Assemble these utensils:
sharp knife
chopping board
kitchen scale
4-quart utility bowl basting
spoon strainer
2-quart saucepan
pressure canner
big kettle or saucepan with
rack sealer
thermometer
timer
12 F cans (8.89 ounces)
Assemble these supplies:
2 kilos lean pork with fat
1 cup vinegar
1/2 teaspoons black pepper, ground
1 tablespoon refined salt
1 1/2 tablespoons pounded garlic
1/3 cup soy sauce
1 teaspoon monosodium glutamate (vetsin)
Steps in preparation:
1. Cut pork into 2 inch cubes.
2. Combine pork with condiments. Marinade overnight in the refrig-erator.
3. Cook to boiling.
4. Separate the stock or sauce from the meat and continue boiling the stock for 10 minutes.
5. Brown the meat and add soy sauce.
6. Weigh into cans (about 230 grams for 1 can).
7. Add the sauce.
8. Exhaust at 180°F for 5 minutes.
9. Seal and process for 30 minutes at 15 pounds pressure.
10. Cool, label, and store.
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