Recipes

Filipino Humba

140 min • 6 to 8 servings •

Marc

140 min • 6 to 8 servings•

Marc

Braised pork belly in rich soy sauce with garlic and bay leaves in a beige bowl, set on a wooden kitchen counter near a Dutch oven.

This is my adaptation of a Filipino favorite. I’ve made this for my mom and a group of Chinese grandmothers that live in my neighborhood. They all approved.

Ready

5lb pork butt (sometimes it says butt/shoulder) try and get one with as much skin as possible

a few Tbsp’s of olive oil

2 or 2 ½ cups apple cider vinegar

4 or 5 cups chicken stock (preferably home made but I’ve done it with canned stock)

1 ½ cups soy sauce

6 Tbsp brown sugar

whole head of garlic, chopped

3 laurel leaves (bay leaves)

a hand full of whole black peppercorns (aprox 3 Tbsp’s)

2 Tbsp dried or 3Tbsp fresh oregano

Set

Dutch oven or large roasting pan

Go!

Cut the meat into 4-5 pieces

Sear the meat in small amount of olive oil over a high heat

Add 2 parts chicken stock to every 1 part apple cider vinegar ( fill until the meat is ¾ covered).

Add brown sugar, soy sauce, full head of garlic in whole cloves, laurel leaves, black peppercorns and oregano.

Reduce heat and cook uncovered. Should take like 2 hours to cook but you should check every ½ hr and move the pork pieces around. You’ll know it’s done when the sauce get’s sticky and the meat is breaking apart.

Filipino pork

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