Pata Hamonado or Ham hock cooked in pineapple juice and soy sauce is a delicious Filipino recipe. This dish is mostly enjoyed during lunchtime and best eaten with white or brown rice. The taste of this dish resembles the popular southern Filipino recipe known as humba.
The texture of the meat is a big factor for the success of this dish. The meat should be as tender as possible. This can be done in 2 ways: simmer the meat for a long time or use a pressure cooker. Either way will work. However, I will go to the simmer route for this recipe.
Although this dish is really good, let me remind everyone to eat this in moderation. The fat from the pork can literally melt in your mouth if done the right way – as good as it might sound, try to control yourself though.
Try this Pata Hamonado Recipe. Let me know what you think.
- 2 lbs. ham hock (pata), sliced or whole
- 3 cups pineapple juice
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3 pieces dried bay leaves
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon whole pepper corn
- 2 tablespoons cooking oil
- Heat oil in a deep cooking pot
- Sauté the garlic and onion
- Add the whole peppercorn. Stir.
- Put-in the pork hock. Cook all the sides for 5 minutes.
- Pour-in pineapple juice and water. Let boil.
- Add the soy sauce and bay leaves. Cover and simmer for 60 to 90 minutes. Add water, if needed.
- Put-in the brown sugar. Stir.
- Add salt and then let the liquid evaporate until the sauce is thick enough.
- Transfer to a serving plate. Serve.
- Share and enjoy!