Filipino Pineapple Pork Hamonado
Learn how to make traditional homemade Hamonado. This easy Filipino recipe features crispy pork belly and juice pineapple.
Servings: 4
Calories: 1220kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Wok
- Spatula or Wooden Spoon
Ingredients
- 2 tbsp Vegetable Oil
- 2 lb Pork Belly cut into 2-inch chunks
- 1 Spanish Onion finely chopped
- 5 Garlic Cloves minced
- 1 cup Pineapple Juice
- 1/4 cup Apple Cider Vinegar
- 1 tbsp Worcestershire Sauce
- 1/2 cup Soy Sauce
- 1 cup Water
- 1 tsp Black Peppercorns
- 1 Bay Leaf
- 2 tbsp Brown Sugar
- Kosher Salt to taste
- 1 cup Pineapple Chunks
Instructions
- In a Dutch Oven or wok over medium-high heat, heat oil until very hot.
- Add the pork belly chunks in a single layer and cook for 2 to 3 minutes and lightly browned. Turn and cook for another 1 to 2 minutes or until all sides are crispy.
- Remove pork belly from the pot and drain on paper towels.
- In the pot, add onions and garlic and cook, stirring regularly, until softened.
- Add pork belly chunks back to the pot and stir to combine.
- Add pineapple juice and vinegar. Bring to a boil, uncovered and without stirring, for 3-5 minutes.
- Add soy sauce, Worcestershire Sauce, water, peppercorns, and bay leaves. Stir to combine and bring to a boil.
- Lower heat, cover, and simmer for 50 to 60 minutes, until pork pieces are tender and sauce has reduced.
- Add brown sugar and stir to combine. Season with salt to taste. Continue to simmer until sauce is thickened.
- Add pineapple chunks and cook for 1 minute until heated through.
- Serve hot with steamed rice.
Nutrition
Calories: 1220kcal | Carbohydrates: 25.4g | Protein: 107.8g | Fat: 68.1g | Saturated Fat: 27.5g | Cholesterol: 262mg | Sodium: 5508mg | Potassium: 275mg | Fiber: 1.8g | Sugar: 17.2g | Calcium: 41mg | Iron: 1mg
