Directions:
- In a small bowl, mix together brown sugar, white sugar, salt, beet powder, annatto powder, Anisette, and pink salt.
- Place pork slices in a medium container.
- Add in cure and toss to evenly coat pork. Cover and let cure in refrigerator for 3 days.
- In a large skillet, add the pork with 1/4 cup of water and 2 tablespoons of oil.
- Cook on medium high heat until all water evaporates and all that is left is the oil.
- Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.29 Kcal (282 kJ) | ||
| Calories from fat | 19.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 20.29mg | 7% | |
| Sodium | 104.18mg | 4% | |
| Potassium | 109.47mg | 2% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 6.07g | 12% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 183.65 Kcal (769 kJ) | ||
| Calories from fat | 52.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 3% | |
|---|---|---|---|
| Cholesterol | 55.39mg | 7% | |
| Sodium | 284.36mg | 4% | |
| Potassium | 298.79mg | 2% | |
| Total Carbs | 15.66g | 2% | |
| Sugars | 15.15g | 22% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 16.58g | 12% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.9mg | 2% | |
| Calcium | 20.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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