Latest Pork Hamonado Recipe
Hamonado with Apples
This recipe is something that I got from my dad – one of his most famous ones & my favorite. It’s delicious & very easy to cook.
1/2 kilo pork (choose something fatty ’cause it’s tastier for this dish)
1 tbsp. of crushed garlic
fruit cocktail juice (taken from my fruit cocktail salad; u may use 1 cup of pineapple juice instead or may even have some pineapple chunks)
3 tbsp. of oyster sauce
2 tbsp. of sugar
salt & pepper
Boil the above ingredients all at once w/ 4 to 5 cups of water. Cook w/ low to medium heat until the meat is tender & the sauce is thick & almost dry. As side dish, i steamed potatoes & carrots w/ butter.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. – Calvin Trillin
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ 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.
9 thoughts on “Pork Hamonado”
.i dont have any comments but please please send me a complete details and procedures about pork hamonado! and if you have any secrets to make it taste much better..i’m going to cook this for my boyfriend as a gift.. its our anniversary next month and this is his favorite dish..please please!i’m going to wait for your response! thanks.. thanks..
well, i don’t put soy sauce it makes d hamonado darker, use washed or brown sugar instead of refined to give a burnt look, also try to put a little bit of beer… my usual recipe on my restaurant is pineaaple juice with chunks, laurel leaf, gloves of garlic, sugar, salt and peper and prague powder if im using refined sugar to give a similar tocino taste…
can you also substitute chicken instead of pork meat~in this recipe?
Mmm! This recipe is perfect for the holiday season! Thank you for sharing!
i just want to ask how am i going to do pork hamonado na ang gamit is apple sauce instead of pine apple. please reply me the soonest.
hello! just to let the readers know that I’ve sent emails to all commenters