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Philippine Ham Style (Pinyada)

2 1/2 lbs. Boneless pork loin roast
2 cups Brown sugar
28 oz. Pineapple chunks or1 fresh pineapple, shredded finely
2 quarts Carton Pineapple juice
1 tsp. Garlic, minced
6 pieces  Bay leaves , tears into halves
1/4 cup Rum or Brandy

Preheat oven for 350F.

Combined all the mixtures for marinating the loin meat.

Make an incision in the middle of the meat but not destroying and cutting the lump.

Marinate the meat for 4-6 hours and keep turning occasionally the meat to spread the marinade evenly, while marinating.

In a big baking pan with lid, or cover with foil, put the meat with all the marinating juices, and start to bake.

Bake for 40 minutes, and reduce the temperature to 200F and cook for 4-5 hours until the juices is getting bit thicken.

Let it cool down for at least 30 minutes, before serving.

To serve:

Cut into thin slices using electric knife if possible, and arrange in a big serving dish, glazed with the remaining sauce.

Simple tips:

This dish can also be cooked in a covered slow cookery pot, simmer and cook slowly until sauce is bit thicken.
I arrange this beautiful dish with slices of tomatoes, lemons, few slices of cucumber, cherries, few sprigs of green onions and parsley.



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Last modified: May 26, 2003