Pork Humba
Ingredients
6 tablespoons Vegetable Oil
5 pounds Pork belly, cut into 2-inch chunks
⅓ cup Garlic, minced
2 cups Red Onion, minced
1 cup Soy Sauce
1 cup DOLE® Sweet & Sour 100% Juice Mix
5 cups Water
¼ cup Black Peppercorns, whole
5 Bay Leaves, dried
1 cup Fermented Black Beans, canned, drained
2 cups DOLE® #10 Can Pineapple Chunks in Juice
½ cup Brown Sugar
2 ½ cups Basmati Rice
4 cups DOLE® Pineapple Coconut 100% Juice Mix
2 teaspoons Salt, kosher
1 cup Green onions, thinly sliced on bias
Directions
- Heat oil in a large pot over medium heat. Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.
- In the same pot, sauté garlic until golden and aromatic. Add back the pork belly and stir.
- Add the rest of the ingredients and stir. Cover the pot and let it simmer for 40-50 minutes or until pork is tender. Add more water if needed until meat is fork-tender.
- While pork is cooking, rinse the rice in a colander under cold water until water runs clear.
- Then add rice to a rice cooker or pot over medium heat with pineapple coconut juice and salt. Cook till rice is tender and hold warm for service.
- Remove the cover from the pork when tender and continue to simmer until liquid is reduced to a thick sauce.
- Transfer to a serving dish and serve with pineapple coconut rice and green onions.