COPYRIGHT 2015 l ALING ODAY
Ingredients:
2kg Pork loin 1 3/4 cup Sugar 1L Pineapple juice 2 1/2 tsp.salt 3 tbsp. Cornstarch, dissolve in 6 tbsp. Water Procedures: 1. Combine pineapple juice, sugar and salt. 2. Marinate pork in the mixture and pineapple syrup from the pineapple rings overnight in the fridge. 3. Combine meat with marinade in pan. Cover and simmer meat for 45 minutes or until meat is tender. Turn meat occasionally. 4. Transfer the meat in a baking tray. Put the ring pineapple on top of the meat and place it in a pre-heated oven (180C/350F) and roast for 30 minutes. 5. For sauce, add cornstarch and simmer broth with continuous stirring until desired thickness. 6. Pour sauce over meat. Ready to serve.
Pork Hamonado
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Pork Hamonado
2kg Pork loin 1 3/4 cup Sugar 1L Pineapple juice 2 1/2 tsp.salt 3 tbsp. Cornstarch, dissolve in 6 tbsp. Water Procedures: 1. Combine pineapple juice, sugar and salt. 2. Marinate pork in the mixture and pineapple syrup from the pineapple rings overnight in the fridge. 3. Combine meat with marinade in pan. Cover and simmer meat for 45 minutes or until meat is tender. Turn meat occasionally. 4. Transfer the meat in a baking tray. Put the ring pineapple on top of the meat and place it in a pre-heated oven (180C/350F) and roast for 30 minutes. 5. For sauce, add cornstarch and simmer broth with continuous stirring until desired thickness. 6. Pour sauce over meat. Ready to serve.