20-Min Pork Humba with Rice
Filipino-style braised pork belly with a dark, sweet soy glaze — ready in 20 minutes using thinly sliced pork and a one-pan braise. Served over steamed white rice.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb pork shoulder or belly, thinly sliced
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp white vinegar
- 1.5 cups white rice (cooked)
- 2 whole bay leaves
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until it shimmers.
- 2
Add pork in a single layer and sear 2 minutes per side without stirring until browned.
- 3
Pour soy sauce, brown sugar, vinegar, and 0.5 cup water over the pork. Add bay leaves.
- 4
Bring to a boil, then reduce to medium and simmer uncovered 8–10 minutes until sauce darkens.
- 5
While pork braises, warm cooked rice in a separate pot or microwave until steaming.
- 6
Divide rice between plates and top with pork and dark, glossy sauce. Serve hot.
Tools you’ll need
- large skillet (10–12 inch)
- pot or microwave (for rice)
- wooden spoon
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