14/05/2026
Its NO-Meat Friday
GULAY HUMBA BISAYA
Ingredients
*900 g UP0, cut into 4 cm (1½-inch) cubes
*120 ml CLARA OLE PINEAPPLE JAM
*120 ml water
*120 ml soy sauce
*60 ml vinegar (cane or coconut vinegar)
*100 g brown sugar or muscovado sugar
*½ cup dried banana blossoms (puso sa saging), soaked and drained
*3–4 tbsp fermented black beans (tausi), rinsed
*1 large onion, chopped
*6–8 cloves garlic, minced
*1 tsp whole peppercorns
*3–4 bay leaves
*480 ml water (or as needed for simmering)
*1 tbsp cooking oil
Procedure:
1. Heat oil in a large pot or wok over medium heat. Sear the UPO cubes until browned on all sides. Remove the UPO and set aside.
2. Using the same pot, add a little oil. Sauté garlic and onions until fragrant and softened.
3. Return the UPO to the pot. Add the soy sauce and pineapple juice. Bring to a boil and let it cook for 5 minutes without stirring to let the soy sauce pe*****te the UPO.
4. Remove the UPO. In the same pot, add water, sugar, bay leaves, and peppercorns. Lower the heat, cover, and simmer for 30 minutes until the sauce thickens.
5. Add the banana blossoms and fermented black beans. Simmer for another 10-15 minutes until the sauce reduces and thickens.
6. Return the UPO into the pot and cook for 3-5 minutes.
Serve with rice.
7. Enjoy! 😀
