Stir Fry Pork Belly Humba with Pineapple

 

Here is my version of a dish called Pork Humba. This is usually made with Pork Trotters or Pork Belly that is simmered until tender. My version uses pork belly that's been pressure cooked and stir fried, so this meal comes together in about 20 mins. Also love the addition of pineapples, the best way I could describe this dish is pork adobo meets sweet and sour. I hope you give this a try.

Ingredients

1/2lb Pork Belly cut into 1/2in thick and 2 inch length (mine doesn't have skin)

1/2 head of garlic

3 tbsp vinegar

3 tbsp soy sauce

2 bay leaves

1 tsp black pepper

1/4 cup brown sugar

1/2 cup pineapple juice + 1/4 cup water

Stir Fry

2 minced garlic cloves

2 green onions (whites and greens separated)

1/4 cup large chunk pineapple

1 tsp cornstarch + 3 tbsp water

Salt & pepper to taste

1. In a pressure cooker add the pork belly slices, 1/2 head of garlic, 3 tbsp vinegar, 3 tbsp soy sauce, 2 bay leaves, 1 tsp black pepper, 1/4 brown sugar. Mix and bring to a boil for 5 mins uncovered.

2. After 5 mins place the lid and pressure cook for 10 mins. Ensure valve is on seal. 

3. After 10 mins release the pressure. 

4. Remove the pork belly pieces and set aside. Strain the humba broth and remove as much fat from the broth, there is quite a lot since this is pork belly. 

5. In a skillet on medium heat add a tbsp of oil and add the pork belly pieces. Brown on both sides for about 2 mins each. 

6. Create space in the center of the skillet and add the minced garlic. Stir fry about 1 mins until garlic is fragrant. 

7. Add the whites of the green onion and stir fry 1 min.

8. Add the pineapple chunks and mix. Then add the cooking liquid. You can add as much as you want. If you want more sauce add it all. I added about 3/4 cup. 

9. Add you cornstarch slurry and mix until the sauce slightly thickens. 

10. Garnish with green onions and finish with some salt and pepper. 

Enjoy with white rice