Home cured pork : pata jamon

Ingredients

• 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

Preparation

• 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.

Questions

Photos of members who cooked this recipe

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