Pork Humba

( pic:PanlasangPinoy.com)

I. Pork Humba
Ingredients

        2 lbs pork belly
     1 cup Pineapple juice
     1 large onion, diced

         5 cloves garlic, minced

         2 tablespoons salted black beans

         2 tablespoons soy sauce

         2 tablespoons vinegar

         2 ½ tablespoons brown sugar

         ½ cup dried banana blossoms

         2 pieces dried bay leaves

         1 teaspoon whole peppercorn

Instructions

1.     Heat the cooking pot then brown the pork belly

2.     Add the onions and garlic and cook until the onions are soft

3.     Put-in the soy sauce, peppercorn, bay leaves

4.     Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)

5.     Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes

6.     Spoon-in the salted black beans and brown sugar then simmer for 5 minutes

7.     Add the dried banana blossoms and simmer for 5 to 8 minutes

8.     Transfer to a serving plate and serve. Share and enjoy!

II. Humba(with Mushroom)


1 kilo pork, (use sliced pork knuckles), cleaned
3/4 cup vinegar
1/4 cup soy sauce
20 whole peppercorns
1 head garlic, crushed
1/2 cup brown sugar
1/4 cup canola oil
1 1/2 cups water
1/2 teaspoon salt
2 small packs woodear mushrooms (tengang daga)
2 small packs banana blossoms (puso ng saging)



Cooking Instructions

1. Marinate pork knuckles in a mixture of vinegar, soy sauce, peppercorns, and garlic for 1 hour.

2. Place the brown sugar on a plate. Coat each pork piece with brown sugar then pan-fry in oil over medium heat until golden brown. Set aside.

3. In the same pan used for frying, put back all the meat and pour in the marinade and the water. Bring to a boil then lower heat and simmer until meat is tender. After 45 minutes of simmering, the sauce will start to thicken. Add salt and simmer for another 10 minutes.

4. In separate bowls, soak mushrooms and banana blossoms in water for 15 minutes. Once softened add to the cooking pot. Continue cooking until meat is very tender and sauce is thick.

5. Other cooks prefer using saba bananas instead of banana blossoms. You can add it whenpata is almost done and let it cook until tender.