Pork-Pina Hamonado

Category : International Cuisine

Author : Chef Jim

Hits : 7107

Rating :


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

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.

International Cuisine RECIPES
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