The humba is a typical dish in the Visayas consisting of pork that was braised in soy sauce and sugar. The dish is cooked until the meat becomes tender. The black beans and bay leaf give the dish a distinctive taste that can tickle anybody’s taste buds. Some people say the term humba means “Humot na Baboy” or aromatic pork while others say it means “Humok na Baboy” or tender pork. There are also some who say the humba is a variation of the Chinese pata tim. But, everyone agrees that the humba is a pork dish Cebuanos can be proud of. There are a number of variations of the humba depending on where it was made. One noteworthy variation is the Humba de Ronda.
Ronda is a quiet town located in the southwestern part of Cebu. It is home to a number of notable beach resorts where you can spend your weekend away from the city. The town also boasts of its own version of the humba. The Humba de Ronda is the town’s take on this popular Visayan dish. This version of the humba uses a good amount of vinegar. Since vinegar is known to be a good preservative, the Humba de Ronda can last a long time even if it is not stored in a refrigerator. It also adds to the unique flavor of the town’s version of the humba.
While the Humba de Ronda is offered in a number of restaurants in Cebu City, you can also go to the town and take a bite of this wickedly delectable pork dish. To get to the town, you can get on a bus headed for Ronda at the Cebu South Bus Terminal.