Humba-Adobo (HumbAdobo)

I am kind of torn if I love Monday or not. =D

When things start to get crazy within the week, I find myself rushing things like cooking. Well that happens when I have everything planned out and suddenly something comes up and I have to deal with it right away. 

As a back-up plan, whenever I am not that busy (like some weekends, see some? teehee!) I cook meals ahead and keep it inside the fridge for reheating later on. Given that, I am always on the hunt for food that doesn't spoil easily and keeps in the fridge well.

This humba version may not be the "real" humba some of us know of, but this is the Humba I grew up eating - cooked especially for us by my grandmother.

Humba+Adobo (Humadobo)

1kg pork liempo (belly), cut into cubes
3/4cup peanuts, skinned and toasted (in lieu of salted black beans)
6 cloves garlic, crushed
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. brown sugar
3 pcs. bay leaf
1 tsp. peppercorns, crushed

How to do it:
In a pot, put the liempo and water (just enough to cover the liempo). Bring to a boil.
Once boiling, remove the scum and lower the heat.
Add the garlic, vinegar, soy sauce, brown sugar, bay leaf and peppercorns.
Simmer it until the pork is tender. 
When the cooking liquid has evaporated, leaving just about less than a cup, stir once in a while to avoid burning the bottom. Wait until the pork renders its own fat then skim it off again.
Add the peanuts and then season according to your preference.
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