Pork Hamonado – The Real Deal

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…

Pork Hamonado
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simply sinfully delicious melt-in-your-mouth pork dish.
Ingredients
  • A slab of pork with fat
  • Crushed garlic
  • ½ cup of soy sauce
  • 1 cup of fruit cocktail syrup
  • Peppercorns
  • A dash of salt (optional)
  • 1 tbsp sugar (optional)
  • Spring onion, cut into small ringlets for garnishing (optional)
Instructions
  1. Drop pork slab into a large saucepan with just enough boiling water to cover and simmer.
  2. Skim the surface until the broth is clear.
  3. Simmer for an hour then pour in soy sauce, fruit syrup and all the other ingredients.
  4. Simmer with lid closed over low fire, turning the meat from time to time, for hours or until the rind quite literally melts in your mouth.
  5. Leave little sauce to moist the meat. Slice and serve with rice and blanched vegetables.
Notes
If you don’t have fruit cocktail syrup, replace it with fruit juice (orange, pineapple, apple or tropical will do) or just vinegar and probably more sugar.

 

Below is what happened with the canned fruit cocktail I served after the meal. Recipe here.

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About The Author: Iska

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.

Discuss - 19 Comments

  1. julia says:

    WOW sinfully delicious from all angles ah !

  2. Iska says:

    Hahaha! Nakakaumay ba? Si A din e ayaw na ito tingnan…

    Hello Julia! Kamusta na? :-)

  3. tanya says:

    oh my gosh!!!!!!!! so deadly.. like always.. :D sarap.. thanks for this recipe.. ang dali lang pala. :D I wonder how the heck will i serve it without the fat. My husband wouldn’t want anything to do with the fat. *sigh*

  4. JMom says:

    omg, I drooled! :D you just made me go belly hunting lol!

  5. Maricel says:

    Oooohm!!! great lookin! must be great tastin! forget about the calories, i’ll cook one tonite.

  6. [...] (Pork hamonado) Ang apat na sulok ng nagmumurang taba ng baboy. Huwawww!!! Dito po basahin kung paano lutuin. [...]

  7. ayen says:

    the pork hamonado looks absolutely delicious! :)

    ayens last blog post..My version of carbonara!

  8. [...] Latest Pork Hamonado Recipe Hamonado with [...]

  9. angel says:

    hi! wow looks great!
    mga ilang kilo po kaya ang 1 slab ng pork?

    • Iska says:

      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.

  10. haydee elliott-smith says:

    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

  11. cesar says:

    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

  12. Irene says:

    i was wondering what part of pork did you made this? is this liempo (belly) or shoulder? i want to know-please???

  13. Iska says:

    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 :-)

  14. annie says:

    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!

  15. Jo says:

    Can you cook it using the cooker?

  16. Jo says:

    I meant the slow cooker

  17. Ludi Hughes says:

    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.

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