INGREDIENTS:
1/2 kilo pork pigue sliced thinly (tapa style)
1/2 cup white sugar
2/3 tsp iodized salt
100 g pork fat sliced into 4 strips
1 small carrot sliced into 6 strips
1 pc whole pickle cut into 6 strips
1 can (227 g) Pineapple Chunks drained (reserve syrup)
1 can (240 mL ) Pineapple Juic
2-1/2 tsp cornstarch dissolved in 2 tsp water
PROCEDURE:
1. Combine sugar and salt. Rub mixture into pork. Spread pork on tray and alternately arrange slices of pork fat, carrot, pickles and Pineapple Chunks. Roll and tie firmly with crocheting thread.
2. Marinate pork in Pineapple Juice and pineapple syrup overnight in the refrigerator. Drain, reserve marinade.
3. Heat 3 tbsp oil. Fry meat to brown all sides.
4. Combine meat with marinade in pan. Cover and simmer for 45 minutes or until meat is tender, turning meat occasionally. Remove meat roll. Simmer broth with continuous stirring until desired thickness .
5. Remove thread from meat then slice. Set aside. Pour over meat.
good for 8 :)
1/2 kilo pork pigue sliced thinly (tapa style)
1/2 cup white sugar
2/3 tsp iodized salt
100 g pork fat sliced into 4 strips
1 small carrot sliced into 6 strips
1 pc whole pickle cut into 6 strips
1 can (227 g) Pineapple Chunks drained (reserve syrup)
1 can (240 mL ) Pineapple Juic
2-1/2 tsp cornstarch dissolved in 2 tsp water
PROCEDURE:
1. Combine sugar and salt. Rub mixture into pork. Spread pork on tray and alternately arrange slices of pork fat, carrot, pickles and Pineapple Chunks. Roll and tie firmly with crocheting thread.
2. Marinate pork in Pineapple Juice and pineapple syrup overnight in the refrigerator. Drain, reserve marinade.
3. Heat 3 tbsp oil. Fry meat to brown all sides.
4. Combine meat with marinade in pan. Cover and simmer for 45 minutes or until meat is tender, turning meat occasionally. Remove meat roll. Simmer broth with continuous stirring until desired thickness .
5. Remove thread from meat then slice. Set aside. Pour over meat.
good for 8 :)
0 comments:
Post a Comment