Serves: 8
1 kg. pork belly or shoulder chops, or leg chops or loin chops (cut into large cubes)
4 cloves garlic, crushed
2 Tbsp white vinegar
3 Tbsp soy sauce
dash of salt
lard or oil for frying if necessary
Add all ingredients and marinade for 30 minutes except lard or oil. Put marinated meat into a frying pan, cook over high heat. Bring to boil then reduce heat and simmer until all broth has evaporated. Add lard or oil if needed and fry pork meat until evenly brown all over.
The same recipe applies to adobong manok(fried chicken pieces)
For humba (Simmered pork pieces) follow the previous recipe and put fried pork pieces in a casserole pan or heavy sauce pan and add :
4 cloves garlic, crushed
10 sprigs of spring onions
1/4 cup vinegar
1/2 cup dried lily buds (available in most chinese shops) this is the flower of the banana blossoms
1-2 Tbsp. salted black beans (available in most chinese shops in small tins)
1 1/2 - 2 cups water
1/2 tsp brown sugar
Bring to boil, then lower heat, cover and simmer until pork meat is tender. Season according to taste.
There is so much variations nowadays, but I still cook my humba the old fashioned way.
Some cooks do add sometimes a couple of bay leaves and cracked pepper, but this is entirely up to your taste buds. I do prefer to have the pork belly or the leg chops for humba, the thicker the fat of the meat is the better, I remember my mother saying this.
Thanks
By: Babes_2U