Pork Pina Hamonado

Ingredients:
1/2 kg pork pigue, sliced thinly (tapa style) into 1 piece
1/2 cup white sugar
2 tsp iodized fine salt (or 2/3 tbsp iodized rock salt)
1 tsp praque powder or pinch of salitre
100 g pork fat, sliced into 4 strips
1 pc small carrot, sliced into 6 strips
1 pc whole pickle, cut into 6 strips
1 can (234 g) pineapple chunks, drained (reserve syrup)
1 can (21 cl) 100% unsweetened pineapple juice
2 1/2 tsp cornstarch, dissolved in
2 tsp water


Directions:
1. Combine sugar, salt and praque powder. Rub mixture into pork.
2. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks. Roll and tie firmly with crocheting thread.
3. Marinate pork roll in pineapple juice and pineapple syrup overnight. Simmermeat in marinade until tender. Drain (reserve broth). Remove thread then slice.
4. Simmer broth with cornstarch until thick. Serve as sauce.

Makes 10 servings.
Rich in Vitamin A - for good eyesight.
For acid-based marinades like pineapple juice, avoid using metal containers, particularly aluminum. The acid in the mixture will react with the metalgiving it a sharp metallic aftertaste.


Source: Del Monte Kitchenomics