Humba Filipino Braised Pork With Black Beans Recipe 445

HUMBA - FILIPINO BRAISED PORK WITH BLACK BEANS RECIPE - (4.4/5)

Humba - Filipino Braised Pork with Black Beans Recipe - (4.4/5) image

Provided by á-25087

Number Of Ingredients 12

Ingredients

Marinade:
2 lbs. pork belly or shoulder butt or hocks, cut into serving pieces
3 tablespoons bottled or canned fermented black beans or black bean sauce
1/2 oz dried lily flowers (optional)
3 cloves garlic, crushed
1/2 cup white vinegar
1/2 cup brown sugar
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon whole black peppercorns
2 cups water
1 bay leaf

Steps:

Combine all marinade ingredients in a bowl. Add pork pieces and mix well. Cover with a plastic wrap and let marinate in the refrigerator for 1 hour. After 1 hour, transfer the pork and marinade into a Dutch oven or heavy pan. Bring to a boil over high heat. Reduce heat, cover and let simmer for 1 hour or until meat is tender, stirring and adding more water as needed. Add the black beans and lily flowers, if using; simmer for another 6 minutes or until most of the liquid has evaporated. Transfer into a serving plate. Serve with steamed rice.

HUMBA (BRAISED PORK BELLY)

Humba (Braised Pork Belly) image

Make and share this Humba (Braised Pork Belly) recipe from Food.com.

Provided by Steve P.

Categories Pork

Time P1DT2h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 lbs liempo (pork belly, skin on)
2 bay leaves
175 ml vinegar
1 tablespoon salted bean curd, mashed
60 ml soy sauce
1 teaspoon fresh ground black pepper
75 g raw peanuts, shelled
35 g brown sugar
1 tablespoon minced garlic

Steps:

Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
Reserve broth.
With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.

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