Humba (Braised Pork Belly)

Ingredients

2.2 lbs liempo (pork belly, skin on) 
2 bay leaves 
175 cc vinegar 
1 tbsp salted bean curd, mashed 
60 cc soy sauce 
1 tsp freshly ground black pepper 
75 g raw peanuts, shelled 
35 g brown sugar 
t1 tbsp minced garlic

Instructions

Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions. Reserve broth. 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. 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.