Pork Humba (Filipino Pork Belly Stew)
This Pork Humba with succulent belly is a traditional braised Filipino dish that offers the perfect balance of rich sweet and salty flavours. Easy to whip up, and sure to impress.
1 hour 15 minutes
Capable Cooks
4
What you’ll need
- 1kg SunPork Pork Belly, Rind On
- Oil, for deep frying
- 2 bay leaves
- 1 onion, chopped
- 1 Tbsp. black peppercorns
- 1 Tbsp. oyster sauce
- 3 Tbsp. soy sauce
- 5 cloves garlic, peeled and smashed
- ¼ cup pineapple, cut into chunks
- ¼ cup black beans
- 400ml water
- 60ml vinegar
How to make it
- Cut the belly into bite size cubes and deep fry for 10-15 mins until golden.
- Add the pork and all the remaining ingredients to a large pot.
- Stir well, bring to a low boil then simmer for 1 hr over low-med heat.
