Humba – Braised Pork Belly. Franco made braised pork belly or "Humba" for us. This slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Humba Bisaya or Bisaya pork adobo is a slow cooker pork belly in one pot.
It starts with a slab of pork belly which is patted dry and seared in hot oil. The seared meat is then braised in a mixture of fermented black beans, soy sauce, garlic, shallots, star anise, cinnamon, palm sugar, oregano and pepper. The meat is slow cooked until tender.
Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, humba – braised pork belly. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Franco made braised pork belly or "Humba" for us. This slow braised pork belly is coated in a sweet glaze of panocha or palm sugar and given depth of flavor with the addition of soy sauce, salted black beans, and star anise. Humba Bisaya or Bisaya pork adobo is a slow cooker pork belly in one pot.
Humba – Braised Pork Belly is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Humba – Braised Pork Belly is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have humba – braised pork belly using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Humba – Braised Pork Belly:
- Make ready 1 block of tofu in fermented black bean sauce.
- Take 4 cloves of garlic.
- Prepare 1 of medium onion chopped.
- Prepare 1 tsp of black pepper corn.
- Get 4 of Bay leaves.
- Make ready of Pork belly or Pigue.
- Get 1/4 cup of brown sugar.
- Take 1/4 cup of soy sauce.
- Make ready 1/8 cup of sugar cane vinegar.
Humba (HOOM-BAA) is a Filipino dish similar to adobo, and popular in central part of the Philippines, particularly among the Visayan speaking people. The difference is the type of meat used which is pork belly, which has skin, fat, and lean portions. Many Filipinos cook humba without rendering the. Try this one: braised pork belly humba.
Instructions to make Humba – Braised Pork Belly:
- Blanch the pork belly for 4-5 minutes to remove excess fat and blood foams the wash it with cold water..
- Add the soy sauce, vinegar, peppercorns, sugar, onions, garlic and fermented tofu then slow cook over Low heat the belly in sauce for about an hour and half..
- You may use pressure cooker, which will cook the meat for about 15 minutes, but I prefer the slow cooking under Low heat method for savoury flavour. :).
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 is sweet, sour, and salty, and adobo is sour and salty. Yes, that sugar made a difference. Braised Pork belly or HUMBA ( as filipinos call it ) is one of my favorite filipino comfort food.
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