Monday, January 11, 2010
3 to 4 lbs boneless pork loin or pork shoulder
4 cups pineapple juice
1 cup tomato sauce
1/2 cup soy sauce
2/3 cup liver spread
2 bay leaf
1 head garlic, peeled and minced
1 medium onion, peeled and chopped
4 tbsps cooking oil
Trim pork loin, leaving but a thin layer of fat. Wash and pat dry. Using a small knife or tines of fork, stab pork meat all over. Massage liberally with salt and freshly-ground pepper.
In a wide skillet, heat oil on high heat. Saute onions and garlic until aromatic, around 30 seconds. Remove from pan. Brown pork loin on all sides. Pour in pineapple juice, soy sauce and about 1 cup of water. Add bay leaf, sauteed onions and garlic, and around 1/8 tsp freshly-ground pepper. Allow to boil for around 1 minute and then, lower heat to simmer until meat is fork-tender. Add more water as needed.
Remove pork from liquid and allow to cool. Cut into serving slices and arrange on platter.
Meanwhile, strain liquid of sediments and bring to a slow boil. Remaining liquid will be more or less 2 cups. Add tomato sauce and sugar. Adjust salt, pepper and sugar to bring sauce to desired balance of saltiness and sweetness. Stir in liver spread until dissolved and sauce mixture is thickened.
Pour sauce over pork loin slices and serve hot.