Pork & Apple Stew

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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.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

8 thoughts on “Pork & Apple Stew

  1. hi iska! i got here through toni’s (wifely steps) site. wow! this dish looks yummy! i’m just starting to learn how to cook. i think i’ll try your pork and apple stew. I’ll link your site to mine, ok?

  2. Hi Iska! That sounds so delicious! I love a little sweetness in my meats especially pork (like in humba). this sounds like a winner in my book!

  3. iska ako yata yan no1 lurker sa SKINLESS LONGANISSA
    ako ba?

    my friend and I will do it together
    we were so down sa quality ng longanissa nabili namin
    kaya we will do it

    kaya lang i have to wait for my next pork week
    am cutting down sa pork

    sabi ko nga kayo co pinoy blogger is my virtual school for pinoy cooking…

  4. ces and lani sige try nyo then maybe use pineapple instead or mix apples and pineapple para mas pang holiday season.

    hi tintin! thanks for visiting my site and u can link ur blog to mine anytime. so how was ur stew? i hope it’s successful!

    joey, i know a lot of filipinos love their meat sweet. part of our culture maybe? like our version of spaghetti dba?

    sha, hehehe im not sure kung ikaw nga ang no. 1 lurker hehehe pero salamat talaga sa maraming bisita mo. let me know if u tried it. just adjust the quantity of your bawang to suit ur taste :smile: yan naman hamonado simple lang yan recipe na yan. u may add fillings like others do. dko pa uli nata try kac no time.

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