Frederic Melton
Pork Hamonado is a Filipino dish that involves braising pork in pineapple juice and soy sauce. The dish is sweet and tangy, with a melt-in-your-mouth tender texture. It is typically served with steamed rice and can be made ahead of time and frozen. While the traditional recipe calls for pork belly, other cuts such as pork knuckles, legs, neck, or shoulder can also be used as long as they have some fat attached. This dish is perfect for a special occasion or a heavy breakfast and can be made more exciting by adding cheese.
| Characteristics | Values |
|---|---|
| Type of dish | Main course |
| Cuisine | Filipino |
| Main ingredients | Pork, pineapple juice, soy sauce, garlic, sugar, salt, pepper |
| Optional ingredients | Pineapple chunks, vinegar, onions, bay leaves, achuete powder, egg |
| Type of pork | Pork belly, pork knuckles, pork legs, pork shoulder, pork neck |
| Cooking methods | Braising, frying, searing, slow cooking, simmering |
| Cooking time | 50-60 minutes |
| Serving suggestions | Steamed rice, plantains, crispy anchovies |
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What You'll Learn
Choosing the right pineapple chunks
Select Pineapple Chunks in Juice:
When purchasing canned pineapple chunks, ensure they are packed in juice rather than heavy syrup. The juice from the can is used to braise the meat, and the natural sweetness and sourness of the juice will help balance the salty soy sauce. Heavy syrup may make your dish overly sweet and lack the desired tangy notes.
Opt for Sour or Tangy Pineapple:
Look for pineapple chunks that appear to be sour or tangy. This quality will enhance the overall flavour profile of the dish. If you choose pineapple chunks in juice, check the ingredient list for added acids or citric acid, indicating a tangier flavour. You can also add a small amount of apple cider vinegar to boost the tanginess of your dish.
Consider Fresh Pineapple:
While canned pineapple chunks are convenient, don't shy away from using fresh pineapple. Fresh pineapple chunks can add a brighter, more vibrant flavour to your Pork Hamonado. Cut them into uniform sizes to ensure even cooking. If using fresh pineapple, you can also blend some of the chunks and strain the juice to use for braising the meat.
Choose Ripe and Sweet Pineapple:
Select pineapple chunks that are ripe and sweet. Ripe pineapple will have a more intense flavour, and its natural sweetness will enhance the dish. Avoid unripe or bland-tasting pineapple, as they may not contribute much flavour to your Pork Hamonado.
Avoid Overly Processed Pineapple:
Some canned pineapple chunks may be heavily processed and packed with preservatives. Try to choose options with minimal added ingredients to ensure you get the purest pineapple flavour. Also, check the sugar content, as some manufacturers may add excessive amounts of sugar, making your dish too sweet.
By following these tips and trusting your taste preferences, you'll be well on your way to creating a mouth-watering Pork Hamonado with the perfect pineapple chunks!
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Marinating the pork
To begin the marinating process, combine thin slices of pork with pineapple juice, sugar, and achuete powder in a large mixing bowl. Stir the ingredients until the sugar has dissolved, ensuring an even distribution of flavours. Cover the bowl with plastic wrap and place it in the refrigerator. The pork should marinate for a minimum of 3 hours, but for the best results, it is recommended to leave it overnight. This extended marination allows the meat to absorb more of the delicious flavours.
The choice of pineapple juice is crucial. Opt for pineapple chunks packed in juice rather than heavy syrup, as the juice provides the necessary sour notes to balance the salty soy sauce. Additionally, consider adding apple cider vinegar to boost the tanginess of the marinade.
For a richer flavour and more tender texture, select pork cuts with a thick cap of skin and fat, such as hocks, belly, or shoulder. These cuts are ideal for the slow cooking process, allowing the fat to melt and the connective tissues to soften, resulting in mouthwatering tenderness.
Before cooking, remove the pork from the marinade and set it on a flat surface. Place a salted egg in the centre of each slice, adding a savoury element to the dish. You can then roll up the pork slices or leave them flat, depending on your preference. The rolling step can be skipped without compromising the flavours, so feel free to cut the pork into chunks or slices as desired.
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Browning the pork
To brown the pork, heat oil in a pan over medium-high heat. You will know the oil is hot enough when it starts to smoke lightly. Place your pork belly in the pan, ensuring the pieces are not touching. Fry the meat for 2 minutes, then turn the pieces over and cook for another 2 minutes, or until lightly browned. If your pork is not browned after 4 minutes, continue frying for another minute or two. Remove the meat from the pan and set aside on a plate lined with paper towels.
Do not overcrowd the pan. If you are cooking a large batch of pork, fry the meat in shifts, keeping the cooked pieces warm while you brown the rest. Browning the meat properly will ensure the connective tissues soften, resulting in tender meat.
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Adding aromatics
Aromatics are ingredients with strong, pleasant smells that add depth of flavour to a dish. For Pork Hamonado, the aromatics used are garlic and onion.
To prepare the aromatics, first heat oil in a pan. Fry the pork belly until lightly browned, then flip and cook the other side. Add the onion and garlic, stirring and sauteing until the onion is softened.
You can also add other aromatics at this stage, such as crushed garlic, peppercorns, and bay leaves. Sauteing these ingredients together will help to release their flavours and aromas, enhancing the dish.
Once the aromatics are softened and fragrant, you can proceed to the next step of adding the soy sauce, pineapple juice, and other ingredients to create the delicious, sweet and tangy sauce that characterises Pork Hamonado.
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Simmering and seasoning
After frying the pork belly, set the cooked meat aside. Using the oil from frying the meat, sauté the onions and garlic for 30 seconds to a minute. You can also add the aromatics at this stage. Add the cooked pork belly back to the pan and stir.
Now, add the pineapple juice, water, and vinegar. Bring the mixture to a boil for a minute or two, then add the soy sauce. You can also add peppercorns and bay leaves at this stage. Once the mixture is boiling, reduce the heat to a simmer.
For Pinatuyong Pork Hamonado, you can let the sauce evaporate completely at this stage. For other recipes, you can add sugar and continue cooking until the sauce thickens. Season with salt and pepper as needed.
Simmer the pork hamonado for 20 minutes to an hour, or until the pork is tender. You can add more water if the stew dries up. Add the remaining pineapple chunks and sprinkle in brown sugar. You can also add salt at this stage, but be careful not to add too much.
Your Pork Hamonado is now ready to serve! It is recommended to let the dish rest for at least 15 minutes before serving to enhance the flavour.
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Frequently asked questions
You will need pork belly, cooking oil, pineapple juice, soy sauce, pineapple chunks, garlic, peppercorns, brown sugar, salt, and cheese.
First, heat oil in a pan and fry the pork belly until lightly browned. Then, add garlic and onions and sauté until the onions soften. Next, add the pineapple juice, soy sauce, and water. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for about 60 minutes or until the pork is tender. Add the pineapple chunks, brown sugar, and salt. Finally, add cheese on top of the pork and serve.
Pork Hamonado with cheese will last for a few days in the fridge. If you want to store it for a longer period, you can freeze it.
