This is a classic Phillipino recipe that is commonly eaten for breakfast, but I think it is good at any time. Be sure to wear gloves when mixing the meat with the marinade or you will have red hands for a week. This can also be used for chicken or a mix of chicken and pork. Serve with fried eggs and rice.
Ingredients
2 pounds pork* (butt, shoulder, ham or belly) – cut into ¼ inch thin slices
¾ cup brown sugar
1 ½ tablespoons salt
3 cloves garlic – finely minced
1 tablespoon soy sauce
2 tablespoons rice vinegar
¼ cup fruit juice, (pineapple, apple) (optional)
½ tablespoons finely ground black pepper
1 tablespoon rice flour (optional)
natural red food color (optional)
Instructions
In a big bowl, combine all ingredients except for the pork slices. Mix until well blended.
Add the pork and mix using the hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
Transfer to a container with a cover and let it sit overnight on the counter.
Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days. Can be frozen afterwards and stored longer.
Remove meat from marinade. In a skillet, add 1T oil and heat over medium/low. Gently cook the meat until it is cooked through and there are charred spots.
Serve over rice with a fried egg.
*NOTE: You can also do this with chicken or a combination of pork and chicken.
