Monday, February 17, 2014

Humba Recipe

I am one happy, happy girl! No, I don't have a new handbag or pair of shoe. Those things, though could may any girl including myself happy, wouldn't make me this giddy. I did some shopping though. I just purchased the fattest, unhealthiest looking pork belly in the supermarket today! Yay! I have been meaning to cook some Humba for months and now is just the perfect day to do it.  What could be better than an artery clogging, fatty meat, swimming in caramelized sugar?! This is not for the faint hearted and health conscious. Thankfully, I ain't both. Tsehee!

Humba Recipe ala Emily

500 g Pork belly, cut into cubes
1/2 cup light soy sauce
6 cloves  of garlic, crushed
1/4 cup apple cider vinegar + 1/4 cup balsamic vinegar
1/2 tsp of powdered star anise
salt and pepper
3 tbsp brown sugar 
Optional: 2 tbsp of tausi or fermented black beans 

1.Marinate pork belly in soy sauce, garlic, vinegars, star anise, salt and pepper  .Cover and refrigerate for about 30 mins. 

2.Heat oven to 190 ° C, bake pork belly and marinade, baking pan covered with aluminum foil, for about 1 1/2 hours or until meat is pork tender.Once meat is tender, take meat the out from the baking dish, save the sauce.

3. Heat a  non stick pan. Add in the pork belly, oil seeps out of the meat as it cooks, browning the meat in its own essence. Add in tausi if using. Sprinkle  brown sugar and stir until it caramelizes.

Stir in sauce. Test taste , season with salt or pepper if needed. 

Sprinkle with toasted minced garlic and serve. Stop grinning as you look at it and start digging..Blessing or a curse? Your choice but while contemplating on it,enjoy that belly with fluffy, white rice.

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