Pork-Pina Hamonado

2 pieces (tapa style)

1 cup brown sugar (packed)

1-1/3 tsp. iodized salt

2 tsp. praque powder (for 1/8 tsp. salitre)

200 grams pork fat, sliced into 8 strips

1 medium carrot, sliced into 2 whole pickles, sliced into 12 strips

1 can (439 grams) pineapple chunks, drained (reserve syrup)

1 can (35 cl) pineapple juice

Combine sugar, salt and praque powder or salitre. Rub mixture

on pork. Spread pork and alternately arrange slices of pork fat,

carrot, pickles and pineapple chunks until

all ingredients are used up. Roll and tie firmly with crocheting

thread.

Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat

overnight. Simmer meat in marinade for 1 hour. Remove

thread from meat then chill if desired for ease of cutting.

Continue simmering the marinade for 5 minutes or until thick

and serve as sauce. Slice meat and arrange in a platter.