Dinner · 90 min · filipino

Visayan Pork Humba

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Pork belly
• 1/2 cup Soy sauce
• 1/3 cup Cane vinegar
• 1/2 cup Brown sugar
• 8 cloves Garlic
• 2 tsp Black peppercorns
• 3 Bay leaves
• 1 oz Dried banana blossoms
• 4 Hard-boiled eggs

Steps

1. Sear the pork belly chunks until browned, 8 minutes; keep the rendered fat.
2. Add the garlic and cook 1 minute, then pour in the soy sauce, vinegar, and 2 cups water with the bay and peppercorns.
3. Do not stir for 3 minutes after the vinegar goes in.
4. Stir in the brown sugar; cover and braise 50 minutes at a bare simmer.
5. Soak the dried banana blossoms 15 minutes, squeeze dry, and add them with the peeled eggs for the last 20 minutes.
6. Uncover and reduce 10 minutes, until the sauce is a dark, sticky glaze. Humba should glisten like lacquer — sweet, savory, and unapologetically rich. Serve over rice.

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