Pork Hamonado
You’ll have a delectable dish from this pork hamonado that you’re guaranteed to like. Pork hamonado comes in a variety of forms, and the one component that is present in every single one of them is pineapple juice. Pork, pineapple, and sugar are the usual ingredients of a pork hamonado dish.
For our Fiesta series over the previous few weeks, I made so many recipes containing pigs that I was literally knee-deep in pig parts for days. With a pig head roasting in the oven, swine ears and snout sizzling on an indoor grill, and pork belly simmering on the stovetop, my kitchen was quite the sight.
Despite the fact that I gained an additional 5 pounds as a result of eating these dishes, I have to admit that the pork hamonado was my favorite of the bunch. I ate far more than I should have since the mix of melt-in-your-mouth tender pork and a sweet and flavorful sauce over piping-hot steamed rice was just pure perfection.
What is Pork Hamonado
A Filipino meal called hamonado is made of pork that has been marinated and cooked in a sweet pineapple sauce. In areas of the Philippines where pineapples are typically produced, it is a well-liked meal during the Christmas season. In the Philippines, savory meals marinated or cooked with pineapple are referred to as “hamonado” in general.
Pork Hamonado
Equipment
- 1 Sauce Pan
- 1 Wooden Spatula or available
- 1 Can Opener
- 1 Sharp Knife
- 1 Chopping Board
- 2 Large Plates
- 1 Gas Stove or Lutuan
Ingredients
- 2 tablespoons canola oil
- 2 pounds pork belly (boneless or bone-in), cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 cup pineapple juice (reserved from can of pineapples)
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 cup water
- 1 teaspoon peppercorns
- 2 bay leaves
- 2 tablespoons brown sugar
- salt and pepper
- 1 cup pineapple chunks
Instructions
- Oil should be heated to a very hot but not smoking temperature in a large, heavy-bottomed pan over medium-high heat.2 tablespoons canola oil
- Cook the pork belly in a single layer for 2 to 3 minutes, or until it begins to faintly brown. Turn over and cook for a further 1 to 2 minutes, or until lightly browned on all sides. When necessary, cook in batches so as not to crowd the pan.2 pounds pork belly (boneless or bone-in), cut into 2-inch cubes
- Remove meat from the pan and drain on paper towels. Keep warm.
- In the pan, add onions and garlic and cook, stirring regularly, until softened.1 onion, peeled and chopped, 4 cloves garlic, peeled and minced
- Add pork back to the pan and stir to combine.
- Add vinegar and pineapple juice. Uncovered and without stirring, bring to a boil for 2 to 4 minutes.1/4 cup apple cider vinegar, 1 cup pineapple juice (reserved from can of pineapples)
- Add the water, peppercorns, bay leaves, and soy sauce. Stirring to disperse, bring to a boil, and skim off any scum that rises to the surface.1 cup water, 1 teaspoon peppercorns, 2 bay leaves, 1/2 cup soy sauce
- Lower heat, cover, and simmer for about 50 to 60 minutes or until very tender and liquid is reduced.
- Add brown sugar and stir to combine. Season with salt and pepper to taste. Continue to simmer until sauce is thickened.2 tablespoons brown sugar, salt and pepper
- When heated through, add pineapple chunks and simmer for 1 to 2 minutes. Serve warm.1 cup pineapple chunks
Notes
- Choose pineapple chunks packed in juice rather than heavy syrup, which will make the sauce too sweet, as the liquid in the can will be used to braise the meat.
- To lessen the acidic flavor after adding the apple cider vinegar, let it boil uncovered and without stirring.
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Greetings! Very useful advice within this post! It is the little changes that produce the biggest changes. Thanks a lot for sharing!