One of my fave dish in the Philippines before. We call this viand. We eat with rice always and viand is what we eat with our rice. My mother usually cook fish as we live in a fishing town (Malabon) but on special occasions we prepare pork and beef and this is a fave of everyone for its sweet taste and rich sauce. We usually use dried banana blossom which give the dish a nice smell but it is not available here. But I am so happy with my finish product would be nicer with it though.
Here is how to do Humba.
500 grams pork belly, cut into serving pieces
1 cup water
1 head garlic, crushed (adjust to your preference)
1/3 cup vinegar
1/4 cup brown sugar ( I only have dark brown Sugar)
1/4 cup soy sauce
1 teaspoon peppercorns
1/2 cup dried banana blossoms (I skipped this as it is not available here)
salt to taste
Sunflower Oil for frying
1. Combine pork belly, soy sauce, vinegar and garlic in a bowl and marinade for at least an hour. (I did mine overnight) inside the refrigerator
2. Remove the pork from the marinade sauce. Add sugar to a tray and coat the pork. Fry in oil and set aside.
3. In the same pan where you fried your pork add the marinade sauce, water and pork.
4. Simmer and add salt.
5. Reduce the liquid till the sauce is thick and the pork is soft. Remove from heat and serve!
1. You may also add potatoes, hard-boiled eggs or salted black beans.
2. Best serve with rice.