Pork Humba (Visayan Pork Adobo)

INGREDIENTS:
  • 1 lb. pork belly, sliced into adobo cube cuts
  • 5 cloves garlic, minced
  • 1 small red onion, finely chopped
  • 3 tbsps. oyster sauce
  • 2 tbsps. soy sauce
  • 2 tbsps. calamansi juice
  • ¼ cup vinegar
  • 1 cup cola or sprite
  • 1 tsp. coarsely ground pepper
  • 5 pcs. star anise
  • 3 pcs. dahon ng laurel (bay leaves)
  • a pinch of oregano powder
  • a pinch of thyme powder
  • ½ cup tausi (salted black beans)
  • 3 pcs. saba banana, sliced crosswise into three
  • 1 cup water or as needed
  • ½ tbsp. (or to taste) brown sugar or muscovado
  • salt to taste
  • cooking oil

PROCEDURE:
  1. In a bowl, marinate the pork in the mixture of calamansi juice, soy sauce, oyster sauce and sugar. Soak the meat for about 30 minutes.
  2. In a heavy-bottomed pan, put the pork including the marinade sauce. Add water just enough to cover the pork. Drop the star anise and bay leaves. 
  3. Bring to a rolling boil and then reduce to simmer. Slow cook the pork for about 1 hour or until the meat is really tender and the sauce is reduced to half and rendering fat. Add more water as necessary. Drain the meat and set aside the sauce.
  4. In a separate large saucepan, heat the cooking and saute garlic and onion. Add the pork pieces and stir fry for about 5 minutes. Pour the set aside sauce and then add tausi, saba banana and cola or sprite. Continue to simmer until most of the liquid has evaporated. 
  5. Pour vinegar, do not stir. Add the banana blossoms. Adjust the seasoning. Serve with rice. Enjoy!

**Number of Servings: 2 to 3
TIPS FROM ENZ:
  1. You may add rice water to create a richer flavor.
  2. You may try adding other ingredients such as herbs, mushrooms, potatoes, carrots, hardboiled eggs, oyster sauce, chilies and dried shrimps depending on your preference. 

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