🌿 Ingredients

• 3kls. PorkLaman
• 3meters ButchersString (Twine)
• 1ltr. PineappleJuice
• 5pcs. StarAnise
• 5g Cloves
• 2 Sticks CinnamonSticks
• 1 Can PineappleSlice
• 1 Bott. RedCherries W/ Stem
• 1kl. BrownSugar
• 4pcs. Chicken Stocks (Knorr Cubes)
• 1gal. Water
• 1pc. CeleryStalk
• 5pcs. Bayleaf
• 3g BlackPeppercorn
• 1pc. White Onion Cut Into Quarters
• 1/2 Cup Coconut Baguio Oil
• 1tsp. Salt
• 1tsp. White Pepper
• 25g Parsley
• 1pc. CucumberFor Garnish
• Baguio Pure Coconut Sauce

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📋 Procedure

1. Tightened with butcher's string pork meat then have ready water, pineapple juice, in deep stockpot. Add with star anise bayleaf black pepper cinnamon sticks cloves onion.
2. Boil for 2 hours until fork tender remove fromthe pot, keep cool for sometimes take off the strings put on top with brown sugar.
3. Start to use blue torch to deglazed until the sugar caramelized and melted.
4. Keep cool for 15 minutes then slices it into portion size.
5. Place into platters garnish with pineapple slices, cherries, cucumber and parsley then serve with the remaining sauce.