Pork Hamonado in a skillet
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4.27 from 34 votes

Pork Hamonado

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Entree
Cuisine: Filipino
Keyword: pork hamonado
Servings: 6 Servings
Calories: 922kcal
Author: Lalaine Manalo


  • 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


  • 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.



  • 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.


Calories: 922kcal | Carbohydrates: 27g | Protein: 17g | Fat: 82g | Saturated Fat: 29g | Cholesterol: 108mg | Sodium: 1135mg | Potassium: 540mg | Fiber: 1g | Sugar: 22g | Vitamin A: 60IU | Vitamin C: 15.3mg | Calcium: 46mg | Iron: 1.8mg