• 1 k of pork belly (liempo)
• ½ c  soy sauce
• ½ c vinegar
• ½ c pork stock
• 3 star anise
• 4 cloves of garlic
• 3 bay leaves
• 1 tsp  sugar
• 1 tsp of cracked black pepper
• 1 c banana blossom
• 1 medium onion, chopped

Cut liempo into big chunks, 2×2 inches, then boil for about 1½ hours. Once tender, separate fat by slicing.

In a large casserole, saute garlic and onion, add the pork cubes, then put vinegar, soy sauce and pork stock. Add cracked black pepper or peppercorn.

Cook and simmer for approximately 1 hour until pork is tender and absorbs flavor and color.

Add banana blossoms and sugar, cook until sauce thickens.

Serve hot. (It is usually better to serve humba a day later).