PORK HUMBA


Ingredients:

1 kg MONTEREY PORK LIEMPO
4 cloves garlic, crushed
1/2 tsp freshly cracked black pepper
1/8 cup soy sauce
1/2 cup cane vinegar
1 tbsp salted black beans (tausi)
1 tbsp soy bean paste (tajure)
1/2 cup brown sugar
1 pc bay leaf
1/4 cup peanuts skin on
1 pc star anise
2 cups water

Procedure:

1. In a mixing bowl, combine garlic, pepper, soy sauce, vinegar, black beans, soy bean paste, brown sugar, bay leaf, star anise and peanuts.  Mix well until sugar has dissolved.  Add pork and coat evenly.  Marinate overnight in the chiller.

2. After marinating, in a large stockpot add water and pork with all of its marinade.  Bring to boil and do not stir to let the vinegar cook.

3. After 10 minutes, lower heat, cover and simmer pork for 1 hour or until fork tender.  Add more water if sauce dries up.

 

Makes 5 servings.
(Yield: 1pc pata 2cups sauce / 125g of pata and 100g sauce)
Tips: You can use MAGNOLIA WHOLE PORK BELLY (LIEMPO) as substitue.


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