Pork Humba
A classic Filipino braised pork belly dish with a rich, sweet-savory dark sauce infused with garlic and bay leaf. Tender, melt-in-your-mouth pork in a glossy, caramelized glaze.
- Total time
- 120 min
- Servings
- 6
- Calories
- 650
- Protein
- 25g
Ingredients
- 2 pounds pork belly
- 6 cloves garlic
- 2 leaves bay leaf
- ½ cup soy sauce
- ¼ cup vinegar
- ¼ cup brown sugar
- 1 teaspoon black pepper
- 2 cups water
- 2 tablespoons oil
Instructions
- 1
Cut pork belly into 2-inch chunks and pat dry with paper towels.
- 2
Heat oil in a heavy pot over medium-high heat and brown pork on all sides.
- 3
Add minced garlic and bay leaf, sauté for 1 minute until fragrant.
- 4
Pour in soy sauce, vinegar, brown sugar, and black pepper; stir to combine.
- 5
Add water, bring to a boil, then reduce heat to low and simmer covered for 1.5 hours.
- 6
Uncover and simmer for 20 more minutes until sauce thickens and pork is tender.
- 7
Serve hot with steamed rice, spooning extra sauce over the top.
Tools you’ll need
- heavy pot or Dutch oven
- knife
- cutting board
- measuring cups and spoons
- wooden spoon
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