Pat the pork belly dry with paper towels and cut it into approximately 2-inch pieces. You can make the pieces slightly larger if preferred.

Chop the garlic and dice the onion. If using dried banana blossoms, rinse them well and drain before adding them to the dish.

Place the pork belly in a large pan over medium heat. Cook until the pork releases some of its fat and the outside becomes nicely browned.

Remove the pork from the pan and set it aside. Keep a little of the rendered pork fat in the pan for sautéing the aromatics.

If needed, add a small amount of cooking oil. Sauté the onion and garlic until softened and fragrant.

Return the browned pork to the pan and stir everything together for about a minute.

Pour in the soy sauce and pineapple juice. Add the whole peppercorns and dried bay leaves, followed by the water.

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let the pork simmer for about 40 minutes, or until tender.

Check the pork occasionally and add more water if the liquid becomes too low before the meat is tender.

Once the pork is tender, pour in the vinegar. Avoid stirring immediately after adding the vinegar. Allow the mixture to come back to a boil, then simmer for about 3 minutes.

This helps cook off the sharpness of the vinegar while allowing its flavor to blend into the sauce.

Add the salted black beans, brown sugar, and dried banana blossoms. Stir gently to combine.

Continue simmering uncovered for about 10 minutes, or until the sauce becomes slightly thick and glossy.

Taste the sauce and adjust the seasoning according to your preference. You can add a little more sugar for sweetness or water if the sauce becomes too thick.

Transfer the Pork Humba to a serving dish and spoon the rich sauce over the pork. Serve hot with freshly cooked steamed rice.