Humba Braised Pork Belly Recipes
IZOBEL`S BRAISED PORK BELLY ( HUMBA )
Braised Pork belly or HUMBA ( as filipinos call it ) is one of my favorite filipino comfort food. Most recipes would normally use 1 cup of water instead of pineapple juice. But mommy`s version is perfect the way it is. The blend of taste is just what makes it the best !!!
Provided by JANUARIE GIBERSON - FERNANDEZ
Categories Pork
Time 1h45m
Number Of Ingredients 13
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.
HUMBA (BRAISED PORK BELLY)
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
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.
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2014-11-03 Braised Pork Belly Humba Recipe. Thinking of what to cook for dinner? Try this one: braised pork belly humba. Humba is a stewed pork dish very much similar to adobo. Although these two dishes remarkably resemble each other in terms of appearance, they differ in taste. Humba …
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- With a sharp knife, score the skin side of each pork slab, making criss-cross slits about 1-inch apart and 1/8-inch deep.
- In a big bowl, combine vinegar and soy sauce. Add sugar and stir to dissolve completely. Add tausi, tajure, garlic, peppercorn, star anise, and bay leaf; mix well. Add pork and marinate at least two hours, preferably overnight in fridge.
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- 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.
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2019-01-16 Some say humba is originally a Chinese dish, which probably has a little truth to it. Chinese has a dish called hong ma or hong ba, a braised pork belly.Plus, …
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- Heat oil in a large pot over medium heat. Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.
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Servings 8Estimated Reading Time 5 minsCategory Pork Recipes
From yummykitchentv.com
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- Cut pork belly into serving portions then marinate it with vinegar, soy sauce, and pineapple juice. Mix well. Marinate pork belly for at least 1 hour.
- After marinating, drain the marinade sauce and reserve it. Do not throw the marinade as you will still be using it for making your pork humba sauce later.
- Pan-fry the meat until light brown and the oil from its fat comes out. Once the oil from the meat has been rendered, remove the cooked meat from the pan while leaving the rendered oil for sautéing. Set aside the cooked meat.
- (Note: Base on my experience, during this stage, be extra cautious because the hot oil will splatter and burn you. You can use a splatter guard or leave the pan covered and cook on low heat.)
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