This marinated pork is part of a popular Filipino breakfast together with rice and a fried egg. The marinade is sweet, salty, sour, and has garlic, so it hits all of the key tastes. This is an adaptation from Yummy.ph

 

1 lb. pork tenderloin, thinly sliced

2-1/2 tsp. salt

¼ cup coconut palm sugar

1 large clove garlic, minced

1/5 cup pineapple juice

Black pepper to taste

¼ cup water

Combine the pork, salt, sugar, garlic, pineapple juice, and black pepper in a ziplock baggie and marinade overnight. In the morning, put the contents of the baggie in a frying pan with the water. Cook over medium heat until all the water has boiled off and the sauce has caramelized and coated the pork. Stir more frequently as the sauce thickens. Serve with rice and a fried egg with a runny yoke for a classic breakfast.