Succulent Humba: Flavorful Braised Pork Belly Delight
Discover the rich and savory flavors of Filipino cuisine with this Succulent Humba recipe. This braised pork belly dish is infused with aromatic spices, tangy vinegar, and a hint of sweetness from brown sugar. Perfectly tender after a slow cook, it's ideal for family gatherings or special occasions. Serve it alongside steamed rice to soak up the delicious sauce, and impress your loved ones with this mouth-watering recipe that showcases the depth and diversity of Filipino flavors.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
liempo (pork belly, skin on)
2 1/4 lbs (Cut into 5 equal portions)
bay leaves
2 (None)
vinegar
175 ml (None)
salted bean curd
1 tablespoon (Mashed)
soy sauce
60 ml (None)
fresh ground black pepper
1 teaspoon (None)
raw peanuts
75 g (Shelled)
brown sugar
35 g (None)
minced garlic
1 tablespoon (None)
Instructions
1
In a large pot, parboil the whole pork belly in approximately 1 liter of water for 10 minutes. This step will help render some fat and prepare the meat for braising.
2
After parboiling, remove the pork belly from the pot and allow it to cool slightly before cutting it into 5 equal portions.
3
Reserve the broth for later use—this will add depth to your dish during cooking.
4
Using a sharp knife, carefully score the skin side of each pork belly portion with criss-cross slits, approximately 1 cm apart and 0.5 cm deep. This helps in rendering the fat and achieving a crispy skin.
5
In a mixing bowl, combine the scored pork belly with all remaining ingredients: bay leaves, vinegar, mashed bean curd, soy sauce, black pepper, shelled peanuts, brown sugar, and minced garlic. Ensure the pork is evenly coated in the marinade.
6
Cover the bowl with plastic wrap and marinate in the refrigerator overnight to allow the flavors to meld.
7
The next morning, take the reserved broth and bring it to a boil in a large pot. Add the marinated pork belly along with all the marinade ingredients.
8
Reduce the heat to a simmer, cover, and cook for 1 1/2 hours, or until the pork is fork-tender and the sauce has thickened. Stir occasionally and adjust seasoning if needed.
9
Once done, serve hot with steamed rice, allowing guests to pour the rich sauce over their plates.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Succulent Humba?
Succulent Humba is a flavorful Filipino braised pork belly dish known for its rich, savory, and sweet profile.
How long does it take to cook the Humba?
The dish requires parboiling for 10 minutes, overnight marinating, and a slow simmer for approximately 1 1/2 hours.
What are the main ingredients for Humba?
The main ingredients include liempo (pork belly), bay leaves, vinegar, salted bean curd, soy sauce, black pepper, raw peanuts, brown sugar, and garlic.
Why do you parboil the pork belly?
Parboiling for 10 minutes helps render some of the fat and prepares the meat for the braising process.
Should I throw away the water after parboiling the pork?
No, you should reserve the broth as it adds depth to the dish during the final cooking stage.
How should the pork belly be cut?
After parboiling and cooling, the pork belly should be cut into 5 equal portions.
What is the purpose of scoring the pork skin?
Scoring the skin with criss-cross slits helps render fat and achieve a better texture during the slow cook.
How long should the pork marinate?
For the best flavor development, the pork should be marinated in the refrigerator overnight.
What kind of bean curd is used in this recipe?
The recipe uses one tablespoon of mashed salted bean curd.
How much pork belly is required?
The recipe calls for 2 1/4 lbs of liempo (pork belly) with the skin on.
What type of sugar is best for Humba?
Brown sugar is used to provide a specific hint of sweetness and depth to the sauce.
Do I need to peel the peanuts?
The raw peanuts should be shelled before being added to the marinade.
What is the serving suggestion for Humba?
It is best served hot alongside steamed rice to soak up the rich, flavorful sauce.
How deep should the slits be when scoring the pork?
The slits should be approximately 0.5 cm deep and spaced about 1 cm apart.
What gives Humba its tangy flavor?
The tanginess comes from the 175 ml of vinegar included in the marinade.
Can I cook Humba quickly?
Humba is best cooked slowly on a simmer for at least 1 1/2 hours until the pork is fork-tender.
Is Humba a traditional dish?
Yes, Humba is a classic showcase of the depth and diversity of Filipino flavors.
How much garlic is used in this recipe?
The recipe requires one tablespoon of minced garlic.
What kind of soy sauce should I use?
The recipe calls for 60 ml of soy sauce to provide saltiness and color.
Should I cover the pot while simmering?
Yes, you should cover the pot while the pork simmers to maintain moisture and ensure even cooking.
What is the texture of the pork after cooking?
The pork should be fork-tender with a sauce that has thickened significantly.
How many bay leaves are needed?
The recipe uses 2 bay leaves for aromatic flavoring.
Can I prepare Humba for a large gathering?
Yes, its rich flavor and slow-cooked nature make it ideal for family gatherings and special occasions.
What do I do with the marinade when it's time to cook?
The marinated pork is added to the boiling broth along with all the marinade ingredients.
Is the skin left on the pork belly?
Yes, the recipe specifies using skin-on pork belly for the best results.
How much black pepper is included?
The recipe uses 1 teaspoon of fresh ground black pepper.
How many peanuts are used?
The recipe calls for 75 g of raw, shelled peanuts.
Should the pork be cold when I start simmering?
The marinated pork should be taken from the refrigerator and added directly to the boiling reserved broth.
What is the role of the salted bean curd?
Mashed salted bean curd acts as a fermented seasoning agent that adds a unique savory depth to the sauce.
Do I need to stir the pot during the long simmer?
Yes, you should stir occasionally and adjust the seasoning if needed while the pork cooks.