Wednesday, March 28, 2012

Magic Pork Humba

Another special recipe using Maggi Magic Sarap which highlights the dish originally from 
our proud Visayan cuisine.
  • 1 kg liempo, skin-on, cut into serving pieces
  • Three fourth cup vinegar
  • One half cup MAGGI Savor, Classic
  • 3 cups water
  • 2 tbsp tausi (fermented salted black beans)
  • One half cup raw skinless peanuts
  • 1 tbsp minced garlic
  • 2 bay leaves
  • 1 tbsp tajure (fermented bean curd)
  • 1 tsp whole black peppercorns
  • 3 tbsp brown sugar
  • 1 8g sachet MAGGI MAGIC SARAP
  • Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes.
  • In a pan, combine marinated liempo, water, tausi, peanuts and garlic. Bring to a boil. Add bay leaves, tajure, black peppercorns, sugar and MAGGI MAGIC ARAP.
  • Lower heat to a simmer and cook covered for at least 45 minutes or until pork is tender.

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