Pork Hamon - Pinoy Food
Pork Hamon is simply ham (from the spanish word jamon). This is usually served in the Pinoy dining tables during breakfast and occasions. This Pinoy food is a little bit similar to Pork Morcon This Pinoy food is one of the most popular food during Christmas. It is usually served in Noche Buena where the Pinoy families are gathering together to celebrate Christmas.
Inregients:
1 leg of pork (approx. 4-5 lbs)
Curing solution (brown sugar, cup rock salt, saltpeter(salitre)
Procedure:
Wash thoroughly to remove blood.
Make 2-3 slices in the thick portion of meat and hang to drip.
Prepare curing solution (for every kilo of meat): 1/3 cup brown sugar 1 cup rock salt 1/2 tsp saltpeter (salitre)
Mix ingredients thoroughly and divide into 3 parts.
Rub one part of the mixture on the meat and place in a curing vessel. (Use nonmetal container).
Leave for 2 days in a cool place or refrigerator. On the 3rd day, resalt with the other 1/3 curing mixture, turn and leave for another 2 days. On the 5th day, turn meat and resalt again with the other third mixture. Let stand for another 2 days.
On the 7th day, wash meat and soak until no more salt is on the meat.
Let meat drip for 30 minutes.
If you want to smoke, this is the stage to smoke it, if not, then it is ready to be cooked.
To smoke: Rub cured meat with ground pepper and pieces of bay leaf mixture.
Smoke over an improvised smoking chamber, using live coals over which are place dried guava leaves, corn cobs, rice hulls and sawdust. Do not let fire burn.
After 6-10 hours, the ham is ready to be cooked or stored).
To cook: 1/3 cup sugar powdered black pepper 1/4 cup wine Let simmer until meat is tender.
To glaze: Place brown sugar all over the fatty portion of the ham. Brown in the broiler until sugar melts.
Slice and serve.
Recipe by: Kumain
Inregients:
1 leg of pork (approx. 4-5 lbs)
Curing solution (brown sugar, cup rock salt, saltpeter(salitre)
Procedure:
Wash thoroughly to remove blood.
Make 2-3 slices in the thick portion of meat and hang to drip.
Prepare curing solution (for every kilo of meat): 1/3 cup brown sugar 1 cup rock salt 1/2 tsp saltpeter (salitre)
Mix ingredients thoroughly and divide into 3 parts.
Rub one part of the mixture on the meat and place in a curing vessel. (Use nonmetal container).
Leave for 2 days in a cool place or refrigerator. On the 3rd day, resalt with the other 1/3 curing mixture, turn and leave for another 2 days. On the 5th day, turn meat and resalt again with the other third mixture. Let stand for another 2 days.
On the 7th day, wash meat and soak until no more salt is on the meat.
Let meat drip for 30 minutes.
If you want to smoke, this is the stage to smoke it, if not, then it is ready to be cooked.
To smoke: Rub cured meat with ground pepper and pieces of bay leaf mixture.
Smoke over an improvised smoking chamber, using live coals over which are place dried guava leaves, corn cobs, rice hulls and sawdust. Do not let fire burn.
After 6-10 hours, the ham is ready to be cooked or stored).
To cook: 1/3 cup sugar powdered black pepper 1/4 cup wine Let simmer until meat is tender.
To glaze: Place brown sugar all over the fatty portion of the ham. Brown in the broiler until sugar melts.
Slice and serve.
Recipe by: Kumain
drool.... this sounds so good. I'm still too scared to try and cure my own meat, though..
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