Best 3 Humba Braised Pork Belly Recipes

HUMBA (BRAISED PORK BELLY)

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.

IZOBEL`S BRAISED PORK BELLY ( HUMBA )

Steps:

• 1. Combine 2 pounds pork belly with 1 cup pineapple juice, 3 cloves garlic, 1/2 cup vinegar, 1/2 cup brown sugar, 1/2 cup soy sauce dark, 1 piece bayleaf, 1 tsp cracked peppercorns, 1 tsp extra virgin olive oil, 1 tsp salt & 1 large chopped onion. Marinate for 15 minutes.
• 2. Transfer everything in a cooking pot.
• 3. In a medium heat, cook for 30 minutes, then mix & add 1/2 cup water. Then continue cooking for another 30 minutes.
• 4. Once the pork belly is tender enough, taste it and adjust the salt and or sugar according to your taste and liking.
• 5. Simmer for another 10 minutes.
• 6. Let it sit for another 10 minutes to get that perfect taste. Serve hot with white rice. Arrange 1 sliced of boiled egg on top of the dish.
• 7. Note: You can add dried banana blossom and raisins if you wish. Dried banana blossom is available in all oriental stores all over the world.

FILIPINO BRAISED PORK BELLY - HUMBA

Steps:

• In a stockpot, place the water and pork belly. Bring the water to a rolling boil, leaving the pork to par-boil for at least 10 minutes. Take the pot off the heat and leave the belly in the water until cool. Remove the pork from the pot and place in the freezer to quickly chill. Reserve the boiling liquid or broth and place it in a refrigerator for later use. In large mixing bowl, combine all the other ingredients. Mix well until the palm sugar has completely dissolved. This mixture will serve as both marinade and braising liquid. Once the pork belly has achieved a comfortably sliceable consistency, remove it from the freezer and cut the belly into three-inch squares. Place pork cubes in the marinade and keep in refrigerator overnight. An hour or two before braising, remove both the marinating pork belly and the reserved broth. Scrape off the layer of fat that has formed above the broth. In a heavy pot, place the pork belly, the marinade and broth over high heat. Once at a boil, reduce the heat to a gentle simmer and let it cook for at least two to three hours or until tender. Watch the fatty layer of the belly. If it begins to jiggle as it braises, the pork is tender and is ready to serve. You can also use a more conventional technique which is to poke the pork with a fork. Once the pork is tender, remove the braised belly and set aside. Discard the bay leaves, turn up the heat under the braising liquid and reduce it to a slightly viscose-like sauce.