HUMBA (BRAISED PORK BELLY)

Humba (Braised Pork Belly) image

Provided by Steve P.

Categories Pork

Time P1DT2h

Yield 4-6 serving(s)

Number Of Ingredients 9

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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.