From the recipe collection
Humba (Visayan Braised Pork)
Visayan style sweet savoury pork belly braised with soy, vinegar, sugar, black beans, and star anise.
- Prep time
- 20m
- Cook time
- 1.5–2h
- Yield
- 6
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Ingredients
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Method
- In a pot, combine the pork belly, soy sauce, vinegar, brown sugar, garlic, onion, bay leaves, star anise, salted black beans, and enough water to cover.
- Bring to a boil over medium high heat without stirring at first to allow the vinegar to cook off slightly.
- Lower the heat to a gentle simmer and add the soaked banana blossoms if using. Cook 1.5–2 hours, stirring occasionally, until the pork is very tender.
- As the pork cooks, add a little more water if needed so it does not dry out before becoming tender.
- Once the pork is soft, continue simmering uncovered until the sauce reduces to a glossy, syrupy consistency that coats the meat.
- Season with extra sugar, soy sauce, or pepper as needed to balance the sweetness and saltiness.
- Serve humba hot with steamed rice; the sauce is rich and sticky, ideal for spooning over rice.
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