Pork Humba
A Filipino braised pork belly dish with sweet-savory soy-vinegar sauce. Made more flavorful by adding black fermented beans (tausi) and banana blossoms.
Servings: 4
Calories: 1013kcal
Ingredients
- 2 tablspoons oil
- 1.5 pounds pork belly - cut into 1x2-inch sizes -see NOTE 1
- 4 cloves garlic -minced
- 1 medium red onion - chopped
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 cups water - add more if needed
- 1 tablespoon peppercorn
- 2 pieces bay leaves
- ¼ cup dried banana blossoms (optional)
- ¼ cup fermented black beans (tausi) - see NOTE 2
- ½ cup pineapple tidbits - liquids included (optional)
- 3 tablespoon brown sugar
Instructions
- Heat oil in a large pot over medium heat. Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.
- In the same pot, saute garlic until golden and aromatic. Add back the pork belly and stir.
- Add the rest of the ingredients and stir. Cover the pot and let it simmer for 40-50 minutes or until pork is tender. Add more water if needed until meat is fork-tender.
- Remove the cover and continue to simmer until liquid is reduced to a thick sauce.
- Transfer to a serving dish and serve with plain rice.
Notes
- NOTE 1 : If pork belly has a lot of fat, separate the fatty part from the leaner part. Sear the fatty part first to render the fats. Sear the leaner meat for shorter time so it will not dry up and become chewy.
- NOTE 2: If using dried fermented black beans, soak it a bit and rinse before adding as it may be too salty. If using the canned ones with liquid, drain the liquid.
Nutrition
Calories: 1013kcal | Carbohydrates: 23g | Protein: 23g | Fat: 93g | Saturated Fat: 33g | Cholesterol: 122mg | Sodium: 1469mg | Potassium: 561mg | Fiber: 4g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 6.5mg | Calcium: 57mg | Iron: 10.4mg