There was a feature in a local inflight magazine about a certain dish called Humba de Iponan late last year. I was curious about it because it supposedly comes from Cagayan de Oro City, my hometown of many years and it is from a barangay very near to our place. However, most of my friends in CdeO have not tried or heard of it. I could only imagine how it tastes compared to my uncle's version, which none of us in the family could replicate to this very day.
One of my highschool friends, who also saw the feature, suggested that I try Fely J's Kitchen in Greenbelt to satisfy my humba fix. He said that it was by far, the version that tasted closest to our beloved pork dish.
Let me get this straight first: humba is not the same with adobo. It is a completely different creature. It is usually characterized by a slow-cooking process, which yields a soy-based sauce that is darker and slightly sweeter. The sweetness though is cut with a slight tinge of saltiness. Furthermore, a proper humba should be very tender and one sign that it is cooked well is that the fat should gloriously wiggle in your plate and helplessly disintegrate when sliced even by just a fork.
|James Fajardo everywhere.|
|L-R: KKK and Fely J's Dilis-cious Rice.|
View Larger Map