Pork Humba with Fried Tofu is a good version of humba. Cooked with pineapple juice and salted black beans along with a hint of star anise. This Tokwa at Baboy Humba is a decent dish that you can cook for your family on a regular day. It is delicious and the pork was soft and flavorful.
- 1 1/2 lbs. pork belly cubed
- 1 cup pineapple juice
- 10 ounces extra firm tofu cubed
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 6 tablespoons brown sugar
- 4 tablespoons salted black beans
- 1 piece onion chopped
- 6 cloves garlic crushed and chopped
- 1 piece star anise
- 1 cup water
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cooking oil
- Heat cooking oil in a wok or cooking pot. Add tofu. Deep fry until outer part turns golden brown and crisp. Remove from the wok. Set aside.
- Transfer 3 tablespoons cooking oil used to fry tofu on a clean pan. Heat and saute garlic until it starts to brown. Add onion. Continue sauteing until the later softens.
- Add pork. Cook until the outer part turns light brown.
- Pour soy sauce. Continue sauteing until liquid reduces to half.
- Add pineapple juice and vinegar. Cover and let boil.
- Stir and then add salted black beans. Cover once more. Continue cooking between low to medium heat for 35 minutes.
- Add water and brown sugar. Cook on a covered pan until pork gets very tender. Note: I usually cook it for 40 minutes in low heat.
- Add star anise. Cook for 5 minutes. Remove star anise from the wok.
- Season with ground black pepper and then add fried tofu. Stir and cook for 2 minutes.
- Transfer to a serving bowl. Serve.
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