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PORK HUMBA RECIPE

INGREDIENTS

1 kg. pork belly (cut into serving pieces)
1/4 cup vinegar
1/4 cup soy sauce
3/4 cup pineapple juice
1 medium onion (chopped)
5 cloves garlic (minced)
2 tbsp. brown sugar
2 pieces star anise (optional)
1/4 cup banana blossom
1/4 cup salted black beans (rinsed)
1 tsp. whole peppercorns
2 pcs. bay leaf
2 - 3 cups water (as needed)

PROCEDURE

1. Marinate the pork in soy sauce, vinegar and pineapple juice for at least 1 hour.

2. After marinating, drain the meat and reserve the marinade. Then, sear the meat until light brown and the oil is rendered. Then, remove from the pan and leave the oil for sauteing.

3. Saute' onion and garlic until fragrant. Put the seared meat back to the pan. Saute' for a minute. Then add the reserved marinade. Add the star anise, peppercorns, brown sugar, bay leaf and enough water to cook the meat until tender. Simmer in low heat for 1 hour or until the meat is soft and tender.

4. Once the meat is tender, add the banana blossom and salted black beans. Simmer for another 5 minutes or until the sauce is reduced.

Enjoy with hot rice!

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SPICY ADOBONG TAHONG RECIPE

2 kg mussels (tahong)
1/4 cup soda (coke)
1 tbsp butter (unsalted)
2 tsp oyster sauce
1/4 cup soysauce
1 tbsp vinegar
1 pc onion (chopped)
5 cloves garlic (minced)
2 green chili (chopped)
3 red chili (chopped)
2 tbsp cooking oil
1 bay leaf
ground black pepper
fish sauce
water (for steaming)

1. Soak mussels in fresh water for 10-15 minutes, then wash them three times. Place the mussels in the steamer and let them cook for 25-30 minutes. Cool them down, then remove the shells and beards. Transfer the clean mussels to a bowl and set aside.
2. Heat oil in a cooking pan, then saute the onion and garlic. Add the butter, mussels, oyster sauce, soy sauce, and make a quick stir. Add the soda (coke), vinegar, and bay leaf. Don't stir and let it cook for around 3 minutes.
3. Add green chili, red chili, then season with ground black pepper and fish sauce to taste. Continue cooking and simmer the sauce until it becomes thick and oily.
4. Transfer to a serving plate and serve it hot with rice.

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