homemade ham
I don’t know what happened. For the very first time I didn’t feel any excitement as I made our Noche Buena meal. I have already prepped everything yesterday so there isn’t much to do but cook. Or so I thought. I was sleepy the entire morning and dead tired by the time nightfall came. I slept for a couple of hours in between then checked on a few things then finished off the hamon, pasta dish and the side dishes.
Oh and have I mentioned I haven’t eaten a decent regular meal since last night? My stomach is filled with mashmallows and coffee.
Now that it’s almost midnight. I kinda feeling giddy. It must be the Christmas spirit that was imbued within since childhood.
Ah, but people who really knows me that I’m not that kind of “christmassy folk” everyone seems to excude.
I’m not a bitter girl I tell you. In fact I’m a very happy content girl. Really, its easy for me to be happy as long as I have enough sleep and caffeine. Then maybe a few additional good reads.
Hamon Bulakena
(for brining)
1 kilo pork leg (pork belly is highly recommended I just happen to like pork leg)
4 tbsp sugar
2 tbsp fine salt
1 tsp Prague powder (pink salt)
(for boiling)
2 cups pineapple juice (I used unsweetened, it wasn’t specified in the magazine)
4-6 tbsp sugar (originally 2 tbsp)
1 cup beer
**3-5 pcs star anise (optional)
**pineapple rings for garnishing
1. Remove skin from pork leg. Mix the brining* ingredients and wipe thoroughly on pork. Prick very well and let stand for one day on a cool dry place, then put inside the refrigerator or ice box for 3 days.
2. Before cooking, wash very well.
3. Boil in pineapple juice, sugar and beer until sauce thickens.
*Comes from the word “brine” that means salt. Brining is a popular method for improving the flavor and moisture content of lean meat.
** I added star anise and pineapple rings into the boiling juice for added scent. You are very welcome of course to adjust the seasoning. be warned that it will take a long while to boil until the sauce thickens, it took me more than 2 hours over a very low heat.
So go ahead and try this recipe.(Food May 2008)
By the way, my spice rack is becoming more attractive each day. Next week I’m off to buy more (along with the New Year eve’s dishes) but for now I believe I have the basics.
I’m watching RED right now and I’ve been enchanted by that lovely avocado that Francis Moses is growing. It’s got two leaves and is sitting in a glass half filled with water and hangs in the balance using to sticks. It’s the prettiest growing avocado I’ve seen.
Just take a quick peek.
All right, now for the Hamon Bulakena. I got the recipe my from beloved and mostly highly trusted and coveted food magazine: FOOD published by ABS-CBN Publishing, Inc. In fact I started with Food, then I was given as a present one Step-by-Step Expanded Edition (from Grace Advincula) and now I currently collect Foodie. My favorite so far. Compared to other culinary magazines, Food extend beyond giving quick and easy to make recipes. They always make sure that their quick and easy recipes are kitchen-tested and absolutely delicious. it’s not just throwing in a few things here and but throwing in the right few things here and there. Their specialized menus are superb, palate pleasing and fanbase gaining in an instant.
Really it isn’t an exaggeration.
M E R R Y C H R I S T M A S T O ALL!!!
