Home cured pork : pata jamon

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
1 whole hand or leg of pork, deboned

1 packet of McCormick Tocino mix

1/2 cup. water

3 segments of star anise

1 cinnamon stick

1/4 cup vinegar

1/2 cup brown sugar

1/2 cup. sherry or Chinese wine

2 1/2 teaspoons. salt


  • Mix the tocino mix and water in a glass dish. Coat the pork in the mixture. Then lay the pork flat, meat side down in the dish and cover tightly with cling film.
  • Refrigerate overnight. The following day, take the pork out of the marinate and roll tightly into a log shape.
  • Tuck in the meat so that the rind is on the outside of the roll. Tie tightly with string. In a heavy pot, put a small trivet and sit the pork roll on it.
  • The trivet will prevent the pork skin from sticking to the bottom of the pot and tearing.
  • Put all the rest of the ingredients and top up with water to about an inch below the top of the pork.
  • Bring to a boil and simmer on low heat, turning occasionally, for about two hours or until tender. The tocino mix actually makes it very tender, like ham.
  • Test by pinching a bit of the flesh. If it comes off easily, its done. Do not overcook or it will fall apart when sliced. Wait for it to cool before slicing.


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