Pork Hamonado with pork belly braised in pineapple juice and soy sauce for the ultimate pork dish. Melt-in-your-mouth tender with a sweet and savory sauce, it’s pure heaven on steamed rice!
I cooked so many pork dishes these past weeks for our holiday series that I was literally knee-deep in all kinds of pig parts for days! My kitchen was quite a sight with a pig head roasting in the oven, pork ears and snout charring beautifully on an indoor grill, and pork belly simmering on the stovetop.
Although I enjoyed these dishes immensely, with an extra 5 pounds of weight to prove it, I have to say this pork hamonado was the clear winner of the lot. The combination of melt-in-your-mouth tender pork and a sweet and savory sauce over piping-hot steamed rice was just pure heaven; I ate way more than I should.
What are the Ingredients of Hamonado
You can use basically any cut of pork in hamonado, but for a richer flavor and velvety soft texture, I suggest parts with a thick cap of skin and fat such as hocks, belly or shoulder.
The pork is braised in a mixture of pineapple juice and soy sauce along with aromatics, garlic, onion, peppercorns, and bay leaves. When the meat is tender, brown sugar is stirred in to add a touch of sweetness and pineapple chunks are added to round off the dish.
Tips on How to Make Simple Pork Hamonado
- Make sure to brown the pork. It may entail extra work but I promise it’s worth the effort. Searing over high heat caramelizes the surface of the meat. which enriches the dish with more complex flavors.
- Don’t rush! Cooking low and slow allows the fat to melt and the tough, connective tissues to soften to melt-in-your-mouth tenderness.
- Choose the right pineapple chunks. The liquid in the can is what you’ll use to braise the meat so make sure the pineapples are packed in juice and not heavy syrup which is usually lacking in the sour notes that will help balance the salty soy sauce.
- I like to add about 1/4 cup of apple cider vinegar to boost the tanginess of the pineapple juice. Once added in, allow it to boil uncovered and without stirring to mellow out the acid taste.
- Use brown sugar and not white. It has a slightly less concentrated sweetness and contains molasses which enhance the rich flavor of the hamonado sauce.
Love the taste of pineapples in savory dishes? I have more recipes for you to try!
Meat Dishes with Pineapple
As our recipe series comes to a close, I want to thank you for making Kawaling Pinoy your hub for everything delicious this holiday season. I wish you the merriest Christmas and the happiest New Year. May your home be filled with joy and love.
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 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
- As the liquid in the can is used to braise the meat, choose pineapple chunks packed in juice and not heavy syrup which will make the sauce overly sweet.
- When the apple cider vinegar is added in, allow it to boil uncovered and without stirring to mellow out the acid taste.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Joel Cartujano says
sarap
Carol S says
I made this tonight with cut up pieces of leaner pork and it turned out delicious. The pork was very tender and the sauce was both savory and sweet with the pineapple chunks.
Racquel E. Morales says
I really loved the way you prepare and present your recipes and i loved watching the process till the end and was amazed to see the output…looks so yummy😋…could not wait to cook it for my
family💞
Max says
Hi Lalaine and Kawaling Pinoy fans,
Has anybody tried making this using an instantpot? Would appreciate knowing what adjustments you made to the recipe.
Thanks!
Lalaine Manalo says
I haven’t yet, but it’s on my list. I will update this post to include the instructions once I test it.
Terri Dordon says
There are so many types of soy sauce out there. Please tell me which brand you used in your recipe. I like my food to ne 100% authentic!
Thanks
Lalaine Manalo says
I am sorry about. I agree; I should really specify the type I use of soy sauce or vinegar I use for the recipe because each type of soy sauce has a distinct taste that can affect the flavor of the dish. I use Filipino soy sauce. I buy Datu Puti, Silver Swan or Marca Pina depending on what’s on sale.
Alberto Abad says
I have not tried it yet but I’m going to try it as soon as possible
Lalaine Manalo says
Don’t forget to let us know how it turns out, Alberto!