Tag: Filipino
Pork Hamonado
Pork Hamonado
In Filipino cuisine, hamonado refers to meat sweetened with pineapple. This dish can be made with pork, beef, or chicken. Fattier cuts will work the best with this recipe. Pork shoulder or belly, beef chuck, bottom round, shank meat, short ribs, or chicken thighs will all work wellI prefer to use fresh pineapple as opposed to canned. Canned pineapple has a lot of added sugar and just doesn’t taste as good as the fresh. This dish can also be prepared in an Instant Pot! Follow all of the steps right up until you were going to simmer the pork on the stove top. Instead, set the function to pressure cooker on high for 30 minutes. A good rule to remember for meats you’d normally slow cook in the oven or a crock pot like pork shoulder or chuck, is to cook them for 15 minutes per lb. in the Instant Pot. Once the 30 minutes is up, your pork should be very tender. You will have to turn the function to sauté to reduce down the liquid in the pot. Simmer on medium unit it reduces by half. This will take 10-15minutes.
Servings: 4
Ingredients
- 2 lbs pork shoulder 1″ cubes
- 2 cups pineapple juice
- 3 tbsp soy sauce
- 5 tbsp brown sugar
- 3 tbsp vegetable or canola oil
- 1 cup beef stock
- 2 cups chunked fresh pineapple
- 1 bunch green onions chopped
- 1/2 medium onion chopped
- 6 garlic cloves minced
Instructions
- In a large bowl, mix together the pineapple juice, soy sauce, and brown sugar.
- Add in the cubed pork shoulder. Marinate for 3-4 hours. Overnight is even better.
- Once the pork is finished marinating, strain the pork of the marinade in a colander. Pat dry.
- Save all of the marinade.
- Heat up the cooking oil in a dutch oven over medium high heat. sear the pork shoulder in batches, making sure to not overcrowd the dutch oven. Add each batch of the seared pork shoulder back into the marinade.
- In the same dutch oven, sauté the onions and garlic for 3-4 minutes.
- Stir in the 2 cups of chunked pineapple. Sauté for 5 minutes.
- Stir in the green onions.
- Add in the pork shoulder with all of the marinade and 1 cup of beef stock. Simmer for 60 minutes.
- After simmering for an hour, the juices of the pork hamonado will reduce down drastically. The sauce should look like a thick brown gravy.
- Serve with steamed jasmine rice.
