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The Porc Humba Stew is Surprisingly Complimented By a Few!

"Humba" Filipino-style Stew with Porc Loin from Cutlets

Ingredients: (6-8 servings)

  1. Pork tenderloin, cubed, 3 - 5 lbs

  2. Garlic, crushed - 8 cloves

  3. Soy sauce, 1/2 c

  4. Vinegar, 1/4 c

  5. Bay leaf, 2 pieces

  6. Peppercorns, 4 tblsp

  7. Br. sugar (moscobado), 1/4 c

  8. Carrots, chopped, 1 c

  9. Mushrooms, chopped, 1 c

  10. Broccoli spears, chopped, 1 c

  11. Oil, 3 tblsp

  12. Beef Bullion Concentrate from Knorr(R), 2 tblsp or 2 cubes

  13. H2O, 2 c


Preparation: Brown meat in hot oil on HI heat, then simmer down in liquid ingredients and condiments for 40 mins until sauce thickens to a rich gravy. Lastly, add in the Knorr(R) liquid concentrate and stir in thoroughly. Taste test and add more in drops as needed for a full bodied taste result.


Serving suggestion: Separate courses of Soup (see: below for recipe), Irish Stew (see: Allrecipes.com) and our Humba Porc Stew.





Cream of Carrot and Broccoli Soup Side (6-8 servings):


Ingredients:

Butter, 6 tblsp

Onion, 2 chopped

Celery, 4 stalks

Carrots, 8 chopped

Broccoli florets, 6 chopped

Chicken broth, 6 c

All-purpose flour, 6 tblsp

Milk, 4 c

Black pepper, 2 tsp



Preparation: In large saucepan melt butter and make roux with flour; in another pan sautee onions, celery and carrots. Add in the broccoli and in the broth, and milk and drop in the roux and whisk until thickened with pepper to taste.


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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