Pork Belly Humba with Cua Pao

 

Using Pork belly, this sumptuous meal is cooked the same style as the Filipino Adobo but with a twist. The same ingredients are used plus an additional pineapple juice is added to sweeten the meat.

Ingredients:

    1 kg. pork belly cut 2"

    2 to 3 star anises (optional)

    1/2 cup soy

    1/2 cup vinegar

    1/2 cup pineapple juice

    1 tblspn sugar

    1/4 tspn salt & pepper

In a pot mix all the ingredients and bring to a boil. After 5 minutes, bring to a simmer until the meat is tender then add the salt and pepper. Serve in a cuapao bun sold in Chinese oriental food stores for about P1.20 a dozen.