Pork Hamonado
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
922 kcal
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Course
Main Course
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Cuisine
Filipino
Pork Hamonado
Description
This Pork Hamonado recipe begins by browning cubed pork belly in hot oil in batches to develop a light crust while rendering fat. After removing the pork, onions and garlic are softened in the same pan. The browned pork is then returned to the pan, followed by pineapple juice and apple cider vinegar. The mixture is boiled uncovered without stirring for a few minutes to reduce the vinegar's sharpness.
Soy sauce, water, peppercorns, and bay leaves are added, and the contents return to a boil with skimming of scum, then simmered covered for 50 to 60 minutes until the pork becomes very tender and the liquid reduces. Brown sugar is stirred in and the sauce thickens further, finishing with salt and black pepper to taste. Pineapple chunks are added near the end to retain texture and freshness.
The final dish has tender pork pieces coated in a balanced sauce that is sweet, salty, and tangy with fruity notes from the pineapple. Its thick glaze pairs well with plain steamed rice, absorbing the sauce and coordinating with the pork’s richness.
Choosing pineapple chunks packed in juice (not heavy syrup) prevents the dish from becoming overly sweet. Boiling vinegar uncovered before adding other liquids helps mellow sharp acidity, improving depth of flavor. The careful browning and gradual simmering develop tenderness and a glossy sauce.
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
- ¼ cup apple cider vinegar
- ½ cup soy sauce
- 1 cup water
- 1 teaspoon peppercorns
- 2 bay leaf
- 2 tablespoons brown sugar
- salt to taste
- black pepper to taste
- 1 cup pineapple chunks
Instructions
- In a wide, heavy-bottomed pan over medium-high heat, heat oil until very hot but not smoking.
- Add pork belly in a single layer and cook for about 2 to 3 minutes or until lightly browned. Turn and cook for another 1 to 2 minutes or until all sides are lightly browned. Do NOT overcrowd the pan, cook in batches as needed.
- 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.
- Add pork back to the pan and stir to combine.
- Add pineapple juice and vinegar. Bring to a boil, uncovered and without stirring, for about 2 to 4 minutes.
- Add soy sauce, water, peppercorns, and bay leaves. Stir to distribute and bring to a boil, skimming scum that floats on top.
- 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.
- Add pineapple chunks and cook for about 1 to 2 minutes or until heated through. Serve hot.
Notes
- Use pineapple chunks packed in juice, not heavy syrup, to avoid an overly sweet sauce.
- When adding apple cider vinegar, boil uncovered without stirring for about 2 to 4 minutes to reduce acidity sharpness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 922 kcal
% Daily Value*
| Calories | 922kcal | 46% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 82g | 126% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 108mg | 36% |
| Sodium | 1135mg | 47% |
| Potassium | 540mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 46mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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