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QUESO DE BOLA STUFFED HAMONADO

Ingredients:

1.3 kg MONTEREY PORKLOIN or PIGUE, sliced morcon style
4 pc (140 g)
1-1/2 cups water
1 can (227 g) pineapple chunks in syrup, drained
2 tbsp cooking oil, for frying

Marinade

4 cloves garlic, crushed
1 cup brown sugar
1/2 cup soy sauce
1 can (240 mL) pineapple juice
1 tbsp peppercorns
2 pc bay leaves (laurel)

Procedure:

  1. In a bowl, combine all marinade ingredients and then add pork. Cover and chill for at least 1 hour or overnight. Drain and reserve marinade.
  2. Lay out pork and arrange cheese. Tightly roll and secure with twine.
  3. Place pork roll, marinade, and 1 cup water in a pot. Cover and simmer for 40 minutes or until pork is tender. Add pineapple chunks and simmer for 5 minutes. Remove pork from sauce.
  4. In a pan, heat oil and fry pork roll until lightly browned. Rest before removing twine and then slice 1/2 inch thick. Arrange on a platter and pour sauce or serve on the side.

Makes 5 servings.
(Yield: 1 roll (11 slices)/2 slices per serving)

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