Pork Humba
A sweet-savory Visayan braise of melt-in-your-mouth pork belly cooked in soy, vinegar, and brown sugar with fermented black beans.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Pork Humba to your week, check it against your household's allergens, and build the shopping list automatically.