Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, humba - braised pork belly. One of my favorites food recipes. For mine, I am going to 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 (HOOM-BAA) is a Filipino dish similar to adobo, and popular in central part of the Philippines, particularly among the Visayan speaking people.
Humba - Braised Pork Belly is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Humba - Braised Pork Belly is something which I have loved my entire life. They’re fine and they look wonderful.
To get started 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 can achieve that.
The ingredients needed to make Humba - Braised Pork Belly:
- Prepare 1 block tofu in fermented black bean sauce
- Prepare 4 cloves garlic
- Prepare 1 medium onion chopped
- Get 1 tsp black pepper corn
- Get 4 Bay leaves
- Make ready Pork belly or Pigue
- Get 1/4 cup brown sugar
- Prepare 1/4 cup soy sauce
- Take 1/8 cup sugar cane vinegar
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. Many Filipinos cook humba without rendering the. This Filipino recipe is a popular filipino dish in the Visayas and Mindanao regions of the Philippines, of course that's based on my knowledge because I used to lived from these two areas.
Steps 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. :)
In Luzon region, I know they have a humba version too but don't know how they call them. Humba is a braised pork dish. 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.
So that’s going to wrap it up with this special food humba - braised pork belly recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
