Easiest Way to Prepare Deliciously Humba - Braised Pork Belly Recipe

Humba - Braised Pork Belly. Worcestershire sauce hot fluffy rice Cooking Procedures : In a pan, melt butter over medium heat. The method of cooking is similar to adobo (chicken or lean pork) by simmering the meat in a marinade of soy sauce, vinegar, brown sugar, bay leaf, and peppercorns. The difference is the type of meat used which is pork belly, which has skin, fat, and lean portions.

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. You can have Humba - Braised Pork Belly using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Humba - Braised Pork Belly

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

Humba is sweet, sour, and salty, and adobo is sour and salty. Pork humba, a dish made of braised pork belly, originates from the Philippines. Sweet, savory, sticky and rich, the dish uses the unusual combination of very salty preserved black beans and star anise to flavor pork belly cooked to fork-tender. This recipe, adapted from ones by the CBC and Rasa Malaysia, includes additional ingredients, such as mushrooms and potatoes, to give the dish more.

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. :).

Humba Recipe (Braised Pork Belly) is one of the comfort foods of every Filipino household. It's a popular filipino food dish somewhere in the Visayas and Mindanao regions (I knew it because I used to lived from this two areas). I don't know how they called it in the Luzon region, but I knew they have a version of humba too. In a stockpot, place the water, onion and pork belly. Season with salt and ground peppercorns.