Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, humba - braised pork belly. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Franco made braised pork belly or "Humba" for us. This slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Humba Bisaya or Bisaya pork adobo is a slow cooker pork belly in one pot.
Humba - Braised Pork Belly is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Humba - Braised Pork Belly is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have humba - braised pork belly using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Humba - Braised Pork Belly:
- Get 1 block tofu in fermented black bean sauce
- Make ready 4 cloves garlic
- Prepare 1 medium onion chopped
- Take 1 tsp black pepper corn
- Make ready 4 Bay leaves
- Make ready Pork belly or Pigue
- Take 1/4 cup brown sugar
- Get 1/4 cup soy sauce
- Take 1/8 cup sugar cane vinegar
Humba is sweet, sour, and salty, and adobo is sour and salty. Yes, that sugar made a difference. Braised Pork belly or HUMBA ( as filipinos call it ) is one of my favorite filipino comfort food. Humba is a braised pork dish.
Instructions to make Humba - Braised Pork Belly:
- Blanch the pork belly for 4-5 minutes to remove excess fat and blood foams the wash it with cold water.
- Add the soy sauce, vinegar, peppercorns, sugar, onions, garlic and fermented tofu then slow cook over Low heat the belly in sauce for about an hour and half.
- You may use pressure cooker, which will cook the meat for about 15 minutes, but I prefer the slow cooking under Low heat method for savoury flavour. :)
It starts with a slab of pork belly which is patted dry and seared in hot oil. The seared meat is then braised in a mixture of Or you can use humba as filling for cua pao. Buy manthao from the grocery (or Asian section of the grocery), steam the bread until soft and springy. Humba (HOOM-BAA) is a Filipino dish similar to adobo, and popular in central part of the Philippines, particularly among the Visayan speaking people. The difference is the type of meat used which is pork belly, which has skin, fat, and lean portions.
So that’s going to wrap it up for this exceptional food humba - braised pork belly recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
