Manong Ken's Recipe of the Month - December 1997

Humba (Braised Pork Belly)

Ingredients

2.2 lbs liempo (pork belly, skin on)	2 bay leaves
175 cc vinegar	1 tbsp salted bean curd, mashed
60 cc soy sauce	1 tsp freshly ground black pepper
75 g raw peanuts, shelled	35 g brown sugar
t1 tbsp minced garlic

Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions. Reserve broth.

With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.

The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.

Source: Glenda Rosales-Barretto's Flavors of the Philippines, available at Made in the Philippines (as well as West Dundee's Estrallado family's recipe).

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