Humba (Visayas)

SARSAYA® Oyster Sauce


  • 1 kilo (1000g) Pork, adobo cut
  • 2 packs (60g) SARSAYA® Oyster Sauce
  • 1/4 cup (60ml) Vinegar
  • 2 Tbsps. (30ml) Soy sauce
  • 1/2 cup (90g) Brown sugar
  • 2 Tbsps. (20g) Garlic, minced
  • 1 tsp (3g) Peppercorn
  • 3 pcs (0.5g) Laurel leaves
  • 2 cups (500ml) Water
  • 1/2 cup (65g) Salted black beans (tausi), drained
  • 1 pack (50g) Dried banana blossom


  1. RENDER. Fry both sides of the pork in a heated pan until golden brown and the fat is rendered. Set aside the pork. Keep 2 tablespoons of the rendered fat and discard the rest.
  2. MIX. On a separate bowl, mix SARSAYA®, vinegar, soy sauce, and brown sugar.
  3. SAUTE. In the same pan used for Step 1, sauté garlic until fragrant. Add the cooked pork and sauté for 5 minutes. Add the mixture, peppercorns, bay leaves, and water. Simmer for about 20 minutes or until the pork is tender. Add tausi and dried banana blossom.
  4. SERVE. Once the sauce is thickened, transfer the dish onto a serving plate and serve.

Cooking Tips

Add more water as desired to thoroughly tenderize the meat. You may add pineapple juice or soda but make sure to omit/reduce sugar to prevent too much sweetness of dish.

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ajinomoto cooking_time  Cooking Time: 50 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 3/4 cup (180g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

You may trim excess fatty portion of the meat to lessen fat intake.


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