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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


What you’ll need

  1. 1kg SunPork Pork Belly, Rind On
  2. Oil, for deep frying
  3. 2 bay leaves
  4. 1 onion, chopped
  5. 1 Tbsp. black peppercorns
  6. 1 Tbsp. oyster sauce
  7. 3 Tbsp. soy sauce
  8. 5 cloves garlic, peeled and smashed
  9. ¼ cup pineapple, cut into chunks
  10. ¼ cup black beans
  11. 400ml water
  12. 60ml vinegar

How to make it

  1. Cut the belly into bite size cubes and deep fry for 10-15 mins until golden.
  2. Add the pork and all the remaining ingredients to a large pot.
  3. Stir well, bring to a low boil then simmer for 1 hr over low-med heat.