Fusion hamonado: Marinate: 1.5 kg pork belly. 2.5 cups pineapple...

Fusion hamonado:

Marinate:
1.5 kg pork belly.
2.5 cups pineapple juice.
1 cup crushed pineapple.
⅓ cup soy.
⅓ cup apricot jam.
¼ dozen cloves pressed garlic.
2 tablespoons rice wine.
1 or 2 smoked chilis.
2 bay leaves.
A pinch of pepper.

In a saucepan simmer in the marinade for ten minutes.

Barbecue the pork on the charcoal webber with some wet wood chips if desired and with the lid.

Serve with the sauce.

traditionan and original recipe.

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