ekusina
PORK PIÑA-HAMONADO

-1 k 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 pineapple chunks (439 grams, drained, reserve syrup)
-1 can pineapple juice (35 cl)

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 and 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.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection