Humba (braised Lamb Belly)

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 1/4 lbs liempo (lamb 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

Recipe

• 1 parboil whole lamb 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 lamb with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.