Learn how to easily cook pork hamonado here in Cooking Pinoy! You will be surprised with how good it will turn out!
Is it your first time to hear about this dish? It might be cooked like ham, but it is not the same ham that you buy for Christmas eve. Nevertheless, it is also served during this kind of feast or celebration. You can also find it in karinderya as common dish. The term Filipino hamonado comes from the Spanish word jamonado, which means prepared like hamon or ham. It is a Pinoy ulam that is made up of meat marinated and cooked in pineapple sauce.
In this recipe, the main ingredients are pork belly and pineapple juice. You could almost guess how it will taste like-something sweet and sour, a balance of both. It is a savory dish that is perfect with white rice!
Hamonado has similarity with the other known dish pininyahang manok, which is braised chicken made with pineapples. The difference is that the latter has no soy sauce; it is cooked with milk. This version of hamonado does not marinate the meat in pineapple sauce. Instead, the marinade is poured into the pork belly and boiled. The long duration of slow boiling can make the meat so tender. However, if you really have more time, you can marinate the meat overnight for the sauce to seep deeply into it. That means more flavor for you. With regard to the pineapple, fresh chunks can be used. However, you will still need a canned one for its juice. Or you can try juicing your fresh pineapple. That will also work. You can also explore with the spices to be used as long as the taste will suit yours.
Are you ready to do this one? No worries. This recipe will guide you. Enjoy!
Pork Hamonado Recipe
- 500 g Pork belly cut into 2 inch long and about ¾ inch thick
- 3 cloves garlic crushed
- ½ cup soy sauce
- 1 cup water
- 1 cup pineapple juice
- 1 Tablespoon brown sugar
- 1 teaspoon pepper corn
- 1 teaspoon salt
- ½ cup pineapple chunks
- a dash of ground pepper
- Place the pork belly slices in a pot or deep pan.
- Mix all the rest of ingredients in a bowl until well blended and salt and sugar are dissolved.
- Pour the liquid mixture to the pork belly and bring to boil over medium high heat.
- Once it starts to boil, lower down the heat to medium-low and cover with lid then let it simmer for 40-50 minutes or so or until the meat and fat quite literally melts in your mouth. By then, the liquids would have been reduced to a thick sauce.
- Serve while hot with steamed rice.