​Humba is a Visayan/Bisaya version of braised pork. This version is super easy with accessible ingredients.  

1 kilo Pork belly
4 cloves garlic
1 dash of pepper
6 small bay leaves
1/3 cup white vinegar 
1 1/3 cup silver swan
2/3 cup sprite
2/3 cup pineapple juice
2/3 cup brown sugar
30 grams black beans

Boil pork for 1 hour. Drain the excess water. Add in all other ingredients. Bring to a boil and simmer for 1 hour or until tender.

​Champorado is a Filipino chocolate rice porridge made with pure chocolate tablets, called tablea, sugar and glutinous rice.  It can be topped with different toppings such as powdered milk, condensed milk, mangoes or dried fish for a salty contrast.

This version is made using a rice cooker.

Ingredients:

Tablea 5 pieces (20 grams total)
2 tsp Sugar
1/2 cup Glutinous rice
3 cups water

Topping: 

Powdered Sugar
Condensed Milk
Sliced Mangoes

Procedure

Pour in water to rice cooker. Add in tablea and sugar. Bring to boil. 

Add in rice. Brig back to a boil. Stir occasionally to prevent rice from sticking to the bottom.

Once boiling. Put rice cooker to warm. Keep it warm for 30 minutes or until the mixture thickens.

Serve with condensed milk, to adjust the sweetness, add in powdered milk and mangoes as toppings.

Here is our version of a super easy Pineapple Jam
Ingredients:
2 Canned Pineapple (Crushed or Chunks) 227g cans
*crushed will make a smoother jam while chunks will create a chunkier jam
4 Kalamansi
400 mg or 2 cups sugar

Pour in pineapple along with liquid in a medium sized saucepan. Add in sugar and juice of kalamansi. Turn heat to medium-high. Stir and wait until boiling. Once it starts to boil turn heat to low. Simmer for at least 30 minutes and all the pineapple turns translucent. Stir occasionally. Let cool and transfer to a mason jar. Refrigerate overnight. Enjoy with your favorite bread.

​

Our version of Kinilaw (Filipino style ceviche). Made from Trevally or Mamsa as it is locally known in the Visayas. Delicious and fresh.