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

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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.

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