Pork Humba (Chashu Style)

Ingredients: - 2 slabs pork belly - 1 large onion, chopped - 8 cloves garlic, chopped - 3/4 cup Marca Piña Soy sauce - 1/2 cup Marca Piña Sukang Puti (White Vinegar) - 1/2 cup sugar - 1 can Tausi (salted black beans) - handful of banana blossoms - Cracked black pepper Instructions: - Roll pork belly into a log. Tie together with kitchen twine and set aside. - Saute garlic and onions. Add in pork belly, soy sauce, vinegar, sugar, tausi, banana blossoms and pepper. Cover with around 4 cups of water and let simmer for 1.5-2hrs until pork is tender. - Remove pork from simmering liquid, set aside and let cool. - Reduce simmering liquid into thick sauce and set aside. - Once pork has cooled, wrap tight in plastic wrap and leave in the fridge to firm for at least 30mins. - Slice pork into discs and torch until warmed through and charred. - Serve over rice, drizzle over humba sauce, garnish with spring onions, raw egg (optional) and enjoy!