Saturday, July 30, 2011

humba (braised pork)


1 kilo pork belly (cut at desired sizes, but at least 1 inch thick)
5 cloves garlic (big variety, such as the one called Taiwan)
5 tbsp cooking oil
1/2 cup soy sauce
1 cup water
4 tbsps brown sugar
3 pcs laurel leaves
10 pcs peppercorn
50 g. dried shitake mushroom (optional, soaked in water)
1 tbsp salted black beans
20 g. fried peanuts (whole nuts)

Cooking procedure:
  1. Heat the pan
  2. Saute garlic in oil
  3. Add pork and stir till meats are seared
  4. Add soy sauce, sugar, laurel leaves, peppercorn, salted black beans, then peanuts
  5. Add water and boil (increase the fire)
  6. After about 10 minutes of boiling, reduce fire and simmer till meats are tender
It is necessary to add 1/4 glass of water when sauce is about to get dry and yet the meat are still not tender. Repeat this again and again until the meat are really tender that a spoon would easily sink into it when poked.

More about humba

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Author of Philippine Food, Cooking, and Dining Dictionary. A lexicographer since the age of 14.  Filipino Linguist. Blogger with 11 blog sites. Researcher of food culture, pop culture, places, structures, transportations, churches and whatever interest him about the Philippines. Visual artist. Photographer. Traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints. 

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