Slow-Cooked Filipino Humba

1In a large bowl, combine soy sauce (1 cup), vinegar (1 cup), and brown sugar (1 cup). Mix well until the sugar is dissolved.

2Add the pork belly (2 lbs) to the marinade and let it sit for at least 30 minutes, or overnight for better flavor absorption.

3In a large pot or slow cooker, heat the cooking oil (2 tablespoons) over medium heat.

4Sauté the onions and garlic (4 cloves) until fragrant and translucent, about 2-3 minutes.

5Add the marinated pork belly (2 lbs) to the pot, including the marinade.

6Pour in the water (1 cup) and add the bay leaves (3) and peppercorns (1 teaspoon).

7Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the pork is tender and the sauce has thickened.

8Stir occasionally to prevent sticking and ensure even cooking.

9Serve the Humba hot with steamed rice.

10Enjoy your delicious Slow-Cooked Filipino Humba!