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Humba Tuesday, November 20, 2007 My mother used to cook humba or braised pork belly at least once a week. Humba or Braised Pork Belly is one of the comfort foods of every Filipino household. It’s a popular filipino food dish somewhere in the Visayas and Mindanao regions. You should try this. It's so yummy! Ingredients: 1 kilo of uncut pork belly 4 tbsps. of vinegar 6 tbsps. of dark brown sugar 1 whole garlic 1 whole onion 1 laurel leaf 20 peppercorns a bunch of dried oregano (available in the spice section of supermarkets and vegetable stalls in wet markets) 2 heaping tbsps. of undrained tausi (canned tausi is available in supermarkets) meat broth or water chopped cilantro for garnish (optional, but recommended) Directions: 1. Lay the pork belly on a chopping board. With a sharp knife, make incisions about half an inch deep on the rind, running the entire width of the pork belly about half an inch apart. Place the pork belly on a baking dish, skin side up, and grill in a very hot oven (200oC) for about 30 to 40 minutes or until the rind is very well browned, puffed and crisp. 2. Place the pork belly in a cooking pan. Pour enough broth (or water) to reach about 3/4 of its height. Add the whole garlic, whole onion, peppercorns, tausi, oregano, vinegar, sugar and laurel leaf. Cover tightly and simmer for an hour to an hour and a half. Add more broth or water if the liquid dries up before the pork is thoroughly cooked. 3. Transfer the pork to a chopping board and cut through the incisions. Arrange on a serving platter. Strain the sauce and pour over the pork. Garnish with chopped cilantro. Posted by Nita | Permalink | 2 Comments | Feeling Lucky? 2 Comments: At November 20, 2007 at 11:44 PM,  Mich said… oh my, I loooove Humba! Pa-copy ng recipe ha! ;)   At November 21, 2007 at 5:33 AM,  Mai said… uy humba! ito ang isa sa mga masterpieces ko when I started to learn cooking. Thanks for sharing your recipe. :)   Post a Comment No spamming please. Spam comments will be deleted. << Home   Tweet This!