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Pork Humba

Braised pork belly bathed in a rich, savory sauce, bursting with garlic, onions, and spices. Comfort food at its finest!

  • 1 kilogram pork belly, cut into 1-inch cubes
  • 1 cup water
  • ½ cup CÓCOES Organic Coconut Flower Vinegar (adjust to your taste)
  • 2 tablespoons CÓCOES Organic Coconut Flower Aminos
  • 2 tablespoons CÓCOES Organic Coconut Flower Syrup(adjust to your taste)
  • 2 cloves garlic, minced
  • 1 tablespoon salted black beans, rinsed and drained
  • ½ teaspoon salt
  • 4 bay leaves
  • 2 star anise (If you don't have star anise, you can substitute it with whole black peppercorns)
  • 15-20 grams dried banana blossoms, soaked in water until softened and drained
  1. Place the pork belly in a medium saucepan. Add the water, CÓCOES Vinegar, CÓCOES Aminos, CÓCOES Organic Coconut Flower Syrup, garlic, and black beans. Stir to dissolve the coconut sugar.
  2. Season the mixture with salt, bay leaves, and star anise. Bring to a boil, then cover the pan, lower the heat, and simmer for 1 hour or until the pork is tender.
  3. Add the banana blossoms in the last 5-10 minutes of cooking. Taste the humba and adjust the seasoning to achieve a balanced sweet and savory flavor.