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, its pure heaven on steamed rice!.
This past week, I cooked so many pork dishes for our holiday series that I was knee-deep in different kinds of pig parts for days! My kitchen looked amazing with a pig head roasting in the oven, pork ears and snout nicely charred on an indoor grill, and pork belly simmering on the stove.
All of these dishes were very good, as shown by the extra 5 pounds I gained, but this pork hamonado was certainly the best. On top of steaming hot rice, the pork was so tender that it melted in your mouth, and the sauce was both sweet and savory. I ate way more than I should have.
For a richer flavor and velvety soft texture, I recommend parts of the pork with a thick cap of skin and fat, like hocks, belly, or shoulder. You can use any cut of pork here.
The pork is cooked in pineapple juice and soy sauce with garlic, onion, peppercorns, bay leaves, and other spices. To add a little sweetness, brown sugar is stirred into the meat once it’s soft. Pineapple chunks are then added to taste.
Hamonado pork is a sweet and salty Filipino pork dish that is absolutely delicious. This hamonado pork recipe is easy to make at home and is full of rich, complex flavors. In this article, I’ll explain exactly how to make authentic Filipino hamonado pork step-by-step.
Hamonado pork, sometimes also called hamonado, is a popular Filipino pork dish featuring pineapples, soy sauce, brown sugar, and other ingredients. It has a perfect balance of savory, sweet, and salty flavors. The pork is caramelized and tender, while the pineapple provides a pleasant fruity sweetness.
This hamonado pork recipe only takes about 1 hour to make start to finish. It’s easy enough for a weeknight meal but fancy enough to serve guests. The complex flavors in this dish make it truly special. Hamonado pork is often enjoyed with steaming white rice on the side to soak up the delicious sauce.
Benefits of Hamonado Pork
There are several benefits to cooking and eating this hamonado pork recipe at home
- It’s budget-friendly since pork shoulder is an affordable cut of meat
- Hamonado pork provides protein, vitamins, and minerals from the pork and pineapple
- The sweet and salty flavors make it appealing for kids and adults alike
- Soy sauce contains antioxidants that may offer health benefits
- Making hamonado pork yourself allows you to control the ingredients and avoid preservatives
Overall, hamonado pork is a nutritious and crowd-pleasing Filipino dish that tastes amazing The savory pork pairs perfectly with the natural sweetness of fresh pineapple. Let’s get started with the recipe!
Ingredients Needed
To make authentic hamonado pork you will need the following main ingredients
- 1 pound pork shoulder, cut into 1-inch cubes
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 cup pineapple chunks, fresh or canned
- 1/3 cup soy sauce
- 1 cup beef broth or water
- 1/4 cup brown sugar
- 2 bay leaves
- Salt and pepper to taste
Pork shoulder works very well since it has a good balance of fat and meat. Make sure to dice the pork into 1-inch pieces so it cooks evenly. Choose fresh or canned pineapple chunks based on preference.
You will also need cooking oil, such as canola or vegetable oil, to sauté the aromatics. Have all the ingredients prepared and measured out before starting to cook.
Step-by-Step Cooking Instructions
Follow these simple steps to make authentic hamonado pork at home:
1. Heat Oil and Brown the Pork
Heat 2 tablespoons of oil in a large skillet or pot over medium-high heat. Once hot, add the pork cubes in a single layer. Cook for 5-7 minutes per side, turning occasionally, until well browned on all sides. The pork doesn’t need to be fully cooked yet. Transfer browned pork to a plate and set aside.
2. Sauté Onion, Garlic, and Pineapple
Add a little more oil to the same pot if needed. Sauté the onions for 2 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
Stir in the pineapple chunks and sauté for 2-3 minutes more. This helps release the pineapple juices and infuse flavor.
3. Simmer the Pork in the Sauce
Return the browned pork pieces and any accumulated juices to the pot.
Pour in the soy sauce and beef broth. Add the bay leaves. Let the liquid come to a simmer.
