A handy-dandy treat that’s filled with the savory sweetness of this beloved Filipino classic.
Preparation Time: 15 minutes
Cooking Time: 65 minutes
4 pieces cuapao, store-bought
½ kilograms pork belly, cut into 1-inch chunks
4 tablespoons cooking oil
1 cup pineapple juice
1 piece medium white onion, chopped
6 cloves garlic, chopped
6 tablespoons salted black beans
2 tablespoons soy sauce
4 tablespoons vinegar
1 tablespoon brown sugar
½ cup dried banana blossoms
2 pieces bay leaves
1 piece star anise
¼ teaspoon peppercorns
1 To make the pork humba, pour oil and heat the sauce pan to medium heat.
2 Sear the pork belly until brown.
3 Add the onions and garlic and sauté until onions become transparent.
4 Add the vinegar and simmer until the vinegar is reduced. Simmer for approximately 6 to 8 minutes.
5 Add soy sauce, peppercorn, bay leaves, and pineapple juice, and simmer until the pork is tender. Add water to cover the pork. Simmer for 30 to 40 minutes.
6 Add in the salted beans and brown sugar and simmer for 6 to 8 minutes.
7 Add the banana blossoms and simmer for an additional 6 to 8 minutes. Turn off the heat and let cool.
8 Shred the pork. Slit the cuapao and stuff with shredded humba. Drizzle with the sauce so the pork won’t be too dry.
This recipe was originally published in the June-July 2015 issue of Breakfast Magazine.