homemade and preservative-free, this tender and moist faux ham makes a great substitute if you want the grandness of ham without the additives. It’s truly delicious!
Combine the ingredients for the dry rub and massage all over the meat. Place the meat in a sealed food container and refrigerate for at least 12 hours (up to 24 hours). Remove the meat from the container and pat dry with paper towels.
Heat the oil in a large pan (with lid and enough to fit the meat). Once hot, place the meat fat side down and cook for 2 to 3 minutes to sear the fat properly. Turn and do the same to all the sides. This will give a nice well-caramelized crust to the pork. Position the meat, fat side up after all sides are seared.
Add all the braising ingredients. Make sure the braising liquid only reaches below the fat cap otherwise, the fat will melt. Stir to distribute the ingredients well and then bring the mixture to a boil. Lower the heat, cover and simmer for 2 hours. (Check after the first hour and move it a bit, if needed)
Gently remove the pork loin and transfer to a dish. Cover tightly with foil to prevent the meat from drying up.
Increase the heat to high and cook until the liquid is reduced (at least by half) or until it’s thickened to your liking. Slice the “ham” and place on your serving platter doused with the reduced sauce/gravy. Serve with roasted or steamed vegetables, mashed potatoes or rice.
Leftovers are perfect as a sandwich filling, for breakfast with sinangag (fried rice) and egg or as a protein component in fried rice.
Keyword christmas, dinner, holidays, media noche, noche buena, pasko