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, it's pure heaven on steamed rice!
I cooked so many pork dishes these past weeks for our holiday series that I was literally knee-deep in all kinds of pig parts for days! My kitchen was quite a sight with a pig head roasting in the oven, pork ears and snout charring beautifully on an indoor grill, and pork belly simmering on the stovetop.
Although I enjoyed these dishes immensely, with an extra 5 pounds of weight to prove it, I have to say this pork hamonado was the clear winner of the lot. The combination of melt-in-your-mouth tender pork and a sweet and savory sauce over piping-hot steamed rice was pure heaven; I ate way more than I should have.
Ingredient notes
You can use any pork cut in hamonado, but for a richer flavor and velvety soft texture, I suggest parts with a thick cap of skin and fat such as hocks, belly, or shoulder.
The pork is braised in a mixture of pineapple juice and soy sauce, along with aromatics, garlic, onion, peppercorns, and bay leaves. When the meat is tender, brown sugar is stirred to add a touch of sweetness, and pineapple chunks are added to round off the dish.
Cooking tips
- Brown the pork.ย It may entail extra work, but I promise it's worth the effort. Searing over high heat caramelizes the meat's surface, enriching the dish with more complex flavors.
- Don't rush! Cooking low and slow allows the fat to melt and the tough, connective tissues to soften to melt-in-your-mouth tenderness.
- Choose the right pineapple chunks. The liquid in the can is what you'll use to braise the meat, so make sure the pineapples are packed in juice and not heavy syrup, which is usually lacking in the sour notes that will help balance the salty soy sauce.
- Add apple cider vinegar. I use about ยผ cup to boost the tanginess of the pineapple juice. Once added in, allow it to boil uncovered and without stirring to mellow out the acid taste.
- Use brown sugar and not white. It has a slightly less concentrated sweetness and contains molasses, enhancing the hamonado sauce's rich flavor.
How to serve and store
- Pork hamonado makes a hearty and tasty main dish for lunch or dinner. Enjoy the sweet and savory sauce and melt-in-your-mouth tender pork with piping hot steamed rice!
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat or microwave at 2 to 3-minute intervals to 165 F.
Love the taste of pineapples in savory dishes? I have more recipes for you to try!
Meat Dishes with Pineapple
As our recipe series comes to a close, I want to thank you for making Kawaling Pinoy your hub for everything delicious this holiday season. I wish you the merriest Christmas and the happiest New Year. May your home be filled with joy and love.
More pork recipes
Ingredients
- 2 tablespoons canola oil
- 2 pounds pork belly (boneless or bone-in), cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 cup pineapple juice (reserved from can of pineapples)
- ยผ cup apple cider vinegar
- ยฝ cup soy sauce
- 1 cup water
- 1 teaspoon peppercorns
- 2 bay leaves
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1 cup pineapple chunks
Instructions
- In a wide, heavy-bottomed pan over medium-high heat, heat oil until very hot but not smoking.
- Add pork belly in a single layer and cook for about 2 to 3 minutes or until lightly browned. Turn and cook for another 1 to 2 minutes or until all sides are lightly browned. Do NOT overcrowd the pan, cook in batches as needed.
- Remove meat from the pan and drain on paper towels. Keep warm.
- In the pan, add onions and garlic and cook, stirring regularly, until softened.
- Add pork back to the pan and stir to combine.
- Add pineapple juice and vinegar. Bring to a boil, uncovered and without stirring, for about 2 to 4 minutes.
- Add soy sauce, water, peppercorns, and bay leaves. Stir to distribute and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for about 50 to 60 minutes or until very tender and liquid is reduced.
- Add brown sugar and stir to combine. Season with salt and pepper to taste. Continue to simmer until sauce is thickened.
- Add pineapple chunks and cook for about 1 to 2 minutes or until heated through. Serve hot.
Notes
- As the liquid in the can is used to braise the meat, choose pineapple chunks packed in juice and not heavy syrup which will make the sauce overly sweet.
- When the apple cider vinegar is added in, allow it to boil uncovered and without stirring to mellow out the acid taste.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Gertrudes D Gomez says
For Pork Hamonado:
You mentioned that the pineapple juice will be used to braise the pork but you didnโt give instructions on how to do it.
