Directions

1. Heat oil in a large pot over medium heat. Sear pork belly until lightly browned and fats are rendered. Set fried pork aside. Remove excess oil from the pot and leave just about 2 tablespoons.
2. In the same pot, sauté garlic until golden and aromatic. Add back the pork belly and stir.
3. Add the rest of the pork humba ingredients and stir. Cover the pot and let it simmer for 40-50 minutes or until pork is tender. Add more water if needed until meat is fork-tender.
4. While pork is cooking, rinse the rice in a colander under cold water until water runs clear.
5. Then add rice to a rice cooker or pot over medium heat with pineapple coconut juice and salt. Cook till rice is tender and hold warm for service.
6. Remove the cover from the pork when tender and continue to simmer until liquid is reduced to a thick sauce.
7. Transfer to a serving dish and serve with pineapple coconut rice and green onions.