Humba (Braised Pork Belly) |
|
 |
Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
|
I have not tried this. Ingredients:
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 |
Directions:
1. Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
2. Reserve broth.
3. 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.
4. 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.
|
|