Humba de Bohol
(Braised Pork Belly)
Prep time: 30 minutes
Cook time : 35 minutes
Serves: 4-6
Ingredients:
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
Directions:
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
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. 