Humba Braised Pork Belly Food
HUMBA (BRAISED PORK BELLY)
Make and share this Humba (Braised Pork Belly) recipe from Food.com.
Provided by Steve P.
Categories Pork
Time P1DT2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
- Reserve broth.
- With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
- The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.
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- Heat oil in a large pot over medium heat. 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.
- Add the rest of the ingredients and stir. Cover the pot and let it simmer for 40-50 minutes or until pork is tender. Add more water if needed until meat is fork-tender.
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- Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
- If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
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- In a stockpot, place the water and pork belly. Bring the water to a rolling boil, leaving the pork to par-boil for at least 10 minutes. Take the pot off the heat and leave the belly in the water until cool. Remove the pork from the pot and place in the freezer to quickly chill. Reserve the boiling liquid or broth and place it in a refrigerator for later use.
- In large mixing bowl, combine all the other ingredients. Mix well until the palm sugar has completely dissolved. This mixture will serve as both marinade and braising liquid.
- Once the pork belly has achieved a comfortably sliceable consistency, remove it from the freezer and cut the belly into three-inch squares. Place pork cubes in the marinade and keep in refrigerator overnight.
- An hour or two before braising, remove both the marinating pork belly and the reserved broth. Scrape off the layer of fat that has formed above the broth.
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