My trip to the DOST has made me try their meat processing recipe.  Here’s my version of the Philippine’s favorite breakfast fares:

Ingredients

• 1.5 Tbsp rock salt (or about .5 to .75 tbsp fine salt)
• 6 Tbsp sugar (brown sugar is best)
• 1-2 Tbsp gin (I used 2 because we like the flavor)
• 125 gm Ascorbic Acid (yup, your vitamin C)
• 1 kg of pork lean meat sliced thinly

Method

1. Mix all of these together and blend well making sure that the meat is well coated.  If using the tablet form, ensure that the ascorbic acid is dissolved.  You may use this after 1 hour but it is best to keep the meat in the refrigerator for about 4 days.  By then, the flavors would have blended well and the meat will be flavorful.  
2. A favorite way to serve this dish in the Philippines is to have fried egg, over easy, with fried rice, sliced tomatoes with fish sauce and some vinegar with red chili pepper (labuyo) to dip the meat in.  Another way to serve it is with the red salted duck eggs. Usually, we find this treat in our small roadside food stalls or what is known as “Carinderia” but the dish is so popular that most major hotels and some restaurants in the country have it in their menu too.  

You have to try it.  It is soooo  gooooodddd!