PORK HUMBA


Ingredients:

1 kg MONTEREY PORK LIEMPO
2 cups water

Marinade:

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:

  1. 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.
  2. 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.
  3. Lower heat then cover and simmer pork for 1 hour or until fork tender.  Add more water if sauce dries up.
  4. Slice or cut into chunks before serving.

Makes 6-8 servings.


More Madalicious Things For You