INGREDIENTS:
- 3 kg pork (pork belly slab), boneless, skinless, trimmed of excess fat
- 2 pcs whole pickles, sliced into 2 x 1/2 inch sticks
- 2 pcs medium carrot, sliced into 2 x 1/2 inch sticks
- 1 L pineapple juice
- 16 cups pork stock
- 2 tbsp cornstarch, dissolved in 2 tablespoons water
- 1/4 cup butter, divided
- 8 canned whole pineapple slices
- 1/2 cup brown sugar, firmly packed
- 2 medium white onion, quartered
- 3 bay leaf
- 2 sticks cinnamon
- 2 tsp dried thyme leaves
- 2 tsp dried oregano
- 2 tsp peppercorns
- Salt, to taste
- 2 tbsp vegetable oil
HOW TO COOK:
- Start by placing the pork belly slab, fat side down, on a clean work surface.
- Place the pickles and carrots on the center of the slab and roll tightly then secure with kitchen twine.
- Place the pork in an extra-large pot.
- Add- in the pineapple juice, brown sugar, onions, bay leaves, cinnamon, thyme, oregano, and peppercorns then season with salt.
- Add just enough stock or water to cover pork.
- Heat and bring to a boil then lower heat to simmer.
- Cook for 2 & 1/2 to 3 hours or until tender.
- Transfer the pork to a rack to drain.
- Heat the oil in a large frying pan until almost smoking.
- Sear pork until golden brown then set aside.
- Bring the sauce in the pot to a boil then reduce heat to simmer.
- Add the dissolved cornstarch and mix until sauce thickens.
- Taste and adjust seasoning with salt and pepper then strain the sauce.
- Melt 2 tablespoons butter in a frying pan and add 3 to 4 pineapple slices.
- Cook until lightly golden then transfer to a platter.
- Repeat with remaining butter and pineapple slices.
- To serve, slice the pork into 1/2-inch-thick pieces, place pork slices on top of pineapples, pour 1 cup sauce over pork, then serve remaining sauce on the side. Enjoy!
IMAGE: yummy.ph
Also try: Pork Hamonado Roll
