• 2 lbs of pork, pork chops, or red loin with fat, sliced into ¼ inch thick
  • 2 tablespoons of anise wine
  • 2 tablespoon of annatto water
  • 2 tablespoon of salt
  • 2 tablespoon cooking oil
  • 4 tablespoon of sugar
  • ⅛ teaspoon of salitre or saltpeter (optional, for coloring purposes only)
  1. Except for the pork, combine all the dry ingredients in a shallow pan.
  2. In another container, combine the wet ingredients.
  3. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
  4. Pile the pork inside a container with a cover and keep refrigerated for about three days to cure the pork.
  5. To cook, just put a little water in a skillet and add the pork. Fry it in its own fat until done.
Recipe by Recipe Philippines at