Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, humba - braised pork belly. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Franco made braised pork belly or "Humba" for us. This slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Humba (HOOM-BAA) is a Filipino dish similar to adobo, and popular in central part of the Philippines, particularly among the Visayan speaking people.
Humba - Braised Pork Belly is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Humba - Braised Pork Belly is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have humba - braised pork belly using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Humba - Braised Pork Belly:
- Prepare 1 block tofu in fermented black bean sauce
- Get 4 cloves garlic
- Take 1 medium onion chopped
- Prepare 1 tsp black pepper corn
- Make ready 4 Bay leaves
- Get Pork belly or Pigue
- Take 1/4 cup brown sugar
- Prepare 1/4 cup soy sauce
- Prepare 1/8 cup sugar cane vinegar
Braised Pork belly or HUMBA ( as filipinos call it ) is one of my favorite filipino comfort food. Humba is a braised pork dish that is similar to the popular Filipino adobo dish. Pork belly is normally used but other parts like shoulder and hocks may also be used. Humba is a braised pork dish.
Steps to make Humba - Braised Pork Belly:
- Blanch the pork belly for 4-5 minutes to remove excess fat and blood foams the wash it with cold water.
- Add the soy sauce, vinegar, peppercorns, sugar, onions, garlic and fermented tofu then slow cook over Low heat the belly in sauce for about an hour and half.
- You may use pressure cooker, which will cook the meat for about 15 minutes, but I prefer the slow cooking under Low heat method for savoury flavour. :)
It starts with a slab of pork belly which is patted dry and seared in hot oil. The seared meat is then braised in a mixture of Or you can use humba as filling for cua pao. Humba (homba), which literally translates to tender (hum) pork (ba), is a Visayan braised pork dish similar to the classic adobo. In this sweeter and fattier regional version, pork belly is slow-cooked in a mixture of soy sauce, vinegar or pineapple juice and aromatics such as garlic, onions, peppercorns. Super juicy, delicious pork belly fried up and tossed with a sweet and salty sauce.
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