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2.5 kg Pork shoulder
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300 ml Coke or Pepsi
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600 ml Pineapple juice
-
300 ml Ketchup
-
200 ml Light soy sauce
-
6 Heaped tablespoon Dark brown sugar
-
2 tbsps Garlic powder
-
Big pinch of salt and pepper
-
A few drops of red food colouring (optional)
-
Boiled rice for 4
-
4 Fried eggs
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4 Finely sliced spring onions
-
Sesame seeds
48 hour marinated pork! Sweet, flavourful and enjoyed for brekkie in the Philippines
Slice the pork shoulder into thick cut bacon sized pieces. Mix these with all other ingredients and place in an air tight container in the fridge for at least 48 hours but up to 4 days.
When ready to cook, pour the pork and marinade into a saucepan and bring to the boil. Simmer for 5 minutes.
Heat a frying pan on medium high. Remove the pork from the marinade and fry for 5 to 10 minutes. Splash a little of the sauce in there as well. The sauce will caramelise and thicken around the pork.
Serve with boiled rice, fried egg, spring onion and a sprinkle of sesame seeds.
48 hour marinated pork! Sweet, flavourful and enjoyed for brekkie in the Philippines
-
2.5 kg Pork shoulder
-
300 ml Coke or Pepsi
-
600 ml Pineapple juice
-
300 ml Ketchup
-
200 ml Light soy sauce
-
6 Heaped tablespoon Dark brown sugar
-
2 tbsps Garlic powder
-
Big pinch of salt and pepper
-
A few drops of red food colouring (optional)
-
Boiled rice for 4
-
4 Fried eggs
-
4 Finely sliced spring onions
-
Sesame seeds
Slice the pork shoulder into thick cut bacon sized pieces. Mix these with all other ingredients and place in an air tight container in the fridge for at least 48 hours but up to 4 days.
When ready to cook, pour the pork and marinade into a saucepan and bring to the boil. Simmer for 5 minutes.
Heat a frying pan on medium high. Remove the pork from the marinade and fry for 5 to 10 minutes. Splash a little of the sauce in there as well. The sauce will caramelise and thicken around the pork.
Serve with boiled rice, fried egg, spring onion and a sprinkle of sesame seeds.