Sundried Pork Rump with Pineapple

The day before, clean the pork rump, make some holes and season with garlic, onion, and salt

Wrap it tightly and refrigerate overnight

The next day, preheat the oven to high temperature

Place the pork in the roasting pan and put it in the oven to roast, periodically basting with the marinade and water as it dries out, until it's golden brown and tender (about five hours)

Remove from the oven and let it cool

Once cooled, remove any excess fat that has formed on the surface of the glaze

Strain the glaze through a fine-mesh sieve, discarding any solids and reserving 4 cups

If necessary, add more water to achieve this amount

Transfer the glaze to a saucepan

Sauce

Combine the pineapple juice with soy sauce and cornstarch in the pork glaze

Bring to a simmer over medium heat, stirring constantly until it thickens slightly

Add the drained pineapple rings and remove from heat

Let cool

Slice the pork into thin strips, coat with the sauce, and serve.