A new way to serve a traditional pork dish. Humba is Filipino-style red-braised pork belly. It is often served with rice or as filling for Filipino-style cua pao.
We’re adding a new twist to the familiar ways that humba can be enjoyed. Humba sliders. Sliced humba is piled on split dinner rolls with lettuce. To hold everything together, skewered quail egg marinated in humba sauce.
The perfect party food, in my opinion. Before the monsoon season officially begins this year, there’s time for humba sliders and one last backyard party.
Cook the humba well ahead of time (up to a weel in advance) and leave in the fridge to allow the flavors to deepen. Cooling also makes slicing easier. A few hours before serving, take the humba out of the fridge, slice and heat gently. Drop in hard-boiled quail eggs.
After that, all you have to do is assemble the sliders.
- 1/2 kilo cooked humba chilled in its sauce
- 12 quail eggs hard boiled and shelled
- 12 dinner rolls
- 2 cups shredded lettuce
- Slice the cold humba thinly then reheat gently in its sauce with the quail eggs.
- Split the dinner rolls into top and bottom halves. Optionally, you may want to toast them.
- Smear the bottom halves of the dinner rolls with humba sauce and cover with shredded lettuce.
- Arrange a few slices of humba on top of the lettuce and cover with top halves of the dinner rolls.
- Pierce the quail eggs with skewers then insert right into the center of the sliders to hold everything together.
- Serve the humba sliders with cocktail drinks, beer or tea (hot or cold).
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