Learn The Secret To Juicy, Fall-off-the-bone Pork Belly Humba – No Prior Cooking Experience Required!

Pork belly humba is a classic Filipino dish that tantalizes taste buds with its rich, savory flavors and tender, melt-in-your-mouth texture. If you’re looking to impress your family and friends with a culinary masterpiece, this comprehensive guide will walk you through every step of creating this delectable dish.

Ingredients

• 1 kg pork belly, cut into cubes
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 teaspoon annatto powder
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup pork stock or water
• 1 tablespoon cornstarch (optional)

Instructions

1. Marinate the Pork Belly

In a large bowl, combine the pork belly, soy sauce, vinegar, brown sugar, peppercorns, bay leaf, and annatto powder. Mix well to coat the pork evenly. Cover and refrigerate for at least 4 hours, or overnight.

2. Sauté the Aromatics

In a large pot or Dutch oven over medium heat, heat some oil. Add the onion and garlic and sauté until softened and fragrant.

3. Brown the Pork Belly

Remove the pork belly from the marinade and pat it dry. Add the pork belly to the pot and brown on all sides.

4. Deglaze the Pan

Pour the marinade into the pot and bring to a simmer. Scrape the bottom of the pot to deglaze and release any flavorful bits.

5. Add the Stock or Water

Add the pork stock or water to the pot. Bring to a boil, then reduce heat and cover. Simmer for 1-1.5 hours, or until the pork belly is tender.

6. Thicken the Sauce (Optional)

If desired, mix the cornstarch with a little water to form a slurry. Add the slurry to the pot and stir until the sauce thickens.

7. Serve and Enjoy

Garnish the pork belly humba with fresh scallions or cilantro and serve with rice.

Tips for Success

• For a richer flavor, use high-quality pork belly with a good amount of fat.
• Don’t overcook the pork belly, as it will become tough.
• If you don’t have annatto powder, you can substitute it with a pinch of paprika.
• To reduce the acidity of the vinegar, add a bit of sugar or honey.
• Serve the pork belly humba with a side of spicy vinegar for dipping.

Variations

• Spicy Humba: Add a few slices of chili peppers to the marinade for a spicy kick.
• Sweet Humba: Add some pineapple chunks or sweet potato to the pot for a sweet and tangy flavor.
• Vegetarian Humba: Replace the pork belly with tofu or eggplant for a vegetarian alternative.

Pairing Suggestions

• Rice
• Steamed vegetables
• Grilled corn on the cob
• Mango salsa

Answers to Your Questions

Q: Can I use other cuts of pork besides pork belly?
A: Yes, you can use pork shoulder or pork loin, but they will not have the same richness and flavor as pork belly.

Q: How do I store leftover pork belly humba?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze pork belly humba?
A: Yes, you can freeze pork belly humba for up to 3 months. Thaw it in the refrigerator overnight before reheating.