Tag Archives: pork belly

Sweet Braised Pork Belly – Humba

Humba - Sweet Braised Pork Belly

Humba – Sweet Braised Pork Belly


  • 1 kg. pork belly or pork hocks
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 cup pineapple juice
  • 1/2 cup crushed pineapple 
  • 1/2 tsp whole black peppercorns
  • 3 tbsp salted black beans
  • 2 bay leaves
  • 1 star anise
  • 100g dried banana blossoms
  • 1/4 cup packed brown sugar or sangkaka
  • 8 cloves of garlic, crushed
  • 2 tbsp oil
  • 4-5 cups water (or more, if you like it really saucy)


  1. Wash and drain meat. Cut in chunks.
  2. Marinate pork cuts in soy sauce, vinegar, garlic and peppercorns for about one hour. But if you have plenty time in preparing this, better marinate it overnight in the fridge.
  3. Remove the meat from the marinade. Reserve the marinade sauce.


  1. Heat the oil in a pan. Cook until each side of pork is brown. In the process, pork will render its own oil. This makes the dish tastier. Set aside the pork.
  2. Get rid of some oil in the pan if it’s too oily.
  3. Add the meat marinade, water, laurel leaves, star anise, and pineapple juice and crushed pineapple. Let it boil for 5 minutes.
  4. Add meat and black beans. Cover and simmer for about 20 minutes.
  5. Then add the brown sugar or chunk of sangkaka. Let simmer in very low heat until the meats gets really tender and sauce thickens.
  6. Then add the banana blossoms. Cook for 5 more minutes.
  7. The salted black beans were enough to flavor so you adjust the amount of salt to add.
  8. Add a few hard-boiled eggs if you wish. Serve with rice. And just like any other braised dish, (Humba tastes great as a leftover)

Pork Belly Sandwich – Bahn Mi

Pork Belly Banh Mi

Pork Belly Banh Mi

Pork Belly Sandwich – Bahn Mi

Pork belly sandwich recipes – Bánh mì is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its western counterpart, so as a result, has a thinner crust.

 45 min
 2 hrs
 4 Large Sandwiches


2 1/2 Pounds pork belly
4 8 inch Baguettes
2 Tablespoons sesame chili oil
1 Teaspoon kosher or sea salt
1 Teaspoon black pepper


1 Egg yolk
1 Pinch salt
1 Cup Canola or Vegetable oil
2 Tablespoons Sriracha or other hot sauce
2 Teaspoons water
1 Teaspoon lime juice


2 Cups red cabbage, shredded
1 Cup daikon radish, sliced thin
1 Tablespoon sugar
1 Pinch salt
1 Cup carrots, shredded
1/3 Cup rice wine vinegar
Cucumbers, sliced thin (topping)
Cilantro (topping)


1. To make spicy mayo sauce, whip together yolk, water, lime juice, and salt in a medium mixing bowl. Set mixture over warm water and whip constantly until the mixture is steams and foamy. It should thicken slightly, but not harden totally.

2. Take away mixture from warm and start whiping in oil slowly. Begin with just little drops and gradually work up. Whip in the whole cup of oil which should form a chunky mayonnaise.

3. Stir in hot sauce and store mayo in the fridge until needed. You can also just stir hot sauce into one cup of store-bought mayo.

4. To make the coleslaw, shred carrots and cabbage. Cut into thin planks. Flip together with vinegar, sugar, and salt. Make at least 30 minutes before you utilize it.

5. To cook pork belly, put it skin side up in a frying pan. Using a very sharp knife, Slice into the fat of the belly. But try not to cut all the way dow. Make a grid of small cuts on the skin.

6. Rub pork belly with sesame chili oil and season it with salt and pepper.

7. Bake pork belly at 500 degrees for 30 minutes. Then reduce heat to 350 and bake for another 45-50 minutes until pork belly is cooked through and a lot of fat has rendered out of it.

8. Once belly has cooled a bit, slice it into small chunks.

9. To make a sandwich, toast baguette and slather it with spicy mayo. Add a layer of pork belly and top it with the slaw. Top with fresh cucumbers and cilantro and serve immediately!

Twice Cooked Pork Belly


Twice cooked pork  belly

Twice cooked pork belly

This is an easy, tender Chinese-Filipino dish that is packed full of flavor. Preparation and marinating takes longer than cooking this pork. Marinated pork belly is steamed, then stir-fried and tossed in a scrumptious spicy sauce.

Ready in 2 hours 30 mins

Makes: 3 – 4 servings
2 teaspoons soy sauce
500g skin-on, boneless pork belly
2 teaspoons rice wine
2 tablespoons sweet bean paste
1 tablespoon chilli bean paste
2 teaspoons sugar or to taste
1 tablespoon rice wine
2 tablespoons cooking oil
2 green chili peppers, chopped
3 spring onions cut into 2cm lengths
1 tablespoon cooking oil
Chicken stock granules to taste

Preparation method
Extra time: 2 hours, marinating
Prep: 20 minutes
Cook: 30 minutes
1. Stroke the pork belly with 2 teaspoons soy sauce and 2 teaspoons rice wine. Let it sit for 2 hours.
2. Place the pork belly meat on a heat-safe dish then place it on a steamer tray, steam for at least 20 minutes.
3. Then, mix the sweet bean paste and chili bean paste in a bowl. Add the sugar and 1 tablespoon rice wine. Mix well to form a sauce, set aside.
4. After 20 minutes, the pork should be cooked, let it cool. Cut the pork belly into thin slices.
5. Heat a wok or fry pan over medium heat, and pour in 2 tablespoon cooking oil. Add the pork and stir it for a few minutes until the meat color is light brown. Set the pork aside and reserve the oil in the wok.
6. Heat the reserved oil in the wok and stir-fry the chilies and spring onions for 1 minute. Remove and set aside.
7. Heat 1 tablespoon oil in the same wok until hot. Pour in the sauce and stir until its aromatic. Add the pork back into the wok and stir until the pork is evenly coated with the sauce.
8. Add the chilies’ and spring onions and toss. Season with chicken stock granules and serve.
Rice wine, sweet bean paste and chili bean paste can be purchased in Asian specialty shops or online.