Best Izobels Braised Pork Belly Humba Recipes

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) image

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.