Humba Braised Pork Belly Recette

Comment préparer Humba Braised Pork Belly

1. Parboil a 2-pound whole pork belly in 1 liter of water for 10 minutes. Remove and let cool slightly before cutting into 5 equal portions.
2. Reserve the parboiling broth.
3. Using a sharp knife, carefully score the skin side of each pork belly portion, creating criss-cross slits approximately 1 cm apart and 0.5 cm deep. This helps the skin crisp up during cooking.
4. In a large bowl, combine the pork belly portions with the remaining ingredients. Ensure the pork is well coated in the marinade. Cover and refrigerate overnight (or for at least 6 hours) for optimal flavor infusion.
5. The next morning, bring the reserved broth to a boil in a large pot or Dutch oven. Add the marinated pork belly and all remaining marinade ingredients. Bring to a simmer, then reduce heat to low, cover, and braise for 1 hour and 30 minutes, or until the pork is incredibly tender and easily falls apart. Skim off any excess fat that rises to the surface during cooking.