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Hamon Bulakenya

Yields4 Servings

Ingredients
 1 kg pork liempo slab
Cure
 4 tbsp white sugar
 2 tbsp rock salt
 1 tbsp curing salt/pink salt/prague powder
Sauce
 2 cups pineapple juice
 1 cup Pale Pilsen beer
 ½ cup white sugarplus more for glazing
 3 whole star anise
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.

Nutrition Facts

0 servings

Serving size