Pork Humba Recipe Bisaya Version

Preparation:

1. Clean and slice the meat into cube-sized pieces. Then wash and dry them with a paper towel. Set aside.

2. Peel and crush the garlic.

Cooking:

1. In a pan, preferably non-stick. Arrange the pork belly slices in one layer. Turn on the heat and pan-fry them on both sides until the color changes and most of the oil comes out of the meat.

2. When the meat has turned brown and most of the fat has rendered, remove it from the heat and transfer it to a large cooking pot. Disregard the rendered fats from the pork belly.

3. In a small mixing bowl, combine soy sauce, vinegar, and sugar. Mix thoroughly, then pour the mixture over the pork in the pot.

4. Add the garlic, peppercorns, and dried bay leaves. Pour in the water and bring it to a boil.

   Note: Adjust the amount of water and add more as needed; the tenderness of the meat will depend on its quality. When the water reaches a boil, reduce the heat and simmer for 1 hour, or until the meat is tender.Tips: Stir occasionally as required during the simmering of the meat to avoid burning at the bottom of the pot.

5. In the middle of the simmering, add the salted black beans (tausi) and dried banana blossoms.

6. Once the pork has become tender and the sauce has thickened, take the pot off the heat.

   By the way, don’t forget to taste the sauce before serving. Adjust the taste according to your preferences as necessary.

7. Transfer to a serving dish and serve with a lot of rice.

   Happy cooking, share and enjoy the food.