Humba (Braised Pork Belly)

Name: Humba (Braised Pork Belly)
Prep time: 24 h
Cook time: 2 h
Total time: 26 h
Yield: 4-6 serving(s)
Ingredients: 2 1/4 lbs liempo (pork belly, skin on); 2 bay leaves; 175 ml vinegar; 1 tablespoon salted bean curd, mashed; 60 ml soy sauce; 1 teaspoon fresh ground black pepper; 75 g raw peanuts, shelled; 35 g brown sugar; 1 tablespoon minced garlic

Submitted by Steve P.

"I have not tried this. It is an ethnic Philippines recipe posted for a request."

Download

Ready In:: 26hrs
Ingredients:: 9
Serves:: 4-6

ingredients

2 ¹⁄₄ lbs liempo (pork belly, skin on)
2 bay leaves
175 ml vinegar
1 tablespoon salted bean curd, mashed
60 ml soy sauce
1 teaspoon fresh ground black pepper
75 g raw peanuts, shelled
35 g brown sugar
1 tablespoon minced garlic

directions

Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
Reserve broth.
With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.

Questions & Replies

Got a question? Share it with the community!

Reviews

Great recipe! I like that it cooks in it's marinade so that nothing is wasted. I also liked that although it uses soy sauce and other Asian ingredients, once cooked it did not taste particularly Asian, so the dish is versatile and can be served with whatever you choose. Thanks for posting.

LucyS-D