Humba is a Filipino braised pork dish that traces its origin to China although some hardcore Filipino "patriots" may insist that we Filipinos developed it on our own. This is the same thing they claim for adobo, but that's another story.
I've also met a Malaysian chef who insisted that humba came from his country.
Humba is made by frying pieces of pork, usually pork belly, then stewing the meat in a mixture of soy sauce, star anise, ngo hiong (five spice) powder and other spices, and brown sugar. This give the meat a dark brown or maroon color while the flavor is halfway between savory and sweet. Most humba are served with a reduced version of the stewing liquid. This is usually sprinkled over rice for a more tasty experience.