Preparation Time
30 mins.
Cooking Time
9 hrs. and 5 mins.
Serving Size
6
Ingredients
- 1/2 cup sugar, white
- 2/3 tsp salt
- 500 g pork pigue, sliced thinly (tapa style) into 1 pile
- 50 g bacon, sliced into 4 strips
- 1 pc carrot, sliced into 6 strips
- 1 pc whole pickle, cut into 6 strips
- 1 can DEL MONTE Pineapple Chunks (227g), drained, reserve syrup
- 1 can Del Monte 100% Pineapple Juice with Vitamins A, C & E (240ml)
- 1/2 cup oil, for frying
- 1 Tbsp cornstarch, dissolved in 1 tsp water
Preparation
1. Combine sugar and salt. Rub mixture into pork. Spread pork and alternately arrange slices of bacon, carrot, pickles and DEL MONTE Pineapple Chunks. Roll and tie firmly with butcher's twine or crocheting thread.
2. Marinate pork in DEL MONTE Pineapple Juice and pineapple syrup overnight in the refrigerator. Drain and reserve marinade.
3. Heat oil. Fry the pork rolls and brown all sides.
4. Combine meat with marinade in pan. Cover and simmer meat for 30 minutes or until meat is tender. Turn meat occasionally. Remove rolls. For sauce, add cornstarch and simmer broth with continuous stirring until desired thickness.
5. Remove thread from meat then slice. Set aside. Pour sauce over meat.
2. Marinate pork in DEL MONTE Pineapple Juice and pineapple syrup overnight in the refrigerator. Drain and reserve marinade.
3. Heat oil. Fry the pork rolls and brown all sides.
4. Combine meat with marinade in pan. Cover and simmer meat for 30 minutes or until meat is tender. Turn meat occasionally. Remove rolls. For sauce, add cornstarch and simmer broth with continuous stirring until desired thickness.
5. Remove thread from meat then slice. Set aside. Pour sauce over meat.
Cooking Skills Needed
- Mixing
Cooking Tools Needed
- Crocheting Thread
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