Monday, September 3, 2012

Humba de Bohol by Chef Reggie Torres

 Humba de Bohol
(Braised Pork Belly)

Prep time: 30 minutes
Cook time : 35 minutes
Serves: 4-6

1 lb pork butt, cut in large cubes
4 cloves garlic, minced
1 tbsp sugar
1 tbsp patis (fish sauce)
2 bay leaves
3 tbsp peanut oil (substitute other oil if you prefer)
1tbsp sweet soy sauce
2tbsp sukang paombong (palm vinegar)
1 cup banana blossom


1. Heat cooking oil in a non stick pan.
2. Add pork, brown all sides.
3. Add all the ingredients
4. Simmer in medium heat until meat is tender. 


Chef Reggie Torres has a long and distinguished career in the culinary arts industry. He has lived in Paris, France for three years and has mastered the French menu interpretation along with preparation of classical French cuisine and advance French pastries. He has traveled Europe learning and honing food design, Hors d’oeurves, theme buffet, tallow sculpture, meat and fish decorations. He has worked with Chinese instructor Kem Home, blending Eastern and Western influences and with Italian Chef Giovanni Leoni, mixing the northern and southern Italian cuisine.