MAMA'S RECIPE: Cooking Humbang Baboy, my favorite in my mother's menu

Good day, dear hivers! It's @riona09, back with another blog. Today, I will be sharing one of my favorite bonding of me my mother, cooking. There are a lot of foods that are common outside, wether it's in carenderya or any kinds of special occasions, that I don't like eating except when my mother cooked it. One of those common dishes are Humbang Baboy. So, I wanted to show to you guys how my mother made this humbang baboy a one of a kind.

My parents went to the market early in the morning to buy ingredients for our breakfast because we requested to have humbang baboy for our breakfast. They brought ½ kilogram of pork, because there's just four of us, and other stuffs like ketchup, garlic, onion and many more for seasonings.

The pork was prepared first, it was cut into our desired length and we washed it thoroughly to make sure it's super clean and safe for us to eat. Then, we fried it in a medium heat with minimal cooking oil because the pork itself contains natural oil so we don't need to use a lot of cooking oil (which I usually notice in the carenderyas, they use a lot of oil).

While the pork was frying, we cut the onions and garlic and also the spring onion to use our time wisely. My mother said that I should cut all the onions they bought, in which at first I opposed because it's just too many but then my mother said the more the garlic, the more the humbang baboy tastes and smells good.

Now, the pork was fried. My mother then put the onions, garlic together with the pork and she added the liquid condiments, the ketchup, soy sauce and vinegar. She then mixed it so that it will be well combined.

After some time, my mother added water to the pork and its mixtures. She asked me to get the dahong laurel (bay leaf) that we had left from the other day so that she can add it to the humba to deepen the flavor of her humba. Also he used it to give aroma to the humbang baboy because if you didn't know, the pork is fatty and the bay leaf helps balance it so it doesn't feel too "malansa" or heavy.

Next to that, my mother then added sprite into the humbang baboy. The purpose of putting sprite is because it helps break down the pork faster so it gets softer for everybody to eat. We waited a little bit, we let it cook for how many minutes with a medium heat. Lastly, my mother added a little bit of sugar to balance the taste so that it's not just sour but also sweet. For the final touch, my mother put the spring onions on top.

Then it's all done! And here's me devouring the humbang baboy. It's super delicious, definitely my favorite dish that my mother made. When she's the one who cooked it, then I would really eat a lot.

That's it, dear hivers! I hope I got to entertain you with my blog for today. Thank you so much for reading until the very end. See you on my next blog!