Pork Hamonado: A Filipino Sweet and Savory Pork Dish
Pork Hamonado: A Filipino Sweet and Savory Pork Dish
Contents
Pork Hamonado is a classic Filipino dish featuring pork (typically belly or shoulder) braised in a sweet-savory sauce of pineapple juice, soy sauce, and brown sugar. The pineapple juice tenderizes the meat while adding a tropical sweetness, balanced by umami from soy sauce and aromatics like garlic.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 2 lbs pork belly or pork shoulder, sliced into 2-inch pieces
- 6 cloves garlic, crushed
- 1 cup pineapple juice (unsweetened)
- ½ cup soy sauce (low-sodium recommended)
- 3 tablespoons brown sugar
- 1 teaspoon whole peppercorns
- 1 cup pineapple chunks (optional)
- 2 tablespoons cooking oil
- 1 cup water
- 1 onion, sliced (optional)
Instructions
- Brown the pork: Heat oil in a pot over medium heat. Add pork slices and cook until lightly browned (about 2 minutes per side). Remove and set aside.
- Sauté aromatics: In the same pot, sauté garlic (and onion if using) until fragrant.
- Simmer: Return pork to the pot. Add pineapple juice, soy sauce, brown sugar, peppercorns, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes.
- Add pineapple: Stir in pineapple chunks (if using) and cook uncovered for another 5–10 minutes until sauce thickens.
- Adjust seasoning: Taste and add salt or more sugar if needed. Serve hot with steamed rice.
Recipe Variations Comparison Table
| Feature | Traditional (Pineapple Juice) | Alternative (Fruit Syrup) | Shortcut Version (No Browning) |
|---|---|---|---|
| Base Liquid | Pineapple juice | Fruit cocktail syrup | Combined liquids |
| Prep Time | 20 mins | 5 mins | 10 mins |
| Cook Time | 45–60 mins | 2+ hours (slow-cooked) | 50 mins |
| Key Flavor | Balanced sweet-savory | Sweeter, fruit-forward | Lighter, quicker |
Sources disagree on marinating: Some suggest marinating pork in the sauce overnight (Source 10), while others skip this step (Source 5).
FAQs
What cut of pork is best for hamonado?
Pork belly (for richness) or shoulder (for tenderness) are most common. Sources 5 and 9 recommend belly, while Source 10 uses a “slab of pork with fat.”
Can I use other fruits besides pineapple?
Yes! Source 10 suggests orange, apple, or tropical fruit juices as substitutes. Source 3 mentions fruit cocktail syrup as an alternative.
How do I prevent the dish from being too salty?
Use low-sodium soy sauce (Source 5) or reduce soy sauce to ¼ cup and balance with more pineapple juice (Source 9).
Can I cook pork hamonado in a slow cooker?
Yes (Source 6). Simmer on low for 6–8 hours or high for 3–4 hours until pork is fork-tender.
How long does it keep?
Refrigerate for up to 3 days (Source 7) or freeze for up to 2 months (Source 5).
Related guides
- Bicol Express: Classic Filipino Recipe
- Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg
- Dinakdakan: A Creamy and Tangy Filipino Pork Dish
- Filipino Lechon: Whole Roasted Pig
- Lechon Kawali Recipe: Crispy Filipino Pork Belly