Humba

Ingredients:

3/4 tbsp ground black pepper

25 grams dried banana blossoms (optional)

1 kilo pork belly, cut medium pieces

3 cloves garlic, crushed and diced

2 medmium red onion, chopped

2/3 cup vinegar (pal or cane if available

1/2 cup soy sauce

1/2 cup white sugar or brown sugar

6 pieces bay leaf

7 pieces star anise

1 cup rice wash (water from washed rice or just water)

1/2 cup salted black beans , drained (save the juice) 

cooking oil

salt to taste

Direction:

1. Separate the meat that contains huge chunks of fat from those that are leaner. Put the fatty chunks on the pan and add about half a cup of water then put a lid on it. Allow it to boil. Do this until the fat is already reduced to oil and the meat has started to brown. Stir every now and then to avoid burning. Do not throw away the oil from the fat.

2. Boil the rest of the pork in 1 cup of rice water in a separate pan (put more rice water if what you put in the pan with the oil. Stir fry for a few minutes until the meat is slightly brown.

4. Add the water used in boiling the prok. Add the soy sauce, brown sugar, bay leaves, star anise, ground black pepper, dried banana blossoms and the black beans with its sauce. Then bring to a boil until most of the liquid has evaporated.

5. Add vinegar but do not stir. Simmer until sauce consistency is achieved. Taste it to make sure that it is more sweet then vinegary. If it is too sour, add more sugar until the desired taste is achieved. Adjust seasoning and soy sauce according to taste.

6. Serve hot and enjoy