Pork Humba

  • 1/2 kg (~1 lb) pork belly, cut in cubes
  • 2 cloves garlic, crushed 
  • 1 small onion; chopped
  • 80 ml (1/3 cup) vinegar
  • 60 ml (1/4 cup) light soy sauce
  • 60 ml (1/4 cup) brown sugar
  • 3 bay leaves
  • 1 cup rice water 
  • 1/4 tablespoon ground black pepper
  • Cooking oil
  1. Marinate pork in soy sauce and pepper for 1 hour. 
  2. Saute garlic and onion. 
  3. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat. 
  4. Add rice water, then bring to a boil until most of the liquid has evaporated. 
  5. Add vinegar but do not stir in order not to over sour the flavor. Parboil for few minutes, then add the brown sugar stirring once in a while. 
  6. Simmer until a saucy consistency is achieved. 
  7. Adjust seasoning with soy sauce according to taste.