AuthorBiteSized
DifficultyIntermediate

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[Total: 1 Average: 5]

Yields4 Servings
Ingredients

Cure



Sauce




Prepare pork
1

Remove skin and any bones. Prick the fat with a knife or fork multiple times.

Make curing solution
2

In a bowl, mix together the white sugar, rock salt, and curing salt until well combined.

Cure pork
3

Massage the cure onto the pork, refrigerate for 3-5 days to marinate. Rinse well.

Make sauce
4

In a pot over medium heat, combine the pineapple juice, beer, sugar, and star anise. Mix until the sugar has fully dissolved.

Simmer pork
5

Add the cured pork to the sauce and boil for about 10-15 minutes or until tender and cooked through. Continue to cook the boiling liquid until reduced to a thick, syrupy sauce. Set sauce aside.

Coat in sugar
6

Sprinkle a generous amount of sugar all over the cooked pork.

Caramelize
7

Using hot steel, a torch, or an oven, caramelize the sugar all over the pork. Slice and serve with the sauce.

Ingredients

Ingredients

Cure



Sauce




Directions

Prepare pork
1

Remove skin and any bones. Prick the fat with a knife or fork multiple times.

Make curing solution
2

In a bowl, mix together the white sugar, rock salt, and curing salt until well combined.

Cure pork
3

Massage the cure onto the pork, refrigerate for 3-5 days to marinate. Rinse well.

Make sauce
4

In a pot over medium heat, combine the pineapple juice, beer, sugar, and star anise. Mix until the sugar has fully dissolved.

Simmer pork
5

Add the cured pork to the sauce and boil for about 10-15 minutes or until tender and cooked through. Continue to cook the boiling liquid until reduced to a thick, syrupy sauce. Set sauce aside.

Coat in sugar
6

Sprinkle a generous amount of sugar all over the cooked pork.

Caramelize
7

Using hot steel, a torch, or an oven, caramelize the sugar all over the pork. Slice and serve with the sauce.

Notes

Hamon Bulakenya