Assemble these utensils:
chopping board
sharp knife
kitchen scale
2 bowls mortar and pestle basting
spoon strainer
2 utility plates
meat grinder
2-quart saucepan
pressure canner
thermometer
timer
18 1/2-ounce cans
Assemble these supplies:
2 kilos pork (with fat)
1 cup vinegar
2 tablespoons garlic, pounded
1 1/2 tablespoons refined salt
1 1/2 tablespoons black pepper, ground
1 teaspoon vetsin (MSG)
1/3 cup toyo (soy sauce)
2 1/2 tablespoons cornstarch
Steps in preparation:
1. Cut the meat into 1 1/2 inch cubes.
2. Weigh the ingredients.
3. Mix the vinegar, salt, garlic, and pepper with the cubed meat.
4. Store in the refrigerator overnight.
5. Boil the mixture. Separate the sauce from the meat. Continue boiling the sauce for about 10 minutes.
6. Brown the meat. Add soy sauce.
7. Grind the mixture again.
8. Add the cornstarch and sauce. Mix well.
9. Grind the mixture again.
10. Pack in cans.
11. Exhaust at 180°F for 5 minutes.
12. Seal.
13. Process at 10 pounds pressure for 40 minutes.
14. Cool, label, and store.
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