1 tender cured meat (about 5 kg)
1 cup of passionfruit juice
1 cup of dry white wine
5 tablespoons of Karo
5 tablespoons of mustard
1 tender cured meat (about 5 kg)
1 cup of passionfruit juice
1 cup of dry white wine
5 tablespoons of Karo
5 tablespoons of mustard
Using a sharp knife, remove the rind from the cured meat
If there's a thick layer of fat, trim it slightly, leaving about half a centimeter or so
Place the cured meat in a baking dish, put it in a moderate oven (180°C) and bake for about 30 minutes per kilogram, brushing with the mixture of white wine and passionfruit juice every now and then
If it becomes too dark, cover it lightly with aluminum foil
One hour before finishing the baking time, mix together the Karo and mustard
Remove the cured meat from the oven
Increase the oven temperature to 250°C
Brush the entire surface of the cured meat with the mixture of Karo and gently re-enter the oven for about 45 minutes
Serve warm alongside green pea timbales, and enjoy! (About 25 servings.)
