Pork Humba
Ingredients:
- 1/2 kg pork belly, cut into serving pieces
- 2 tbsp Jolly Claro Palm Oil
- 1 pc small red onion, chopped
- 4 cloves garlic, minced
- 1 cup water
- 1/4 cup brown sugar
- 1 can Jolly Shitake Mushrooms 198g, sliced into strips, reserve the liquid
- 2 tbsp Jolly Salted Black Beans 180g, washed
- 1 can Jolly Garbanzos 225g, drained
- 1 tbsp soy sauce, for seasoning
- 1 tbsp vinegar
- 1 tbsp sugar
Marinade:
- 6 tbsp soy sauce
- 1/3 cup vinegar
- 3 pcs bay leaves
- 1/4 tbsp whole peppercorn
Procedure:
- Marinate pork in soy sauce, vinegar, bay leaves and pepper for 30 minutes to one hour.
- Heat Jolly Heart Mate Canola Oil in a pan and sauté onion and garlic until fragrant.
- Stir-fry pork for few minutes until it starts to render its fat.
- Add water and marinade.
- Bring to a boil and then lower heat to medium fire.
- Stew until most of the liquid has evaporated.
- Add brown sugar stirring once in a while.
- Simmer until an oily sauce consistency is achieved.
- Add in Jolly Shiitake Mushrooms and its liquid, Jolly Salted Black Beans, and Jolly Garbanzos. Simmer for 15 minutes.
- Season with soy sauce, vinegar or sugar according to your taste.
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