Liempo Hamonado Buns

¾ kg liempo slab

saltto taste

cracked pepperto taste

7 cups pork broth

¾ cup white sugar

½ cup red onionsquartered

¼ cup garlicminced

1 ½ cups pineapple juice

2 pcs bay leaf

¼ cup white vinegar

½ tbsp dried thyme

½ tbsp dried oregano

2 pcs cinnamon sticksor 2 teaspoons cinnamon powder

Assembly

siopao bunssteamed

shredded lettuce

sliced tomatoes

chopped spring onion

Rub pork with salt and pepper. Set aside covered for 45 minutes in the refrigerator.

In a pan with very hot oil over high heat, sear the liempo. Set aside.

In a pot over medium heat, add pork broth, sugar, onions, garlic, pineapple juice, bay leaf, oregano, thyme, cinnamon, and white vinegar.

Add pork and bring to a boil. Simmer until tender, about 1 1/2 hours.

Remove liempo from the pot and continue to simmer the stock until reduced and saucy. Slice the liempo and bake for 15 minutes in a preheated oven at 200 degrees C.

Slice the steamed siopao buns and add the liempo slice, slices of tomatoes, shredded cabbage, chopped spring onion, and the sauce. Serve.

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