Pork Hamonado
Pork Belly Hamonado cooked low and slow in pineapple juice and soy sauce. Melt-in-your-mouth tender with a sweet and tangy sauce, it's amazing over steamed rice and a guaranteed family favorite.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons canola oil
- 2 pounds pork belly (boneless or bone-in), cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 cup pineapple juice (reserved from can of pineapples)
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 cup water
- 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 until very hot but not smoking.
- 2
Add pork belly 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. Do NOT overcrowd the pan, cook in batches as needed.
- 3
Remove meat from the pan and drain on paper towels. Keep warm.
- 4
In the pan, add onions and garlic and cook, stirring regularly, until softened.
- 5
Add pork back to the pan and stir to combine.
- 6
Add pineapple juice and vinegar. Bring to a boil, uncovered and without stirring, for about 2 to 4 minutes.
- 7
Add soy sauce, water, peppercorns, and bay leaves. Stir to distribute and bring to a boil, skimming scum that floats on top.
- 8
Lower heat, cover, and simmer for about 50 to 60 minutes or until very tender and liquid is reduced.
- 9
Add brown sugar and stir to combine. Season with salt and pepper to taste. Continue to simmer until sauce is thickened.
- 10
Add pineapple chunks and cook for about 1 to 2 minutes or until heated through. Serve hot.