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One Pot Braised Pork

Easy Visayan Humba

Make sure you cook plenty of rice for this dish because you’re going to need it! Humba is popular in Visaya, Central – Southern Philippines. It’s sometimes mistaken for Patatim because of a few similar ingredients but the main difference is that Patatim does not have any star anise or fermented black beans and sometimes banana blossoms.

Back in December I went to visit my friend Ces in Netherlands, we started talking via Instagram and we wanted to do a collaboration Pop up but did not go through (as it happens sometimes) so instead I went to see her for a weekend trip on my own. It was nice because I could have a mini break without my family.

It was my first time to meet Ces, I was scared and nervous because I have never been to Amsterdam nor traveled on my own! I thought to myself, imagine if she didn’t turn up? Where am I going to sleep? That thought scared me but also the adventurous in me thought, get a hotel and enjoy Amsterdam on my own. After that thought I was excited, after many years of being with my husband then the kids came along I was never really had a chance to be on my own. So the idea was exciting at the same time. Fortunately, as the train from the airport arrived in Cetral Amsterdam I saw her! Phew! Hahaha!

While I was there Ces suggested that I can be make a guest appearance on her Youtube channel. Of course I agreed, any chance of cooking and eating I am there! I offered to cook Humba, the ingredients as easily accessible and it’s so easy to make.

Ohemgeeh! My face at the ending of the video looks like I am really enjoying what I cooked, I have rice oozing out of my mouth!

Thank you Ces and Lody for accommodating me, I was short but very enjoyable. I look forward to seeing you both soon!

Please follow Ces on Instagram @thisdeliciousside

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Ingredients

500g pork shoulder or pork belly
250ml soy
125ml vinegar
180g sugar
80ml water
1 medium onion, chopped
3 cloves garlic, chopped
4 bay leaves
4 star anise
pinch of ground black pepper

Instructions

1
Put all of the ingredients in a medium pot, mix all the ingredients well. Marinated for 1 hour on the side or overnight in the fridge.
2
If you left it marinating in the fridge, take it out and put on your cooker. Bring it boil on high heat, turn the heat to medium and simmer for 30-40 minutes. If you like your humba with less soup you can simmer for longer. This dish is best served with some rice.

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