PORK HUMBA😋🤤(LUNCH)
Humba is a Visayan braised pork dish similar to the classic adobo.
In my version of cooking this humba, pork belly is a slow cooked in the mixture of soy sauce, vinegar, and pineapple juice, and aromatic such as onions, garlic, whole black pepper and bay leaves and banana blossoms.
INGREDIENTS:
•1 kl. Pork Belly ( cut into 1½ cubes)
•¼ cup vinegar (silver swan brand)
•½ cup soy sauce ( silver swan brand)
•1 cup pineapple juice
•1 tbsp.cooking oil
•1 pc. onion (slice thinly)
•6 cloves garlic (peeled and minced)
•1 teaspoon whole black pepper
•4 pcs. bay leaves
•4 pcs.banana blossoms
•1 cup pineapple chunks
•salt to taste
INSTRUCTIONS:
1.In a bowl or in a plastic Tupperware, combine the pork belly, soy sauce and the pineapple juice..Marinate atleast 30 mins.( To become more delicious).Drained the combine meat from marinade.
2.In a wide pot over the medium heat,heat the cooking oil, add the garlic, and onions and then cook, stirring occasionally until it becomes aromatic.
3.Add the pork belly and cook, stirring occasionally until the pork will become lightly brown.
4.Add the reserved marinade liquid and bring to a boil and cover.
5.Add the bay leaves, and whole black pepper.
6.Add the banana blossoms and the pineapple chunks.
7.Lower the heat, cover and simmer until the pork is tender.
8.Season with salt to taste.( you can add any kind of seasoning)
9.Continue cooking until the liquid is reduced and the meat is finally cooked.
Humba bisaya is usually served as the main entree for lunch and dinner!
Let's Eat Everyone!
Happy Eating!