Pork Hamonado recipe is a popular Filipino stew made with pork and pineapple. Don’t confuse the term “hamonado” with “hamon” which means ham. This recipe is not about making ham.
Pork Hamonado is a sweet and savory dish that is almost similar to sweet and sour pork. But I find this recipe to be sweeter than sweet and sour. It is best to marinate the pork with pineapple juice, brown sugar, ground pepper and soy sauce for an hour. An hour is good if you like a subtle sweetness.
You may use fresh pineapple or canned pineapple. If using fresh pineapple use a blender and puree the pineapple before marinating the pork. In this recipe, I used both pineapple juice and pureed pineapple.
Also, if you don’t have beef broth water will do. If you’ve been following my blog for a while now, you know that I always have a frozen pork, beef or shrimp broth.
How to Make Pork Hamonado Recipe
This recipe for pork hamonado is easy that you can make it an everyday dish. Enjoy!
- 1 ½ pound pork belly or country ribs sliced 2 inches x 1 inch
- ¾ cup pineapple juice 15 oz 425g Pineapple Chunk
- ½ cup pineapple chunks pureed fresh or canned
- ½ can pineapple chunks for garnish
- ½ teaspoon ground black pepper
- 2 tablespoon brown sugar
- ¼ cup beef broth
- ½ cup rum or beer or lime
- 3 tablespoons soy sauce
- 1 small onion chopped
- 6 cloves garlic minced
- 1 teaspoon peppercorn
- 2 laurel or bay leaves
- 2 tablespoons oil
- Salt or fish sauce to taste
- In a bowl combine pineapple juice, brown sugar, ground pepper and soy sauce and marinate pork for an hour.
- Saute onion for 2 minutes.
- Add garlic and cook until golden.
- Saute pork until light brown and a bit crusty.
- Pour marinate, broth and rum or beer.
- Add peppercorn and laurel leaves.
- Bring to a boil over medium heat and lower temperature to medium-low.
- Simmer mixture until tender and sauce is reduced.
- Season with salt or fish sauce.
- Serve while hot with lots of rice.