang matamis na matamis siya.
02:20And then, we're adding now pineapple juice and chunks.
02:23Oh!
02:25And then, parang sweet na sweet, more brown sugar.
02:29Nag-observe ko may banana blossoms.
02:31Meron din.
02:32Yeah.
02:32Pero, pwede yung pineapple instead.
02:34Pwede naman.
02:35Or, pwede mo silang pagsamahin.
02:36Ah, gano'n?
02:36Yeah.
02:37You can use both.
02:38And then, of course, lots and lots of pepper.
02:44Wow!
02:44Mam-mute naman yung flavor niyan later on.
02:47So, it's fine.
02:50Naglagay na ako ng bay leaves.
02:51And, see?
02:52Easy peasy.
02:53Ganyan lang pala.
02:53So, naglagay lang tayo ng mga ingredients na dyan.
02:56And then, syempre, ang pinaka best friend ko sa kusina, ang pressure cooker.
03:00Uh-huh.
03:01Ito kasi kapag hindi mo niluto ng gamit ng pressure cooker, it would take you roughly up to 2 hours.
03:07So, pag pressure cooker, gano'n siya katagal?
03:10This can be cooked in as fast as 30 minutes.
03:1430 minutes?
03:14Depende yan sa power ng pressure cooker mo, ah.
03:17Okay.
03:17Or, pag mga hindi masyadong, kunyari mga luma na yung pressure cooker, 45 minutes.
03:22Ganyan lang siya kasimple.
03:25Ah, lulutuin lang natin siya.
03:26And then, later on, we'll just reduce yung pinaka-stock niya, yung broth.
03:29Hmm.
03:30Then, pwede ka na tayo kumahin.
04:00E-mucay.
