Pork Pinya Rolls recipe

2 pcs (1/2 kilo each) pork lomo, each sliced thinly (morcon style)

Marinade:
1 tbsp calamansi juice
1/4 cup toyo
1/4 tsp pepper
pineapple syrup

Filling:
1 can (439g) DEL MONTE crushed pineapple, drained (reserve syrup)
2 stalks celery, diced
1 egg, beaten
200g ground pork
1 onion, chopped
1 red bell pepper, chopped
1/2 tsp curry powder

Gravy:
4 cloves garlic crushed
1 onion chopped
2 tbsp cornstarch, dissolved in 2 tbsp water
1 cup drippings
reserved marinade


Marinate pork for 30minsutes. Drain but reserved marinade.

Thoroughly mix the ingredients for filling. Add 1/2 tsp fine salt and 1/4 tsp pepper. Put 1 cup filling on each pork slice. Roll in foil and seal. Steam for 40 minutes, with opening of foil face up to save the drippings. Remove from foil and reserve the drippings. Add broth to make 1 cup of drippings. Set aside.

Gravy: Sauté garlic and onion. Add remaining ingredients, soy sauce and brown sugar to taste. Simmer for 10 minutes. Slice meat and pour sauce on top.

14 servings