Pata Hamonado
Pata Hamonado with pork leg 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!
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 (about 3 pounds) whole pork leg, cut into 2-inch thick pieces
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 2 cups water
- 1/2 cup soy sauce
- 1 teaspoon peppercorns
- 2 bay leaves
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1 cup Pineapple chunks
Instructions
- 1
In a wide, heavy-bottomed pan over medium-high heat, heat oil.
- 2
Add pork 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.
- 3
Add onions and garlic and cook, stirring frequently, until softened.
- 4
Add pineapple juice and vinegar. Allow to boil, uncovered and without stirring, for about 2 to 4 minutes.
- 5
Add soy sauce, water, peppercorns, and bay leaves. Stir to distribute and bring to a boil, skimming scum that floats on top.
- 6
Lower heat, cover and simmer for about 1 1/2 to 2 hours or until pork is very tender and liquid is reduced.
- 7
Add brown sugar and stir until dissolved. Season with salt and pepper to taste.
- 8
Add pineapple chunks and stir to combine. Serve hot.