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Pork Stew with Tahure (Humba) Recipe

Pork Stew with Tahure (Humba) Recipe

Pork Stew with Tahure (Humba) Recipe

A Chinese-influenced dish slowly simmered in a pot to bring out its melt-in-the-mouth texture.

Ingredients :

    • 2 lbs (1 kg) pork collar, cut into serving pieces
    • 4 cups (1 liter) water
    • Two 2-in (5-cm) blocks tahure (about 1 oz/ 30 g), mashed
    • 1/3 cup (2 oz/ 60 g) toasted unsalted peanuts, coarsely chopped (optional)
    • Salt to taste

Marinade :

    • 1 cup (250 ml) Filipino vinegar (suka) or apple cider vinegar
    • 2 tablespoons soy sauce
    • 2 cloves garlic, peeled and crushed
    • 1/2 teaspoon dried oregano
    • 1/3 cup (60 g) brown sugar
    • 1 tablespoon peppercorns, cracked
    • 1 bay leaf

Method :

    1. Mix the Marinade ingredients together in a heavy saucepan, add the pork and marinate for at least 2 hours or overnight.
    2. Add the water and bring to a boil. Reduce the heat and simmer until the pork is tender, about 45 minutes to an hour.
    3. Add the tahure and peanuts, if using, stir and cook until the sauce thickens, about 5 minutes. Season with salt and serve hot.

Note : Tahure, a type of fermented paste made from black and yellow soybeans, is sold in cans and small bottles in Filipino grocery stores. Substitute dark miso or black bean sauce.

Serves 4   
Preparation time : 20 mins + 2 hours marination
Cooking time : 1 hour