Add sugar and massage again the pork until covered with sugar.
Add anisado wine, pineapple juice, garlic, ascorbic acid, red food color and monosodium glutamate. Massage again the pork, until all ingredients is well blended and absorbed by the meat.
Transfer the cured meat into a zip lock and let it curing for 10 to 12 hours inside the fridge.
Fry and serve.
Recipe Notes
Yield: 8 to 10 servings
Prep time: 10 to 15 minutes
Marinating Time: Minimum 10 hours
Cooking Time: 10 to 15 minutes