Humba (Braised Pork Belly)

1. 1

   Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.

2. 2

   Reserve broth.

3. 3

   With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.

4. 4

   The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.