Sugar-braised pork (humba)
This is Filipino comfort food at its core -- pork shoulder that turns meltingly tender after a long braise in a rich, sugar-tinged, slightly tangy sauce. Most cooks will appreciate the ease of this dish. Throw the ingredients in a pot, simmer and wait. Spooning this over a bowl of rice to soak up all the juices is a must.
MAKES 6 SERVINGS
2½ pounds pork shoulder, cut into 1-inch cubes
1/4 cup dried fermented black beans
4 dried shiitake mushrooms
- 253-222- cup dark brown sugar
½ cup palm or coconut vine- gar
- 206-140- cup soy sauce
2 bay leaves
2 garlic cloves, peeled
1 teaspoon peeled and minced fresh ginger
1/4 teaspoon freshly ground black pepper
3 tablespoons oyster sauce
3 to 4 cups chicken or beef stock
Place all the ingredients in a large pot. There should be enough stock to cover the pork by 1 inch. Bring the mixture to a boil. Skim off and discard any foam that rises to the surface.
Cover the pot and reduce the heat to a low simmer for 2 to 2½ hours until the pork is tender. Remove the cover and increase the heat to medium high. Cook for another 30 minutes until the liquid is reduced to a thick sauce. Remove and discard the bay leaves.
From The Filipino-American Kitchen by Jennifer Aranas
Nutrition facts per serving: 569 calories, 38 g fat, 13 g saturated fat, 136 mg cholesterol, 18 g carbohydrates, 36 g protein, 1,097 mg sodium, 1 g fiber
Comments