Humba – Braised Pork Belly. Try this one: braised pork belly humba. Humba is a stewed pork dish very much similar to adobo. Although these two dishes remarkably resemble each other in terms of appearance, they differ in taste.

Humba - Braised Pork Belly Said to be a derivative of the Chinese Hong-ba (also Hong-Shao-Rou or Red Braised Pork Belly). It is believed that it was introduced by Chinese immigrants and was adapted by our Visaya folks. Combine all ingredients in a big pot and bring to a boil. You can cook Humba – Braised Pork Belly using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Humba – Braised Pork Belly

  1. Prepare 1 block of tofu in fermented black bean sauce.
  2. It’s 4 cloves of garlic.
  3. Prepare 1 of medium onion chopped.
  4. Prepare 1 tsp of black pepper corn.
  5. Prepare 4 of Bay leaves.
  6. You need of Pork belly or Pigue.
  7. Prepare 1/4 cup of brown sugar.
  8. You need 1/4 cup of soy sauce.
  9. You need 1/8 cup of sugar cane vinegar.

Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

Humba – Braised Pork Belly instructions

  1. Blanch the pork belly for 4-5 minutes to remove excess fat and blood foams the wash it with cold water..
  2. 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..
  3. 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's up to you whether you like it very soft or just tender to bite. In a stockpot, place the water, onion and pork belly. Season with salt and ground peppercorns. Boil the pork belly until tender. Drain, set aside, and let it cool.

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