PORK HUMBA

Ingredients:

1	kg	MONTEREY PORK LIEMPO
2	cups	water

4	cloves	garlic, crushed
1/2	tsp	freshly cracked peppercorns
1/8	cup	soy sauce
1/2	cup	cane vinegar
1	tbsp	salted black beans (tausi)
1	tbsp	soy bean paste
1/2	cup	brown sugar
2	pc	bay leaves (laurel)
1/4	cup	peanuts, skin on
1	pc	star anise (sangke)

Procedure:

In a mixing bowl, combine garlic, pepper, soy sauce, vinegar, black beans, soy bean paste, brown sugar, bay leaf, star anise and peanuts. Mix well until sugar has dissolved. Add pork and coat evenly. Marinate overnight in the chiller.
In a large stockpot, add water and pork with all of its marinade. Do not stir to let the vinegar cook. Boil for 10 minutes.
Lower heat then cover and simmer pork for 1 hour or until fork tender. Add more water if sauce dries up.
Slice or cut into chunks before serving.

Makes 6-8 servings.

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