1 tsp. salitre
½ cup white sugar
½ cup brown sugar
½ cup salt
½ cup rhum or gin
Wash pork. Dry with a clean kitchen towel. Mix salitre, sugar, salt and rhum or gin and dissolve. Soak the pork belly or liempo. Cover with foil or cheese cloth. Refrigerate. Turn and prick with fork daily for 15 days.
On the 16th day washpork thoroughly. Boil with brown sugar. Do not overcook. Chill before slicing.
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