Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons cooking oil over medium-high heat and sear 1 kilogram of pork belly cubes until browned on all sides, then remove the pork and set aside.

2. 2

   In the same pot, add 1 large red onion and 1 whole head garlic, sautéing for 3 minutes until fragrant.

3. 3

   Return the seared pork belly to the pot and pour in 1/2 cup soy sauce and 1/4 cup cane vinegar, bringing the mixture to a simmer.

4. 4

   Stir in 1/4 cup packed light brown sugar, 1/4 cup rinsed fermented black beans, 3 bay leaves, 2 pieces star anise, and 1 teaspoon whole black peppercorns.

5. 5

   Add 1 cup water or chicken broth, cover the pot, reduce heat to low, and simmer for 90 minutes or until the pork is fork-tender.

6. 6

   Incorporate 400 grams of drained and rinsed banana blossoms into the pot and continue to simmer uncovered for an additional 30 minutes, allowing the sauce to slightly thicken.

7. 7

   Serve the Filipino Pork Humba hot, optionally garnished with 1/4 cup toasted salted peanuts.