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Pata Hamonado on a white serving platter
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4.50 from 6 votes

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
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 1068kcal
Author: Lalaine Manalo


  • 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.