Sweet and savory, with a touch of soy sauce for an Asian twist, pork hamonado is similar in many ways to the glazed hams of the traditional American table—sweetness is provided by fruit cocktail syrup for a tropical take on the usual sugar added, while crushed garlic adds an earthier element which still blends well with the soy sauce and keeps the dish from being too cloying to the palate. Cooking a more fatty cut of pork in a sauce that simmers over low, slow heat ensures that by the time it’s ready to serve, it will be so soft that it will melt in your mouth—and without the bone-dry texture or unpleasantly chewy rind that can be experienced when you cook meat for long periods. This is particularly good with boiled or blanched vegetables, or topped with fresh grated ginger for added contrast to the sweetness.
- A slab of pork with fat
- Crushed garlic
- ½ cup of soy sauce
- 1 cup of fruit cocktail syrup
- A dash of salt (optional)
- 1 tbsp sugar (optional)
- Spring onion, cut into small ringlets for garnishing (optional)
- Drop pork slab into a large saucepan with just enough boiling water to cover and simmer.
- Skim the surface until the broth is clear.
- Simmer for an hour then pour in soy sauce, fruit syrup and all the other ingredients.
- Simmer with lid closed over low fire, turning the meat from time to time, for hours or until the rind quite literally melts in your mouth.
- Leave little sauce to moist the meat. Slice and serve with rice and blanched vegetables.
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