Pata Hamonado
Pata Hamonado with pork leg 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 Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 1068kcal
- 1 tablespoon canola oil
- 1 (about 3 pounds) whole pork leg, cut into 2-inch thick pieces
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 cup pineapple juice
- ¼ cup apple cider vinegar
- 2 cups water
- ½ cup soy sauce
- 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.
Add pork 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.
Add onions and garlic and cook, stirring frequently, until softened.
Add pineapple juice and vinegar. Allow to 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 1 ½ to 2 hours or until pork is very tender and liquid is reduced.
Add brown sugar and stir until dissolved. Season with salt and pepper to taste.
Add pineapple chunks and stir to combine. Serve hot.
- Don't skip browning the pork. Searing over high heat caramelizes the surface of the meat and adds incredible flavor.
- Don't rush. Cook low and slow to allow the fat to render and the tough, connective tissues to soften to melt-in-your-mouth tenderness.
Calories: 1068kcal | Carbohydrates: 41g | Protein: 77g | Fat: 64g | Saturated Fat: 22g | Cholesterol: 285mg | Sodium: 2287mg | Potassium: 1352mg | Fiber: 2g | Sugar: 33g | Vitamin A: 70IU | Vitamin C: 22.2mg | Calcium: 114mg | Iron: 5.7mg