Humba (Braised Pork Belly)

• 2 1/4 lbs liempo (pork belly, skin on)
• 2 bay leaves
• 175 ml vinegar
• 1 tablespoon salted bean curd, mashed
• 60 ml soy sauce
• 1 teaspoon fresh ground black pepper
• 75 g raw peanuts, shelled
• 35 g brown sugar
• 1 tablespoon minced garlic

1. Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
2. Reserve broth.
3. With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
4. The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.

liempo, bay leaves, vinegar, bean curd, soy sauce, fresh ground black pepper, peanuts, brown sugar, garlic

Taken from www.food.com/recipe/humba-braised-pork-belly-30682 (may not work)