Humba (Sweet and Sticky Braised Pork Belly)
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Ingredients
- 800 g pork belly, skin scored
- 4 tbsp dark soy sauce
- 3 tbsp white wine vinegar
- 2 tbsp brown sugar
- 5 garlic cloves
- 2 bay leaves
- 100 g black beans
Nutrition (per serving)
- Calories
- 869 kcal
- Protein
- 30.7 g
- Carbohydrate
- 12.7 g
- of which sugars
- 7.9 g
- Fat
- 76.1 g
- of which saturates
- 27 g
- Fibre
- 1.5 g
- Salt
- 2.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pork belly into large chunks. Crush the garlic.
- 2
Put the pork, garlic, dark soy sauce, white wine vinegar, bay leaves and 300ml water in a large pan.
- 3
Bring to the boil, then simmer uncovered for 10 minutes without stirring.
- 4
Cover and simmer on a low heat for 50 minutes until the pork is tender.
- 5
Stir in the brown sugar and black beans and simmer uncovered for a final 10-12 minutes until the sauce is thick and sticky and the pork has no pink remaining.
- 6
Serve with steamed rice.
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