Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, humba - braised pork belly. It is one of my favorites. This time, I’m gonna make it a 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 favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Humba - Braised Pork Belly is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook humba - braised pork belly using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Humba - Braised Pork Belly:

1. Prepare 1 block tofu in fermented black bean sauce
2. Prepare 4 cloves garlic
3. Get 1 medium onion chopped
4. Make ready 1 tsp black pepper corn
5. Prepare 4 Bay leaves
6. Take Pork belly or Pigue
7. Prepare 1/4 cup brown sugar
8. Prepare 1/4 cup soy sauce
9. Make ready 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.

Steps to make Humba - Braised Pork Belly:

1. Blanch the pork belly for 4-5 minutes to remove excess fat and blood foams the wash it with cold water.
2. 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.
3. 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.

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