I checked my stats and the most visited pages are my hamonado recipes followed by sinaing na tulingan, patatim, tocino and skinless longgonisa. My hamonado is actually not ham-cured; like my tocino, it has no curing processes whatsoever to preserve food such as standard longganisa, ham, fish, cheese, sausage, or vegetables. It is just a term my dad uses when referring to a big chunk of meat stewed with sweetener for hours. Frankly, I cook this hamonado at least once a month, of course with variations. It is, for me, like adobo – a versatile dish. I use chicken or pork or even beef. Sweeten the meat with fruit juice like pineapple juice, fruit cocktail syrup, pineapple chunks, apples, raisins or just plain sugar. Serve it with steamed vegetables – potatoes, carrots, beans, snowpeas, or even tomatoes, whatever is available. Don’t be surprised if I tell you I have quite a number of pictures waiting to be published.
So here is another one… apple-flavored!
a big chunk of pork with fat, thinly sliced (but not sliced through to separate the slices)
1 tbsp. of crushed garlic
1 onion, chopped
1 Fuji apple, cut into small cubes
1/2 cup of soy sauce
3 tbsp. of oyster sauce
2 tbsp. of sugar
about 10 peppercorns, crushed
2 tbsp of spring onion, chopped for garnishing
Add the pork in a pot of boiling water and get rid of the white stuff that rises. Continue boiling for about 30 minutes then add all the other ingredients. Simmer for an hour or so, turning the meat from time to time, until tender (especially the fatty part) and the sauce is thick. Serve it on a platter with its sauce, top with spring onion and with slices of apples and steamed potatoes and carrots.