Ingredients: 2 lbs. of porkchop or pork loin (with fat), sliced into 1/4 inch thick 2 tablespoons of anise wine 2 tablespoon of annatto water 2 tablespoon of salt cooking oil 4 tablespoon of sugar 1/8 teaspoon of salitre ( saltpeter )
Procedure: Combine all the ingredients in a shallow pan except for the pork. Sprinkle the mixture onto the pork and make sure that it is distributed evenly. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
To cook, just put a little water in a skillet and add the pork and fry it until done.
BLUE CHEESE DRESSING
Makes a cup of blue cheese dressing. This dressing is an excellent dip for buffalo wings and as a topping for steaks.
2 ounces blue cheese, crumbled 1/4 cup buttermilk 1/4 cup sour cream 1/4 cup mayonnaise Juice of 1/4 lemon, or to taste Salt and ground black pepper
In a small bowl, stir to combine all ingredients
SWEET AND SOUR PORK RECIPE
This recipe serves 4 to 6
Ingredients: 3/4 pound Monterey pork tenderloin 2 - 3 teaspoons Datu puti soy sauce A Pinch of cornstarch
Sauce Ingredients: 1/4 cup sugar 2 tablespoons Delmonte ketchup 2 tablespoons dark soy sauce 1/4 teaspoon salt 1/2 cup water or reserved Delmonte pineapple juice 1/4 cup Datu puti vinegar 1 tablespoon cornstarch dissolved in 4 tablespoons water
For Batter: 1/3 cup flour 1/3 cup cornstarch 1 egg white, lightly beaten 1 tablespoon Minola vegetable oil 1/3 cup warm water, as needed
Other ingredients: 1 carrot 1/2 red bell pepper 1/2 green bell pepper 1/2 cup pineapple chunks 3 cups oil for deep-frying, or as needed
Directions for sweet and sour pork:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.
Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep frying. Make sure that the oil is really hot before frying.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is very hot).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.