Thank you!
Joel Cartujano says
sarap
Carol S says
I made this tonight with cut up pieces of leaner pork and it turned out delicious. The pork was very tender and the sauce was both savory and sweet with the pineapple chunks.
Racquel E. Morales says
I really loved the way you prepare and present your recipes and i loved watching the process till the end and was amazed to see the output...looks so yummy๐...could not wait to cook it for my
family๐
Max says
Hi Lalaine and Kawaling Pinoy fans,
Has anybody tried making this using an instantpot? Would appreciate knowing what adjustments you made to the recipe.
Thanks!
Lalaine Manalo says
I haven't yet, but it's on my list. I will update this post to include the instructions once I test it.
Jo says
Hi Max,
It's a few years later but I decided to try this in the instant pot using instant pot adobo recipes as a model. I did steps 1-6 stovetop and then transferred everything with the soy sauce, water, peppercorn, and bay leaves to the instant pot, but you can do these beginning steps in the instant pot using the Saute function too (I just think stovetop gives a better sear). I reduced the water to 1/2 cup and soy sauce to a little under 1/2 cup, then pressure cooked on high for 15 minutes with 15 minute natural release. I added the sugar and 1 tsp corn starch and simmered an additional 12 minutes using the Saute function (on high), then added the pineapple with a final 2 minute simmer. It's not super fast, but got the pork super tender (this probably would have taken at least 1.5 hours on the stovetop for this level of tenderness).
This is such a good recipe, my husband said it was probably one of the most perfect meals I've ever cooked. I've made it both 100% stovetop and instant pot and highly recommend it either way.
Marilou dg Cachin says
Please send in my email the recipe of your pork hamonado and bicol express. my email add is : mariloudgcachin.7@gmail.com
magdalena pangan says
l love your tips and recipes although l confess when l try to cook l scan all different filipino chefs recipes and pick one that is less tedious and easy. l found your tips in cooking is the best by far and l love your tips and recipes. but l am a dialysis patient and on 1000 fluid restrictionns, 2gms odium and potassium and phosphorous restrictions. and l love to eat...so please help me. finding a filipino diet specialists in my condition is like finding a needle in a hay stack. that is why l scan on all recipes which is allowable in my condition. thank you for taking your time in reading this comment.
God bless you and good luck....
Corey says
This tasted very good, thank you!
Maria says
This is the best hamonado recipe I have ever tried! I mean I've tried a lot of hamonado recipes online and honestly, this one here is the best!!! It's sooo good! My apartment smell so yummy right now!! Thank you so much this recipe!
restaurantthatdeliversnearme.website says
Thanks for the post.
Christine Guevarra says
Hi Ms. lalaine,
can i ask if i can use different brand of vinegar?or the taste will be different?
JimmyB says
Hello:
I made this last night and it was delicious! The only minor surprise or disappointment was that I simmered the sauce for 50 minutes and expected it to thicken up a bit as it reduced. It never did and was watery. I even turned up the heat a bit at 30 minutes and then added 10 more minutes. Do you think a bit of corn starch as a thickening agent would be appropriate? I had a hard time finding pork belly so used Boston Butt which Winn-Dixie had on sale this week for .99 a pound. I felt that it was a great choice. Thanks again for such a yummy recipe.
Larenda woods says
Wow I made this tonight and it was delicious! Thank you for your recipes itโs always a hit everytime.
Vhon Joseph C. Solomon says
Good pm. Do you have an e-book or pdf version of your recipes so that I can quickly glance on them while cooking? Thanks in advance! =)
Terri Dordon says
There are so many types of soy sauce out there. Please tell me which brand you used in your recipe. I like my food to ne 100% authentic!
Thanks
Lalaine Manalo says
I am sorry about. I agree; I should really specify the type I use of soy sauce or vinegar I use for the recipe because each type of soy sauce has a distinct taste that can affect the flavor of the dish. I use Filipino soy sauce. I buy Datu Puti, Silver Swan or Marca Pina depending on what's on sale.
Alberto Abad says
I have not tried it yet but I'm going to try it as soon as possible
Lalaine Manalo says
Don't forget to let us know how it turns out, Alberto!