TociNado, un experimento

July 23, 2007

My husband loves Tocino ( sweet cured pork) and I love Hamonado << entry link. But one day I’ve decided to simplify the method, away with ‘roping’ (binding the meat with thread) which I dread most when preparing hamonado so I experimented a bit by just slicing the pork pieces into bite size while mashing the pineapple into bits to make a sauce. And this was the outcome!

TOCINADO!

Ingredients almost similar to my Pork Pineapple Hamonado recipe, method modified:

Ingredients

1 kilo pork with a bit of fat, sliced into bite size
1 cup white sugar
2 tsp iodized salt
1 medium canned pineapple, mashed or pureed. Set aside the juice.
100 grams of quick melt cheese
1-2 tbsp oil for frying (Ive used olive oil and there’s not much difference in taste)

optional: a drop of red food color

Procedure

Marinate pork in sugar, salt and pineapple juice for few hours, a day is better.

In a bit of marinating juice, simmer the pork on low heat, turning to prevent it from sticking to the pan. When pieces are half way cooked, add 1tbsp of oil then continue turning until cooked. Set aside the cooked meat. Cook it in batches if you must. In the same pan, add the rest of the marinating juice. When juice is almost reduced to half, add the cheese by mixing in the sauce. Serve immediately by pouring on top of the pork pieces.

Great with pandan rice.

Smakelijk eten mensen!!

Posted in pork