Time needed: 5 days and 45 minutes.
Makes: 4 servings
1 kilo pork liempo slab
4 tablespoons white sugar
2 tablespoons rock salt
1 tablespoon curing salt/pink salt/Prague powder
2 cups pineapple juice
1 cup light beer (pale Pilsen)
½ cup white sugar, plus more for glazing
3 pieces whole star anise
- Prepare pork
Remove skin and any bones. Prick the fat with a knife or fork multiple times.
- Make curing solution
In a bowl, mix together the white sugar, rock salt, and curing salt until well combined.
- Cure pork
Massage the cure onto the pork, refrigerate for 3-5 days to marinate. Rinse well.
- Make sauce
n a pot over medium heat, combine the pineapple juice, beer, sugar, and star anise. Mix until the sugar has fully dissolved.
- Simmer pork
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
Sprinkle a generous amount of sugar all over the cooked pork.
Using hot steel, a torch, or an oven, caramelize the sugar all over the pork. Slice and serve with the sauce.