Humba: Adobong Bisaya

Humba: Adobong Bisaya


Ingredients:
1 kilo pork belly, cut into big cubes
1/2 head garlic,peeled, crushed
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. brown sugar
3-5 pcs. bay leaf
1 tsp. peppercorns, crushed
salt

Cooking Instructions:

In a thick sauce pan put all ingredients add enough water to cover meat and bring to a boil. Set heat to medium low and simmer for 1 1/2 to 2 hours or until the pork belly are tender. Remove all scum that rises, add more water as necessary. When pork skin turns to gelatine like texture. Correct saltiness and sweetness according to taste, set heat to low and continue to simmer until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom. Serve with a lot of rice,

source: http://www.overseaspinoycooking.com

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