Humba - Braised Pork Belly
Trivia: Humbà, also spelled hombà, is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar.
Humba - Braised Pork Belly
Trivia: Humbà, also spelled hombà, is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar.
Open in Cookpad AppSteps
- 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. :)
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