Hamonadong Baboy is a Filipino main dish wherein pork is marinated and cooked in pineapple juice and soy sauce. This recipe makes use of ham hock. This is best cooked during the weekend or special occasions for the entire family to partake.

How to Cook Hamonadong Baboy

It is very important to start by marinating the pork in pineapple juice soy sauce. This allows the meat to absorb flavors. In addition, pineapple juice also helps tenderize tough cuts of meat such as the ham hock. A component of pineapple called bromelain is responsible for it.

Do this by combining soy sauce and pineapple juice in a bowl. Stir until well blended. Use a large resealable bag to marinate the pork. Insert the pork in the bag and pour the marinade. Seal the bag after letting the air out and refrigerate overnight. You can marinate it longer for best results. Salt can also be added into the marinade if desired. I suggest using not more than half a teaspoon of salt.

Start the cooking process by sautéing onion and garlic in a large pan or pot. Do this by heating cooking oil. Add the minced or chopped onion one the oil gets hot. Put the garlic afterwards. I usually cook it until the garlic starts to brown. At that point, the onion should also be soft.

Separate the remaining marinade from the ham hock and set it aside for the mean time. Next is to pan fry the sides of the pork for 1 minute. This will provide a nice texture on the outer layer of the pork.

The next step is to tenderize the pork by boiling. This is the part where the remaining marinade is added. I also add around 3 to 5 cups of water and piece of Knorr Pork Cube. Boil the pork in a covered pan between low to medium heat for 1 hour. Turn it over and continue to boil for another hour. It will take time to boil the pork using this conventional method because the ham hock huge. You can use a pressure cooker to tenderize the pork for faster cooking.

When using a pressure cooker, you will only need around 2 cups of water. Pressure cook the entire ham hock for 40 minutes.

Add sugar and pineapple slices and season with ground black pepper. Continue to cook until the sauce reduces to half.

Carve the pork and serve with warm white or brown rice.

Alternative ingredients to Ham Hock

Other cuts of pork can be used instead of the large ham hock. A slab of pork belly or liempo is a good cut to use. You may also use pork tenderloin if you desire cuts of pork with low fat content. Slices of pata is also ideal, just like what I did for our Pata Hamonado.

Try this Hamonadong Baboy Recipe. Let me know what you think.

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Hamonadong Baboy

Marinated Pork Ham Hock stewed in pineapple juice and soy sauce.

Course Main Course

Cuisine Filipino

Keyword adobo, chicken hamonado, humba

Prep Time 1 day

Cook Time 2 hours 40 minutes

Servings people

Calories 958kcal

Author Vanjo Merano

Ingredients

4 lbs pork ham hock
1 piece Knorr Pork Cube
2 cups pineapple juice
1/2 cup soy sauce
6 pieces pineapple slices
6 tablespoons brown sugar
3 to 5 cups water
1 piece onion minced
4 cloves garlic minced
4 tablespoons cooking oil
Ground black pepper to taste

US Customary - Metric

Instructions

Combine pineapple juice and soy sauce. Stir. Place the ham hock in a large resealable bag and then pour the mixture into it. Let the air out of the bag and seal. Place inside the refrigerator. Marinate overnight.
Heat oil in a pan. Sauté onion and garlic.
Add marinated pork once the onion softens and the garlic starts to brown. Cook one side for one minute. Turn it over and continue to cook for another minute.
Pour remaining marinade into the pan. Add water. Let boil.
Add Knorr Pork Cube. Stir. Cover the pan. Cook between low to medium heat for 1 hour.
Turn the ham hock over. Continue to cook in a covered pan for another hour.
Add brown sugar and pineapple slices.
Cover and continue to cook for 15 minutes.
Season with ground black pepper. Cook until the sauce reduces to half.
Transfer to a serving plate. Serve. Share and enjoy!