Name: Pindang Babi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Filipino
Ingredients: 1 kg pork scotch, slice into 1/4-inch-thick pieces then into thick strips; oil; 3/4 cup brown sugar; 1/2 tsp pink curing salt / Prague powder; 2 tbsp salt; 1/2 cup fresh Pineapple Juice

Description

Pindang Babi is a Filipino cured pork dish from Pampanga prepared with sugar and salt cured fermented preserved pork strips.

Ingredients

Scale

Pindang

1 kg pork scotch, slice into 1/4-inch-thick pieces then into thick strips
oil

Marinade

3/4 cup brown sugar
1/2 tsp pink curing salt / Prague powder
2 tbsp salt
1/2 cup fresh Pineapple Juice

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Instructions

In a bowl combine all marinade ingredients, mix it well.
Add the pork strips, making sure it is all coated with the marinade. Place in a container with a tight seal and keep in the refrigerator for three to five days to cure and ferment.
When you are ready to cook the meat, remove it from the refrigerator two hours prior to cooking then fry then initially in very low heat for 3 minutes on each side to prevent the sugar from burning fast. Increase the heat to medium and continue to fry for 2 minutes on each side.
Serve with rice and freshly chopped tomatoes