Filipino Humba! Super juicy, delicious pork belly fried up and tossed with a sweet and salty sauce. One of my absolute favorites!
- 2 lb. bone-in pork belly (the cut of pork should be part lean meat, part fat; it can also be boneless)
- 1–2 cups oil for frying
- 1–2 bay leaves
- 1 onion, chopped
- 1 tablespoons oyster sauce
- 2 tablespoons soy sauce (more to taste)
- ¼ cup pineapple tidbits
- ¼ cup black beans
- ¼ cup brown sugar
- ¼ cup vinegar
- 5 cloves garlic, peeled and smashed
- 1 ¼ cup water
- ½ cup green onions
- Separate the fat from the lean meat by cutting the pork belly into medium sized pieces (about 2 inch by 1 inch). Heat the oil in a large frying pan over medium low heat and cook the pieces of pork until golden brown, about 15 minutes. Remove from oil and drain in a bowl lined with paper towels.
- Transfer the pork to a large pot and add all the remaining ingredients except the green onions. Mix well and bring to a low boil over medium heat. Cover and simmer, stirring occasionally. After 30 minutes, add the green onions and stir to mix them into the pot.
- Cover again and simmer for an additional 30 minutes, or until the pork is very tender.
I do not recommend using any other kind of meat besides pork belly. I have tried this with several cuts of pork and they are never as good as the pork belly because they dry out much faster.
- Category: Dinner
- Cuisine: Filipino
Keywords: filipino humba, humba recipe, fried pork belly