Recipe: Yummy Fujian Pork Stew or Hong Ba

Fujian Pork Stew or Hong Ba. Also, humba resembles the Chinese hong-ba, a Fujian dish made from stewed pork belly and usually paired with cua pao (steamed dough similar to siopao). Pork humba is considered as a Visayan comfort dish and a common table fare during special occasions in the region. This is a traditional Filipino HUMBA recipe.

The first time I had it was when my nephew DW was fulfilling his military duties in Korea and my husband and I visited him. Gamjatang is a spicy, hearty stew made with pork bones, potatoes and other vegetables. Find out how to make this restaurant favorite at Gamjatang (감자탕) is a spicy, hearty stew made with pork bones. You can cook Fujian Pork Stew or Hong Ba using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Fujian Pork Stew or Hong Ba

1. Prepare 2 pcs of Pork menudo cut.
2. Prepare 1 of egg or 2.
3. Prepare as needed of Water.
4. Prepare 1/8 cup of soy sauce.
5. You need 1 tbsp of brown sugar.
6. You need 2 cloves of garlic.
7. Prepare 4 pcs of shitake mushrooms.
8. You need 1/4 tbsp of cornstarch + 1 tbsp water mixture.

Gamja (감자) is a Korean word that's more commonly used. I started with a wonderful Spicy BBQ Crockpot Pulled Pork, but already had a couple of planned leftovers meals in mind from that one meal. Humba is derived from the Chinese red braised pork belly (hóngshāoròu, also called hong ma or hong ba) introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to Philippine adobo, using a lot more vinegar. This shanghai pork belly recipe is designed for two to three people because I'm cooking for three here, but you can certainly double and/or triple the recipe for bigger crowds.

Fujian Pork Stew or Hong Ba step by step

1. Boil pork with water for 30 minutes or until tender. Take care of the water to not dry up. You can also boil the egg together with the pork on the same pot at this step..
2. Disregard the water. I have a clay pot that I prefer to use, so I transfer the pork into it. If you don't have a clay pot, you can use any pot or casserole..
3. Peel the egg and put 1/4 cup water and all the rest of your ingredients into the pot. If you forgot to boiled the egg in step one (which I did), you can still include it in the pot..
4. Let it cook again for another 15 to 25 minutes. Add a bit of water to make sure your sauce won't dry up. Then serve..

For entertaining, get one of these clay or earthen pots to serve your Shanghai Style Braised pork Belly (hong shao rou). There are no reviews for A Hong Pork Stew Rice, Puli yet. Be the first to write a review! Get quick answers from A Hong Pork Stew Rice staff and past visitors. I love potatoes, whether they are baked, fried, boiled, steamed, stewed or grilled - all are my favourite!