PORK HUMBA

How do you feel about this story?

Like
Love
Haha
Wow
Sad
Angry

Inspired from the Chinese recipe called ‘Red Braised Pork Belly’, here’s a popular Visayan dish best serve with hot steamed rice! 

Serves 5 to 6.

INGREDIENTS:

Set A:

  • 1 kg. pork belly, cut into 2-inch cubes or 1 whole hock (pata) (1.5 kg.)
  • 6 cloves garlic, smashed
  • 1 piece onion, chopped
  • 4 pieces star anise
  • 4 pieces laurel leaves
  • 1 piece cinnamon bark
  • ¾  cup soy sauce
  • ¼  cup vinegar
  • ¾ cup brown sugar
  • ¼ cup banana catsup
  • 1 teaspoon black peppercorns
  • 4 tablespoons black Beans
  • 2 cups water, for belly 
  • 4 cups water, for pata

 Set B (Optional):

  • ½ cup dried banana flowers (rehydrated)
  • ¼ cup toasted peanuts
  • 6 hard-boiled egg

Chef Tatung’s Tips:

  • Make sure to rinse the tausi (black beans) and drain well as they’re usually packed in a salty brine.
  • Do not marinate the meat for more than 8 hours, as the acidity of the vinegar will break down the meat’s protein fibers, altering the texture.
  • Cook low and slow to allow the fat to render and the meat to tenderize.
  • Use brown sugar and not white to sweeten the dish. It will enhance the rich flavor of the sauce.
- Advertisement (728x90) -

SPONSORED POST

- Advertisement (250x250)-

MORE STORIES

- Advertisement (250x250)-

Simpol Spotlight

- Advertisement (970x250) -