Tender and tasty braised pork that's ready to eat in just 20 minutes—this take on the Filipino Pork Humba created by Chef Alex Bautista of Pacific Bay Eats is a must-try. Pork belly is sous vide for 24 hours in a blend of soy sauce, pineapple juice, five spice powder, black peppercorns, dried banana blossoms and bay leaves, giving it that melt in your mouth texture and deep flavor.
Ingredients: Pork belly, water, pineapple juice, soy sauce, sugar, hoisin sauce, five spice powder, star anise, fennel, cloves, cinnamon, bay leaves, dried banana blossoms, shaoxing wine, hondashi, salt, black and Schezuan peppercorn
Thawing Instructions:
Defrost the package by letting it thaw overnight in the refrigerator, or placing the sealed bag in a bowl of room temperature water. Cook immediately after thawing.
Cooking Instructions:
ON THE STOVE:
Transfer the pork and marinade into a deep sauce pan, and heat it over medium heat for 15 to 20 minutes.
IN THE OVEN:
Transfer the pork and marinade into a baking pan, and heat it in the oven at 160°C for 15 to 20 minutes.
Storage: Keep frozen at -18°C until use.
