How to prepare pork ‘humba’

  • 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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