Estofado (humba)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Pork loin, rind on |
| 1 | tablespoon | Minced Garlic |
| 250 | grams | Chopped onions |
| 250 | grams | White vinegar |
| 60 | millilitres | Soy sauce |
| 2 | Cubes of fermented bean curd | |
| 125 | grams | Sugar |
| ½ | teaspoon | Black pepper |
| 1 | Bay leaf | |
Directions
Instructions:
Combine pork, garlic, onion, vinegar, and soy sauce with water to cover in a deep saucepan. Simmer until the skin of the pork is fork tender. mash bean curd and add to the pan with sugar, pepper and bay leaf. Cook until sauce is thick and the pork is cooked through. slice and serve with the sauce. From: Asian Encyclopedia of Foods and Cooking Typed by Joell Abbott 8/94 AND MEAT COOKED THROUGH BUT NOT DRY. Submitted By ASIAN ENCYCLOPEDIA OF FOOD On 02-05-95