Slow-Cooked Filipino Humba

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

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

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

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

5.Add the marinated pork belly to the pot, including the marinade.

6.Pour in the water and add the bay leaves and peppercorns.

7.Bring 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.

8.Stir occasionally to prevent sticking and ensure even cooking.

9.Serve the Humba hot with steamed rice.

10.Enjoy your delicious Slow-Cooked Filipino Humba!