PORK HUMBA RECIPE

1 Kilo pork belly or adobo cut

3/4 tablespoon ground black pepper
Pepper corns
25 grams dried banana blossoms
2 to 3 regular size garlic, crushed and diced
2 regular size red onion; chopped
2/3 cup vinegar (palm vinegar or cane vinegar are preferred for a more authentic taste)
1/2 cup soy sauce
1/2 cup white sugar or brown sugar
6 bay leaves
7 star anise
1 cup of water
½ cup of salted black beans (you could get this in cans and it is best to drain most of the sauce/juice and
only use about 2-4 tablespoons worth of the sauce/juice)
Cooking oil
Salt (add to taste)

Instructions
Separate the meat that contains huge chunks of fat from those that are leaner. Put the fatty chunks on the
pan and add about half a cup of water then put a lid on it. Allow it to boil. Do this till the fat is already
reduced to oil and the meat has started to brown. Stir every now and then to avoid burning. Do not throw
away the oil from the fat.
Boil the rest of the pork in 1 cup rice water in a separate pan (put more rice water if what you put on is not
enough to submerge 3/4th of the way); add 1 table spoon of salt. Allow it to boil till the meat is tender and
the stock is reduced to half of its original volume.
Saute garlic and onion using the pork fat oil until it is brown. Add all the pork together in the pan with the oil.
Stir fry for a few minutes until the meat is slightly brown. If by this time there is too much oil in the pan, you
could remove some of the oil.
Add the water remaining that was used in boiling the pork (see above instruction). Add ½ cup of the soy
sauce, the brown sugar, the bay leaves, the ground black pepper, and the black beans with its sauce. Then
bring to a boil until most of the liquid has evaporated.

Add vinegar but do not stir. Add the dried banana blossom. Boil for a few minutes (2-3 minutes). Simmer
until a saucy consistency is achieved. Taste it to make sure that it is more sweet than vinegary. If it is too
sour, add more sugar until the desired taste is achieved. Adjust seasoning and soy sauce according to
taste.

Cooking Instructions:
Marinate pork in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
Sauté garlic and onion.
Add pork from the marinade.
Stir fry for few minutes until pork starts to render its oily fat.
Add rice water and marinade. Bring to a boil and then lower heat to medium fire.
Stew until most of the liquid has evaporated. Add brown sugar stirring once in a while. Simmer until an oily
sauce consistency is achieved.
Balance seasoning with soy sauce, vinegar, or sugar according to your taste. Serve hot!

Instructions:
Boil pork until tender?
Marinate pork in soy sauce, vinegar, bay leaves, onions, garlic, pepper corns and ground pepper for 30
minutes to one hour.
Fry marinated pork until brown.
Add water, sugar, star anise, banana blossom, bay leaves, black beans and salt to taste
Simmer until desired sauce.