In our household, we favor a blend that fuses Tagalog adobo with the Visayan humba. Humba is based on the Chinese hong-ba, a pork stew that adds black beans and muscovado sugar to the standard adobo mix. This adaptation is simmered until the pork is crumbly tender, creating a thick, sticky sauce that coats cuts of chicken, pork, hard boiled eggs, and chicken liver. The result is a balanced flavor profile of sour, bitter, and salty, with a distinct leaning toward a rich, mellow sweetness.