• pork belly (in pieces about one inch)
• mixed peppercorns
• cumin
• onions
• garlic
• ginger
• pinakurat vinegar
• pineapple juice
• soy sauce
• water
• brown sugar
• fermented black beans
• bay leaves

Chicharron:

• rind the pork belly (ask the butcher to remove the rind from the tummy)
• olive oil

Daikon salad:

• daikon radish
• red onions
• extra virgin olive oil
• sea salt
• pinakurat vinegar
• fresh parsley

Humbà:

1. Fry the chunks of pork belly and colour it, in 'with the mixed peppercorns and cumin (after a bash in the pestle & mortar), then add the onions, garlic and ginger. Fry until the onions are soft, then 'deglaze' 'with the pinakurat vinegar.
2. In 'with the pineapple juice, a splash of soy sauce and a bit of water, a handful of brown sugar and the fermented black beans (these are really salty) .
3. Cover with the lid am cook on a low heat for 4-3 hours. Take the lid off for the final hour to reduce the sauce.
4. After 3-4 hours, the pork belly should be really tender and the sauce reduced.

Chicharron:

1. If you're going to do this, there's a bit of simple prep work to 'do - boil the rind for an hour, leave to cool before scratching white fat from the rind (be careful not to make holes in the rind).
2. Into the dehydrator or oven at a low temperature (70°C) for 12-18 hours. The rind should be like plastic / brown glass by this stage.
3. Put the rind in deep hot oil and will puff more than Snoop Dogg on a Sunday afternoon.

Daikon salad:

1. Peel and cut the daikon radish into thin strips, then put it in a bowl with thin strips of red onion, a glug of 'Extra Virgin' olive oil, a pinch of sea salt, a splash of pinakurat vinegar and fresh parsley leaves.
2. I like to serve the humba with the chicharron, the salad, and packet rice - simple!

Recipe from Bwyd Byd Epic Chris, by Chris Roberts and his special guests.

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