Partially cover the pot with a lid, turn down heat to medium-low, and gently simmer for 25-30 minutes. Occasionally stir the pork until fork tender.
4. Finish the Dish
Once pork is cooked through, remove bay leaves.
Stir in the brown sugar and let dissolve. Taste and season with salt and pepper as needed.
Simmer uncovered for 5 more minutes to thicken the sauce. Top with extra pineapple chunks if desired.
5. Serve Hot with Rice
Spoon the hamonado pork over steamed white rice. Enjoy this sweet and salty Filipino dish while hot. Leftovers can be refrigerated for 3-4 days or frozen. Reheat gently before serving again.
That’s all it takes to make your own delicious hamonado pork recipe from scratch. The sweet and salty flavors are simply amazing. This Filipino dish is sure to become a new family favorite.
Cooking Tips for Best Results
Follow these tips when cooking hamonado pork:
- Use fresh or frozen pineapple instead of canned for brighter flavor
- Brown the pork properly first to seal in juices
- Simmer covered so pork can braise in the sauce
- Add more soy sauce if desired for saltier flavor
- Check for seasoning and add salt/pepper at the end
- Stir in a little cornstarch slurry to thicken sauce further
- Garnish with green onions, chili peppers, or cilantro
Take care not to overcook the pork or it may become dry. Simmer just until fork tender. Also be sure to use soy sauce sparingly at first since it can overpower other flavors.
Alternative Ingredients
While pork shoulder is traditional, you can use boneless pork loin or pork belly in this recipe as well. For those who don’t eat pork, chicken thighs also work nicely.
Instead of beef broth, an equal amount of chicken broth, vegetable broth, or water can be substituted. Canned crushed pineapple provides thicker juice compared to pineapple chunks. Adjust the brown sugar amount to your taste preference.
Make It Your Own
Once you learn the basic hamonado pork recipe, feel free to customize it with your favorite ingredients:
- Add bell peppers, carrots, peas, or other vegetables
- Use coconut milk instead of broth for creamy flavor
- Stir in chili garlic sauce or sliced chilies for spicy kick
- Mix in ginger, lemongrass, or lime zest for fresh flavors
- Swap brown sugar for honey, molasses, or agave nectar
The possibilities are endless for creating your own signature hamonado pork dish. Make it mild or spicy, tangy or sweet – whatever your tastebuds crave.
FAQ About Hamonado Pork
What is the best cut of pork for hamonado?
Pork shoulder is the most recommended since it stays moist, but pork loin, pork belly, and pork chops also work well. Avoid lean tenderloin which may dry out.
Can I use fresh or canned pineapple?
Either fresh or canned pineapple works fine. Fresh has the best flavor, but canned is more convenient. Drain and discard juice from canned chunks to prevent making the dish overly sweet.
Is the dish supposed to be saucy or dry?
Hamonado pork should have a glossy, lightly thickened sauce that clings beautifully to the pork. It is neither too soupy nor dry. Simmer uncovered briefly to reduce liquid if needed.
Can I freeze leftovers?
Yes, hamonado pork freezes well for 2-3 months. Let the dish cool fully then transfer to freezer bags or containers. Thaw in the refrigerator before reheating gently on the stovetop.
What sides go well with it?
Steamed white rice is the classic pairing to soak up the sauce. Mashed potatoes, buttered noodles, or crusty bread also complement hamonado pork wonderfully. Enjoy it with a fresh green salad on the side.
Conclusion
How to serve and store
- Hammer-shaped pork is a hearty and tasty main dish for lunch or dinner. With steaming hot steamed rice, enjoy the sweet and savory sauce and pork that melts in your mouth.
- Put leftovers in a container with a lid that fits tightly. You can put it in the fridge for up to three days or the freezer for up to two months.
- Bring back to 165 F in a saucepan over medium heat or in the microwave for two to three minutes at a time.
Love the taste of pineapples in savory dishes? I have more recipes for you to try!