- 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).
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