Visayan Pork Stew (Humba)

My husband and I went to Leyte in Southern Philippines to get away from the beaten tourist path. We had a wonderful meal at Alejandro's Hotel and we had Humba for the first time. It was very good, we fell in love with it right away.

• Ready In: 3 hrs
• Serves: 12

Ingredients

• 2  lbs  pork butt, cubed (combination of lean meat and fat)
• 3  cups  of sweetened  pineapple juice
• 1⁄4 cup light soy sauce
• 1⁄4 cup white vinegar
• 1⁄2 teaspoon oregano
•  salt and pepper
• 1  head garlic, minced
• 1⁄4 cup brown sugar
• 2  pieces bay leaves
• 4  tablespoons  soybean paste
• 1  cup  of ground peanuts
• 1  tablespoon  oil
• 1  medium onion, chopped

Directions

1. In a large pot or casserole, sautee garlic and onion, add the pork cubes and brown on all sides. Brown in batches if necessary.
2. Return the brown pork pieces to the pot, add pineapple juice, soy sauce,vinegar, garlic, oregano, salt & pepper,sugar & bay leaf.
3. Cook and simmer for 1- 2 hours over medium heat or until the pork is tender. Keep adding liquids (water, stock or pineapple juice) if necessary.
4. Add in soybean paste and ground nuts and cook until sauce thickens.
5. Serve hot.