Pork Hamonado

Pork Hamonado – Pork Belly cooked in Pineapple Juice

Pane-Bistecca

Pork Hamonado is pork, usually quite fatty, cooked in pineapple juice. This dish is served mainly around Christmas and at big fiestas, because it is sweet and heavy. You can theoretically use any meat, but it must have fat on it because it is cooked long and slow. Hamonado comes from the Spanish jamonado and is a term for hearty dishes cooked in pineapple juice.

However, this word has only remotely to do with jamon, ham. Since pineapple is one of the biggest export products from the Philippines (Del Monte), it is clear that it is often used for cooking. This recipe participates in Culinary World travel from Volkermampft, that travels to the Philippines this month.

Prep time

15 min

Cooking time

1 h 40 min

Portions

Total time

1 h 55 min

Ingredients

600 g Pork Belly, cut into small pieces
4 Garlic cloves
110 ml Soy Sauce
200 ml Water
200 ml Pineapple Juice
1 tbsp brown Sugar
1 tbsp whole Peppercorns
280 g Pineapple Pieces
1 tsp Salt
some ground Pepper
Chili Powder to taste

Instructions

Step 1

Put the pork belly in a deep pot, add all liquid ingredients, garlic and spices and mix until sugar and salt are dissolved. Bring to a boil, then lower heat.

Step 2

add pineapple chunks and simmer covered for 40-50 minutes.

Step 3

Remove lid and continue to simmer until fat is completely soft. The liquid should also be reduced and slightly thickened.

Notes

Serve with white rice. Tastes wonderfully fruity!

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Volker von Volkermampft mit Tortang Talong – philippinisches Auberginen-Omelett und Pan de Sal – süße philippinische Milchbrötchen

Pork Hamonado – Pork Belly cooked in Pineapple Juice