Pork humba is a sweet, sour and salty Filipino dish cooked in low heat until the pork fat becomes super soft and resembles a melt in your mouth texture. The ingredients are somewhat similar to adobo but actually they taste different, mainly because of the addition of the pineapple juice. Try this recipe on your next family gathering or outing. Your family and friends will love this!
• 700 grams pork belly, cut into cubes
• 240 mL Pineapple juice
• 1 large onion
• 5 cloves garlic
• 3 tbsp Soy sauce
• 2 tbsp Vinegar
• 3 tbsp Brown sugar
• 3 pcs bay leaves
• 1 tsp Whole black pepper
1. First, fry the pork belly in a small amount of oil. The pork will release its own fat, so a small amount of oil will do. Fry until each side turned brown. This step will help retain the shape of the pork during long simmering hours.
2. The next step is to simmer the pork in a pot with the rest of the ingredients. Combine pineapple juice, soy sauce, garlic, onion, bay leaves, sugar and pepper. Stir the mixture and add the pork.
3. Simmer in low heat for 30 mins or until the pork skin can be pricked without any resistance. Add a bit of water if necessary.
4. Once the pork is tender, pour in the vinegar. Do not stir the mixture. Just cover and simmer for 2-3 mins.
5. Season with salt if needed. The final output must have a thick sauce consistency. Serve with rice. Enjoy!