PORK HUMBA

Ingredients:

– 2 pounds pork belly, cut into 2-inch pieces
– 1/4 cup vinegar
– 1/4 cup soy sauce
– 2 tablespoons patis (fish sauce)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon black pepper
– 2 bay leaves
– 1 tablespoon salt
– 2 tablespoons water
– 2 tablespoons vegetable oil

Instructions:

1. Combine marinade ingredients: In a large bowl, whisk together vinegar, soy sauce, patis, sugar, garlic, ginger, pepper, and bay leaves.
2. Marinate pork: Add the pork pieces to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Cook pork: Heat oil in a large pot over medium heat. Remove the pork from the marinade, letting any excess liquid drip off. Cook the pork until browned on all sides, about 5-7 minutes.
4. Add marinade and water: Pour in the marinade and water, and bring the mixture to a boil.
5. Simmer: Reduce the heat to low and simmer, covered, for 2-3 hours or until the pork is tender and the sauce has thickened.
6. Season: Stir in salt to taste.
7. Serve: Serve the Pork Humba hot with steamed rice.

Tips and Variations:

– Use pork shoulder or pork ribs instead of pork belly for a leaner option.
– Add potatoes, carrots, or green beans to make it a hearty stew.
– Use coconut milk or cream to enrich the sauce.
– Serve with steamed vegetables or a side of steamed bok choy.