Pork Humba

Name: Pork Humba
Total time: 90 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs pork belly, cut into 2-inch cubes; 1/3 cup soy sauce; 1/4 cup cane vinegar; 1/4 cup brown sugar; 2 tbsp fermented black beans (tausi), rinsed; 6 cloves garlic, minced; 1 medium onion, sliced; 3 dried bay leaves; 1 tbsp whole black peppercorns; 1/2 cup dried banana blossoms, soaked (optional); 1 1/2 cups water; 1 tbsp neutral oil

A sweet-savory Visayan braise of melt-in-your-mouth pork belly cooked in soy, vinegar, and brown sugar with fermented black beans.

90 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Heat the oil in a heavy pot over medium-high and sear the pork belly cubes in batches for 4-5 minutes per batch until well browned, then set aside.

2
Lower the heat to medium, add the garlic and onion to the rendered fat, and sauté for 2-3 minutes until softened and fragrant.
3
Return the pork to the pot, add the soy sauce, brown sugar, bay leaves, peppercorns, and water, then bring to a boil before reducing to a low simmer.
4
Cover and braise for 1 hour, stirring occasionally, until the pork is fork-tender and the sauce has darkened.
5
Add the vinegar and fermented black beans without stirring for 2 minutes to cook off the vinegar's sharpness, then stir in the banana blossoms if using.
6
Simmer uncovered for 15-20 minutes until the sauce reduces to a thick, glossy glaze, then serve hot over steamed rice.

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