- Ready in: 30 minutes plus 8 hours marinating
- Serves: 8
- Complexity: very easy
- kcal: 433
- 1 kg pork butt, sliced 6 mm thick
- ½ tsp SIDS CRAZY SALT
- 1 cup sugar
- 1 tbsp salt
- 1 tbsp garlic powder
- ¼ tsp pepper
- 2 drops red food colouring, optional
- 1 cup water
- 2 tbsp rice bran oil
In a bowl, combine pork, SIDS CRAZY SALT, sugar, salt, garlic, pepper and red food coloring. Massage meat with curing mixture until well-distributed and evenly coloured.
Store in a covered container or ziplock bag and refrigerate overnight to cure.
In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil.
Lower heat, cover and simmer until meat is tender and cooked through, adding more water in ½ cup increments as needed.
When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.
> For better taste and texture, use the right cut of meat. It is best made with Boston butt or (despite the name, it actually comes from the pig shoulder) kasim which is well layered with fat.
> For a tender chew, cut the meat thinly across the grain.
> Not a fan of food colouring? Substitute about 1 teaspoon atsuete powder or ¼ cup of banana ketchup.
> You can add pineapple juice, anise wine, or vinegar to help tenderize the meat and balance the sweetness with a hint of tangy flavour. Make sure not to marinate the meat in the refrigerator for too long as the acids will denature the protein fibers and result in a mushy texture. Cure overnight and transfer to the freezer.