My husband’s lola used to make this dish during Christmas. When she passed away, no one else in the family knew how to cook it. Last holiday season, I decided to look for an easy recipe so we can have this dish for Noche Buena. It turned out really good and I plan to cook this often for my kids’ baon for school.
- 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 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 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. Let cool before slicing the meat then arrange in a platter.
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