Humba - Filipino Braised Pork with Black Beans
- 2 lbs. pork belly or shoulder butt or hocks, cut into serving pieces
- 3 tablespoons bottled or canned fermented black beans or black bean sauce
- 1/2 oz dried lily flowers (optional)
- 3 cloves garlic, crushed
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 cups water
- 1 bay leaf
Combine all marinade ingredients in a bowl.
Add pork pieces and mix well.
Cover with a plastic wrap and let marinate in the refrigerator for 1 hour.
After 1 hour, transfer the pork and marinade into a Dutch oven or heavy pan.
Bring to a boil over high heat. Reduce heat, cover and let simmer for 1 hour or until meat is tender, stirring and adding more water as needed.
Add the black beans and lily flowers, if using; simmer for another 6 minutes or until most of the liquid has evaporated.
Transfer into a serving plate.
Serve with steamed rice.