So you think one can’t cook a decent meal when barely coping with deadline overload? Do it my way then. For once let’s forget the quickies a.k.a. stir-fry recipes and go for leisurely cooking while working… like pork hamonado. The name may intimidate but the process is so simple you can never go wrong. It’s basically braised pork cooked over low fire. The best part is that with slow-cooking, you still spend the same precious hours doing whatever you need to do. The only time you’d say “oops, I forgot I was cooking” is when you smell the delicious aroma of pork (hopefully not burnt meat hehehe) from the kitchen. And when work is done and time to eat… ahh so sinfully delicious but perhaps it’s even more sinfully insane not to indulge.
For this post… allow me to let the photos do the talking…
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.
26 thoughts on “Pork Hamonado – The Real Deal”
WOW sinfully delicious from all angles ah !
Hahaha! Nakakaumay ba? Si A din e ayaw na ito tingnan…
Hello Julia! Kamusta na?
Can dried black mushrooms and chestnuts also be added then added to rice in a rice cooker and prepared that way? Minami Tina did it like that she would sometimes buy the canned ham hocks invoice and sauce and chestnuts and cook with a rice in the rice cooker .
oh my gosh!!!!!!!! so deadly.. like always.. sarap.. thanks for this recipe.. ang dali lang pala. I wonder how the heck will i serve it without the fat. My husband wouldn’t want anything to do with the fat. *sigh*
omg, I drooled! you just made me go belly hunting lol!
Oooohm!!! great lookin! must be great tastin! forget about the calories, i’ll cook one tonite.
the pork hamonado looks absolutely delicious!
ayens last blog post..My version of carbonara!
hi! wow looks great!
mga ilang kilo po kaya ang 1 slab ng pork?
Usually ay tanstya ko lang kung gaano karami. Depende sa kung ilan ang kakain. yang niluto ko ay mga kalahati hanggang 3/4 kilo lang.
HALOO iSKA, MANY THANKS TALAGA SA RECIPE MO, SERVED IT TO AN A FRIEND AND HER ENGLISH HUBBY , PASOK SA FINALS. MY HUSBAND dAVID OVER EATS WHENEVER i COOKED THIS hAMONADO, SHAME ABOUT THE FAT BUT i JUST REMOVE IT BEFORE SERVING, VERY NICE WITH STEAMED ASPARAGUS AND KNORR SEASONING, OR STRING BEANS AND PEA SALAD WITH TOASTED SESAME SEED…AAAYYY NAGUGUTOM NA NAMAN AKO… HYDEE
Hi Haydee! Many thanks to you, too, for trying it out Really glad you did and happy about the results.
hI. tHANKS SA simpleng recipe ng hamonado. i know a lot of recipe from my nanay. but when my wife asked about hamonado i did not know this but i already taste it before. i found it to ur website . thanks a lot
i was wondering what part of pork did you made this? is this liempo (belly) or shoulder? i want to know-please???
Cesar, you’re welcome!
Hi Irene, huli man ang sagot ko at magaling… huli pa din
It was liempo… though shoulder is fine. Mas masarap lang talaga pag may slab ng taba
i wander if you can send me a recipe of butterscotch bar and caramel tart from Bacolod? thanks a lot and a Happy New Year!
Can you cook it using the cooker?
I meant the slow cooker
Thanks for sharing the recipe. I made it and it is so delicious. The only thing I did was I added Bragg Vinegar (really good for you) but only 1tbs. I also added pork shank (pata) and even better. My FB is Ludi DeAsis Hughes.
Hi ISKA, the moment i saw this recipe on fb posted by a friend, i immediately tried cooking this and you are correct, you cannot go wrong with it plus the ingredients are basic. My family enjoyed it very much. Thanks to you.
You’re welcome, Luz! Happy cooking
Gusto ko ang recipient mo lutong pinoy talaga …..
So glad I come across your site….
Salamat sa masasarap na recipes ðŸ˜‰
I encountered your Pork Hamonado recipe years back. I tried many times cooking this with your recipe and it was really delicious. I love to cook inspire of my busy schedules and I thank you for sharing this recipe.