Filipino Humba

• . bone-in pork belly (the cut of pork should be part lean meat, part fat; it can also be boneless)2 2
• oil for frying1 1
• bay leaves↗1 1
• onion, chopped↗1 1
• oyster sauce↗1 tablespoon
• soy sauce (more to taste)↗2 tablespoon
• ¼ cup pineapple tidbits0.25 cup
• ¼ cup black beans0.25 cup
• ¼ cup brown sugar0.25 cup
• ¼ cup vinegar0.25 cup
• cloves garlic, peeled and smashed↗5 5
• ¼ cup water1.25 cup
• ½ cup green onions0.5 cup

Step-by-step instructions

1. 1

   Separate the fat from the lean meat by cutting the pork belly into medium-sized pieces (about 2 inch by 1 inch). Heat the oil in a large frying pan over medium low heat and cook the pieces of pork until golden brown, about 15 minutes. Remove from oil and drain in a bowl lined with paper towels.

2. 2

   Transfer the pork to a large pot and add all the remaining ingredients except the green onions. Mix well and bring to a low boil over medium heat. Cover and simmer, stirring occasionally. After 30 minutes, add the green onions and stir to mix them into the pot.

3. 3

   Cover again and simmer for an additional 30 minutes, or until the pork is very tender.