fried pork belly

Filipino Humba! Super juicy, delicious pork belly fried up and tossed with a sweet and salty sauce. One of my absolute favorites!

Filipino Humba

pork

bay leaves

onion, chopped

oyster sauce

soy sauce (more

pineapple tidbits

black beans

brown sugar

vinegar

garlic,

water

onions

Separate the fat from the lean meat by cutting the pork belly into medium sized pieces (about 2 inch by 1 inch). Heat the oil in a large frying pan over medium low heat and cook the pieces of pork until golden brown, about 15 minutes. Remove from oil and drain in a bowl lined with paper towels.

Transfer the pork to a large pot and add all the remaining ingredients except the green onions. Mix well and bring to a low boil over medium heat. Cover and simmer, stirring occasionally. After 30 minutes, add the green onions and stir to mix them into the pot.

Cover again and simmer for an additional 30 minutes, or until the pork is very tender.

Lot's of variations in humba recipe's but the one you posted are not the epic hehehe.???? for its really close to sweet adobo only. Ask a Filipino that comes from southern Luzon they'll teach you the awesomely humba dishyou'll ever taste, don't forget to write  your name first before tasting it or else you might forget :)????????????

Thank you for sharing this recipe! I am half Filipino but have never been to the Philippines. I grew up eating somewhat "Americanized" Filipino food because my Dad was American. I can't wait to try truly authentic recipe!

I'm happy and proud of you guys doing this cooking lesson, and did the charity works in my home country. You two guys are blessings for kids in CSS. I'm waiting for "Adobe" and "Kare-Kare" those are most Filipinos favorite "Pinoy Foods" :)

Anthony,
I have the basic chicken adobo on my food blog---http://www.thechewinn-nova.com/pulled-filipino-chicken-adobo/---which I made as a pulled chicken adobo sandwich. Hope you enjoy the dish. I'll try Lindsay's Humba dish bcuz I've never heard of this, I come from the Northern Luzon area, Quezon City (suburbs of Manila)---Jean @ http://thechewinn-nova.com

Fried pork belly is the ultimate meat candy, especially in sliders with pickled veggies and spicy sauce. Make this Asian pork recipe soon!

Fried Pork Belly Sliders

slider rolls (brioche preferred)

salt

fennel seeds

star anise

tbsp Chinese Five Spice

tsp red pepper flakes

hoisin sauce

peanut butter

tbsp chili paste (Sambal Oelek)

soy sauce

tsp fish sauce

tsp sesame oil

carrot (shredded)

daikon radish (6-inch piece) (shredded)

rice wine vinegar

cilantro

Mix together the sugar, salt and hot water in a container large enough to submerge the pork belly. In a large skillet toast the fennel seed and star anise for a minute or two to bring out the essential oils. Do not burn. Add to brine liquid. Stir in the Chinese Five Spice and red pepper flakes. Add the cold water and then add the pork belly. Submerge using a plate on top of pork belly. Cover and refrigerate overnight (at least 8 hours).

Brine the Pork Belly

Preheat oven to 275°F. Remove pork belly from brine and with paper towel pat dry. Place on aluminum foil and top with fresh cracked pepper. Wrap tightly, using 2 layers of foil to secure, and roast for 2 hours on baking sheet. Remove from oven and keep wrapped in foil, allow to cool before refrigerating for at least 2 hours to set and firm up, or overnight.

Roast Pork Belly

Use a mandolin to thinly slice carrot and daikon radish or cut into thin strips by hand. In a small bowl add the carrot, radish and rice wine vinegar. Allow to marinate for at least 1 hour covered in the refrigerator.

To make the hoisin spread, mix together in a small bowl the hoisin sauce, peanut butter, chili paste, soy sauce, fish sauce and sesame oil. Set aside.

Preheat oven to 375°F. Unwrap pork belly and slice into 1/2” strips. Heat a large skillet with vegetable oil over medium-low heat. Pan sear and brown on each side. Pour 1 tablespoon soy sauce on top of pork belly strips, turning to coat. Cook until browned and crispy on edges.

Spread hoisin mixture on both sides of each bun, top with pork belly strips (cut each in half after cooking), marinated carrot and radish and cilantro. Serve immediately.

Prep/Assembly

These pork belly tacos are made with slow-roasted spiced pork belly that's cubed and fried until crispy. Not your average Taco Tuesday.

Pork Belly Tacos

pork belly (skin removed)

garlic powder

smoked paprika

cayenne pepper

cinnamon

cumin

vegetable oil

Salt and black pepper

Store-bought tortillas

cilantro (to serve (optional))

Shredded cabbage (salsa, sour cream, sliced avocado, and lime wedges, to serve (optional))

Preheat

Score

Lightly score the pork belly by making gentle slices using the tip of your knife at a diagonal across the top of the belly.

In a small bowl, combine the salt, garlic powder, smoked paprika, cayenne, cinnamon, and cumin. Rub the mixture evenly on the top and bottom of the belly. Wrap the belly in foil twice.

Roast

Place the wrapped belly in a roasting pan and cook for 6 hours. The pork should be fork tender at this point, but if it’s not, pop it back in the oven and cook for 30 to 60 minutes more.

Chill

Remove the pork belly from the oven and let it cool in its wrappings for 2 hours. Place, still wrapped, in the refrigerator and chill for 6 to 10 hours. It is best to let it chill overnight.

Remove the pork from the fridge, unwrap it, and let it rest for 20 minutes. Gently pat dry, then cut it into 1-inch (2.5-cm) strips, then into 1-inch (2.5-cm) cubes.

In a medium to large sauté pan or skillet over medium heat, warm 2 tablespoons oil. Wait 6 minutes to make sure the oil is hot, then sauté the cubed pork in batches until golden brown, 3 to 4 minutes per side, adding more oil as needed for each subsequent batch. You can reduce the temperature to avoid burning, if needed. Remove from the oil and season to taste with salt and black pepper.

Serve

Nestle into tortillas and sprinkle with cilantro, if using. Top with your favorite taco fixins and devour.

I had about 3/4 of a pound of leftover pork belly and thought I'd just cut it up, cook it, and have it for snacks but I needed a recipe. I found this Pork Belly Tacos recipe and my mouth started watering, so I knew this was the one. The only hitch was that with so little pork belly, I didn't think it would be worth all that time, so I decided to just riff on it. The spice mixture is absolutely amazing, so I cut my pork belly in 1-inch pieces, tossed them in the spices and let them sit for a couple hours. Then I baked them at 200 for about four hours. I wanted to eat them right out of the oven they smelled so delicious. But no, I let them sit for a couple hours then fried them up in a little oil in a skillet. Holy smokes they were good. Pork Belly Tacos, here I come!

Top 3 fried pork belly recipes from across the web

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Filipino Humba

Fried Pork Belly Sliders

Pork Belly Tacos

Top 3 fried pork belly recipes from across the web

The most viewed fried pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Filipino Humba

Fried Pork Belly Sliders

Pork Belly Tacos

The most viewed fried pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine