Ingredients:
1 kilo of uncut pork belly
4 tbsps. of vinegar
6 tbsps. of dark brown sugar
1 whole garlic
1 whole onion
1 laurel leaf
20 peppercorns
a bunch of dried oregano (available in the spice section of supermarkets and vegetable stalls in wet markets)
2 heaping tbsps. of undrained tausi (canned tausi is available in supermarkets)
meat broth or water
chopped cilantro for garnish (optional, but recommended)

Directions:
1. Lay the pork belly on a chopping board. With a sharp knife, make incisions about half an inch deep on the rind, running the entire width of the pork belly about half an inch apart. Place the pork belly on a baking dish, skin side up, and grill in a very hot oven (200oC) for about 30 to 40 minutes or until the rind is very well browned, puffed and crisp.

2. Place the pork belly in a cooking pan. Pour enough broth (or water) to reach about 3/4 of its height. Add the whole garlic, whole onion, peppercorns, tausi, oregano, vinegar, sugar and laurel leaf. Cover tightly and simmer for an hour to an hour and a half. Add more broth or water if the liquid dries up before the pork is thoroughly cooked.

3. Transfer the pork to a chopping board and cut through the incisions. Arrange on a serving platter. Strain the sauce and pour over the pork. Garnish with chopped cilantro.

Labels: Humba, Recipes