Category : International Cuisine
Author : Chef Jim
Hits : 8975
Date : 24/06/2003
1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style) 1 cup brown sugar (packed) 1-1/3 tsp. iodized salt 2 tsp. praque powder (for 1/8 tsp. salitre) 200 grams pork fat, sliced into 8 strips 1 medium carrot, sliced into 12 strips 2 whole pickles, sliced into 12 strips 1 can (439 grams) pineapple chunks, drained (reserve syrup) 1 can (35 cl) pineapple juice
Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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