Ingredients for Humba Braised Pork Belly
- Liempo
- 4-5 bay leaves
- 1/4 cup white or cane vinegar
- Bean Curd
- 1 cup soy sauce
- Fresh Ground Black Pepper
- Raw Peanuts
- Brown Sugar
- 6 cloves garlic, minced
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How to Make Humba Braised Pork Belly
- 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.
- Reserve the parboiling broth.
- 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.
- 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.
- 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.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
38g
Fat
6g
Carbs
4g