Pork Rump with Sweet and Sour Glaze

Name: Pork Rump with Sweet and Sour Glaze
Yield: 25
Ingredients: 1 pork rump weighing around 5 kg; 5 cloves of garlic, minced; 1 large onion, finely chopped; to taste salt; 3 cups of water; For the glaze:; 1 can of pineapple chunks in syrup, crushed; 1/2 cup of the pineapple syrup; 2 1/2 tablespoons of soy sauce; 4 tablespoons of cornstarch

1
1 pork rump weighing around 5 kg
2
5 cloves of garlic, minced
3
1 large onion, finely chopped
4
to taste salt
5
3 cups of water
6
For the glaze:
7
1 can of pineapple chunks in syrup, crushed
8
1/2 cup of the pineapple syrup
9
2 1/2 tablespoons of soy sauce
10
4 tablespoons of cornstarch

Ingredients

1
1 pork rump weighing around 5 kg
2
5 cloves of garlic, minced
3
1 large onion, finely chopped
4
to taste salt
5
3 cups of water
6
For the glaze:
7
1 can of pineapple chunks in syrup, crushed
8
1/2 cup of the pineapple syrup
9
2 1/2 tablespoons of soy sauce
10
4 tablespoons of cornstarch

Directions

1
Clean the pork rump, make a few holes and season with garlic, onion, and salt
2
Let it rest for several hours or overnight
3
Place the pork rump in a hot oven (200°C), preheated, and baste with the seasoning as it dries out, until it's golden brown and tender
4
It takes about 4 to 5 hours
5
Remove from the oven and let it cool down
6
To deglaze the cooking juices, wait for it to cool down and remove any hardened fat that forms on the surface
7
Sieve the glaze through a fine-mesh sieve, discarding any excess liquid and adding more water if needed, and place it in a saucepan
8
Add the mixed soy sauce and cornstarch, stirring constantly until it thickens slightly
9
Add the pineapple chunks and turn off the heat
10
Let it cool down
11
Sliced the pork rump into thin strips and coat with the glaze
12
Store it in the refrigerator until serving time
13
Serves 25 portions.