Izobels Braised Pork Belly Humba Recipes

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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

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

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.

BRAISED PORK BELLY ADOBO BY CHEF LEAH COHEN RECIPE BY TASTY



Braised Pork Belly Adobo By Chef Leah Cohen Recipe by Tasty image

Here's what you need: whole skin-on pork belly, kosher salt, sugar, ground black pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, water, water, soy sauce, sugar, canola oil, bay leaf powder, freshly ground black pepper, garlic, coconut vinegar, full-fat coconut milk, oil, poached eggs, ground szechuan peppercorn, scallion, garlic, fresh cilantro, jasmine rice

Provided by Pierce Abernathy

Categories     Dinner

Yield 8 servings

Number Of Ingredients 26

1 ½ lb whole skin-on pork belly
¼ cup kosher salt
2 tablespoons sugar
1 teaspoon ground black pepper
1 pod star anise
2 cloves garlic
3 bay leaves
⅓ cup soy sauce
2 tablespoons apple cider vinegar
½ gal water
⅓ cup water
1 cup soy sauce
2 tablespoons sugar
2 tablespoons canola oil
½ teaspoon bay leaf powder
1 ½ teaspoons freshly ground black pepper
3 cloves garlic
⅓ cup coconut vinegar
⅔ cup full-fat coconut milk
oil, for frying
4 poached eggs
4 pinches ground szechuan peppercorn
2 teaspoons scallion, thinly sliced, green parts only
2 teaspoons garlic, fried
4 teaspoons fresh cilantro
jasmine rice, cooked

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
  • In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
  • Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
  • Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
  • Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
  • Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
  • Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
  • Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
  • Slice the pork belly between the scores.
  • To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 9 grams, Fat 46 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams

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