- 1/2 Kg Pork pigue, sliced thinly, tapa style into 1 piece
- 1/2 cup Sugar
- 2 tsp Rock salt
- 1 tsp Praque powder
- 100 g Pork fat, sliced into 4 strips
- 1 pc Medium carrot, sliced into 6 strips
- 1 pc Whole pickles, cut into 6 strips
- 1 cup Del Monte pineapple chunks, drained
- 1 cup Del Monte Pineapple juice
Procedure
- Combine sugar, salt and praque powder. Rub mixture on pork.
- Spread pork and arrange slices of pork fat, carrots, pickles strips, and pineapple chunks alternately. Roll and tie firmly with crocheting thread.
- Marinate pork in Del Monte pineapple juice overnight. Simmer meat in marinade for 1 hour. Chill. Remove thread. Slice just before serving.
- Makes 10 servings
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