This post may contain affiliate links. Please read our disclosure policy.
I always enjoy having my Pinatuyong Pork Hamonado with warm white rice. It is the perfect and only combination as far as I am concerned. This recipe is a variation of Easy Pork Hamonado. Both dishes are delicious, the difference is with the texture and the amount of sauce. This is probably my favorite hamonado recipe for a heavy breakfast meal.
Cooking hamonado involves pineapples. I also use pineapple juice. It helps tenderize the meat and give it that nice fresh flavor. We can also associate this dish to pork humba , except that the latter makes use of additional ingredients such as salted black beans, star anise, and banana blossoms.
It also reminds me of pork adobo, the dried version. One of my favorite dried adobo is the spicy version called extremely spicy pork adobo. I remember stewing it with a generous amount of spicy pepper. I even waited patiently until the sauce evaporates completely. This by the way is a good dish to pair with beer.
There are other kinds of protein that can be used as a substitute for pork using the same recipe. Chicken and beef are good alternatives that I use most of the time.
Cooking chicken can be quicker because it takes lesser time to tenderize compared to pork. Using beef, on the other hand, requires more cooking time. The end result on any of these proteins are all superb.
How to Cook Pork Hamonado
This is a simple dish to prepare. It start by frying pork belly. I usually fry both sides until it turns between light to medium brown. The aromatics, which are garlic and onion, are added afterwards. Make sure to saute the ingredients until the onion softens before adding soy sauce.
In this pinatuyong hamonado recipe, I see to it to reduce the soy sauce reduces or even evaporate completely while sautéing. This lets the meat absorb most of its flavor.
Once the pan almost dries-up, add pineapple juice and water. This is the part where the meat is tenderized by boiling in low heat. This is the same method used when I prepared my spare ribs hamonado and pata hamonado using the same step. You should try these recipes too. It was so good!
I also add a piece of Knorr Pork Cube to give this dish that solid pork flavor.
Make sure to cover the pot while doing this step. Cooking time varies depending on the quality of the meat. Cook it for 50 to 60 minutes just to be on the safe side.
Pinatuyong pork hamonado should have a sweet component into it. This is where brown sugar comes in. Add sugar along with half the amount of pineapple. You can season it with salt and pepper at this stage.
This is where I continue cooking until the sauce completely evaporates. Make sure to remove the cover of the pot so that the liquid evaporates faster.
The last step is adding the remaining pineapple slices before serving. You should be all set afterwards.
As mentioned, I usually eat this when I feel like having a heavy breakfast. There should be at least a cup of warm white rice. I also like adding a crispy and salty component to it. It might not be the perfect combination, but I like pairing this dish with sinangag na dilis (crispy anchovies).
Try this delectable hamonado recipe. Have fun cooking and enjoy your meal!
- Heat oil in a pan.
- Fry pork belly until color turns light brown. Flip it over to cook the opposite side.
- Add onion and garlic. Stir and saute until onion softens.
- Pour soy sauce into the pan. Stir and continue cooking for 1 minute.
- Pour-in juice from the canned pineapple chunk and add 1 cup water. Let boil.
- Add Knorr Pork Cube. Cover and cook using low heat until pork tenderizes.
- Add brown sugar and half of the pineapple chunks in the can. Stir and cook until sauce thickens.
- Season with salt and ground black pepper as needed. Continue cooking until sauce evaporates completely.
- Add remaining pineapple. Stir.
- Transfer to a serving plate. Serve!
- Share and enjoy.
Watch How to Cook Pinatuyong Pork Hamonado