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Pasta Recipes

Hamonado

Ingredients

  • 1 kg. pork liempo (pork belly)
  • 4 tbsp. granulated sugar
  • 2 tbsp. fine salt
  • 1 tsp. prague powder (salitre)
  • 2 cups pineapple juice
  • 2 tbsp. brown sugar
  • 1 cup beer

Instructions

  1. Peel off skin from the liempo. Wash and thoroughly drain and wipe. Set aside.
  2. Meanwhile, mix the sugar, salt and salitre; wipe this mixture thoroughly all over the surface of the liempo.
  3. Prick the liempo with a sharp pointed knife to allow curing mixture to penetrate the meat.
  4. Let stand at room temperature for one day; then refrigerate for at least three days.
  5. Before cooking, wash the liempo very well.
  6. Cook in mixture of pineapple juice, sugar and beer. Simmer till sauce thickens and meat is tender.

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