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| 70. HOW TO MAKE TOSINO (SALTED PORK) Raw materials: Pork Salt Sugar salitre Utensils: Kitchen knife Bowl with cover Measuring spoon Procedure: 1. Slice pork into 1 cm. thickness. 2. For every kg. of meat, mix the following ingredients and rub on both sides of the pork; 1� tbsp. salt 4-5 tbsp. sugar 1/3 tsp. salitre 3. Place salted pork in a clean covered container and keep in a cool place or in a refrigerator for 3-5 days. 4. Wash a little and cook. Tosino will last for � month when kept in a refrigerator. 71. HOW TO MAKE CHICHARON Body: For every kilo of pork skin, the following mixture should be prepared: 1 tsp. salt 4 tbsp. vinegar vetsin and pepper Procedure: 1. Boil the pork skin in sufficient amount of the prepared solution until tender. 2. After boiling, cool and remove the fat portion. 3. Slice into desired sizes. 4. Dry under the sun until firm. 5. Deep-fry at about 188� C and strain. 6. Pack in plastic bags. 72. HOW TO MAKE BONELESS HAM Materials needed: 2 kilos pork meat (kasim or pigi) Injecting solution: 1 cup water, � cup salt, 1/4 cup sugar (white), 3 tsp. prague powder, 1 tsp. vetsin, 1 tsp. cal. ham. spice, � tablet ascorbic acid Curing solution: (cover pickle) 8 cups water, 2 cups salt, � cup sugar (brown), 2 tbsp. prague powder dry curing mixture: 1 cup salt, � cup brown sugar, 2 tsp. prague powder Procedure: 1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat. 2. Soak in curing solution for 4-5 days in the refrigerator. 3. After curig, wash off the excess salt by soaking in warm water. Drain by hanging. COOKING OF HAM 1.Boil the ham in enough water for 5 minutes. 2. Discard water and boil again the ham in another water until soft. Carefully remove the skin. 3. Finally cook the ham in the following mixture for about one hour. For every kilo of ham add: 3/4 cup of beer 2 pcs. cloves 2 pcs. bayleaves 1 cup pineapple juice 1 cup sugar enough water to cover 4. Cover the ham with brown sugar and place in an oven until it is well-caramelized or use red hot "siyanse." |