Humba (Filipino Style Red Braised Pork Belly) by Jhapet Añasco
Jump to ingredientsPork belly braised until tender in soy sauce, vinegar, brown sugar, and Mama Sita's Oyster Sauce, with fermented black beans (tausi) and a touch of pineapple for sweetness. Jhapet Añasco is a foodie content creator from Ormoc, Leyte. He is a farmer by day, Call Center Agent by night. His advocacy is to promote traditional dishes in the province to sustain the culture and beauty of Filipino recipes. His recipe for Humba is adapted from Foxy Folksy's (https://www.foxyfolksy.com/pork-humba/).
- Cooking time: Cook 30 min
- Yield: 10
- Difficulty: Beginner
- Ingredients: 14 ingredients
- Steps: 5 steps
First published
Ingredients
Check off each ingredient as you go.
Mama Sita’s in this list
Instructions
Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.
In the same pot, sauté garlic until golden and aromatic. Add back the pork belly and stir.
Add Mama Sita’s Oyster Sauce and the rest of the ingredients and stir. Cover the pot and let it simmer for 30 minutes or until pork is tender. Add more water if needed until meat is fork-tender.
Remove the cover and continue to simmer until liquid is reduced to a thick sauce.
Transfer to a serving dish and serve with plain rice.
