Saturday, January 30, 2010

Day 28: The show must go on...preparing for a field trip

Even though I wasn't back to being my 100% self, I had to muster much needed strength to prepare for my son's field trip.  After all, this is going to be the first time that the entire family will accompany him and the entire preschool of BFCS.  

Since it was BYOB (bring your own baon), I decided to cook "Visayan Humba" for our lunch at Jurassic Park.  Humba, being similar to the Adobo, does not spoil easily and gets yummier as leftover.
I whipped up quite a huge batch so it pretty much solved our dinner and still had so much left over for our lunch tomorrow at the field trip.

Here is my recipe for Visayan Humba:
1.5 kg combined pork hocks (pata front) and belly, sliced and washed
1 1/2 heads of garlic, crushed
2 tbsp canola oil
3 pcs bay leaves
1 tsp black peppercorns
2 pcs star anise
1 tbsp salted black beans
2 tbsp dried banana blossom
1 cup vinegar
3/4 cup soy sauce
salt
2 tbsp brown sugar
water (optional)


In a casserole, heat up oil then saute garlic until fragrant.  At medium flame setting, add in the pork and some salt. When the meat is half cooked, add in the bay leaves, peppercorns, vinegar, soy sauce. Mix well and simmer under low fire.  When the meat is fork tender, add the salted black beans, banana blossom, star anise and sugar.  Simmer until sauce gets thick.  Adjust seasonings (vinegar, soy sauce and sugar) to taste.  If it gets too dry, add some water.  Serve hot with rice.


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