Yield: 6 persons

• 1 kg pork belly
• 200 g azucena (dried banana blossoms)
• 125 ml soy sauce
• 50 g garlic, pounded
• 10 g bay leaf
• Salt, to taste
• 10 g peppercorn
• 50 g brown sugar
• 250 ml native vinegar
• 500 ml water (or until tender)

Cut pork belly into large cubes (2 x 2 inches), and place in a heavy saucepan. Add the rest of the ingredients and bring to a boil. Lower the heat and simmer until pork is tender. Humba should be so tender that it will melt in your mouth.

Best served with hot steaming rice.

Fish Linarang

Yield: 10 persons

• 1 kg fish (mamsa or tangigue) cut into 1×1-inch cubes
• ½ ripe tomato, cut into wedges
• 100 g white onion
• 50 g garlic
• 200 g kamias/iba, cut into wedges
• 50 g chili finger
• 1.5 l water
• 100 g spring onion
• 100 ml  cooking oil
• 50 g ginger
• Salt and pepper to taste

Sauté onion, stalk of spring onion, garlic, ginger, tomato and kamias in oil. Sauté until the tomatoes are tender. Then add chili finger. Add the fish and simmer for three minutes, add in water and let it boil for 15 minutes. Season with salt and pepper to taste.

Garnish with tomato, kamias and stalk of spring onion before serving.