PORK HUMBA
500 grams pork belly
100 grams banana blossoms
100 grams black beans
10 cloves garlic crushed
peppercorns
2 medium sized onions chopped
2 star anise
3 bay leaves
3 teaspoons brown sugar
2 1/2 tablespoons soy sauce
1 1/2 tablespoons vinegar
1 lemon grass stalk crushed
1/4 cup spring onions
4 tablespoons cooking oil
2 1/2 cups water.


Wash black beans in a strainer and drain.
Wash banana blossoms and soak in water.
Set aside.

On low heat, in a wok, pour cooking oil and garlic.
Cook for 10-15 minutes or until the garlic are soft
and lightly browned. This is just to sweat the garlic
so we can have oil infused with garlic.
Remove garlic and set aside.
In the same wok, on medium to high heat, add pork.
Fry meat until lightly browned both sides (searing).
This process is essential to seal in meat's juices and
it also adds flavor.
Once seared remove pork and set aside.
Remove oil, just leave a little for sauteeing.
Add star anise in the wok and saute for few seconds then
add onions. Saute till onions are soft.
Add garlic and crushed lemon grass stalk.
Give it a quick stir then add in the pork,
banana blossoms (squeezed excess water), black beans.
Stir then add soy sauce, peppercorns, sugar and
bay leaves. Pour in water, stir, cover the wok and simmer
for about 15 minutes. Add in vinegar and half of the
spring onions and simmer for another 15 minutes uncovered
or until meat is tender.
Remove star anise and bay leaves and garnish with
spring onions. Serve and enjoy!
* star anise and bay leaves are in the attached photo
just for photo op.