In a medium bowl, combine sugar, salt and praque powder. Mix and rub mixture on your pork pigue. Then, lay out the rubbed pique onto a flat surface and arrange slices of pork fat and pineapple chunks onto the pique. Roll like a cinnamon roll or sushi and tie the ends firmly with crocheting thread. The pork will drip while you’re rolling, keep the drip!
Ingredients:
- 1 kilo pork pigue (this is pork shoulder sliced ¼“ thick) thinly sliced
- 1 cup brown sugar
- 1-1/3 teaspoons iodized salt
- 2 teaspoons praque powder
- 200 grams pork fat, sliced into 8 strips
- 1 can pineapple chunks, drained (keep syrup)
- 1 can pineapple juice
Cooking Directions:
1
2
In a large bowl, combine the pork drip, syrup from the pineapple chunks and pineapple juice and marinate the pork roll overnight.
3
In a large saucepan or wok, simmer pork roll in your marinade for 1 hour. Now remove the thread from the roll and place in refrigerator for a bit so it hardens. This will make it easier to slice. Continue simmering the marinade until it thickens and use it for sauce. Let meat cool before slicing and arrange on a platter.
