Pork Hamonado

Pork Hamonado is a recipe I learn from my aunt, “Nanay Estella”. Last week, she celebrated her birthday and I wanted to share this dish to appreciate her contribution to my cooking knowledge.

Thank you very much for this wonderful recipe Nanay Estella!

Happy, Happy Birthday Nanay Estella !!! Photo by: Ana Liza Almendra Gonzales
Happy, Happy Birthday Nanay Estella !!!
Photo by: Ana Liza Almendra Gonzales

Basically, this dish is what we call “Lutong Tagalog” or Tagalog Dish. That’s what most of the dish we have in my hometown Biñan, Laguna. Tagalog is the national laguage of the Philippines. Many might ask what is the meaning of “Tagalog”? And I bet most of the Filipinos don’t know the real meaning of “Tagalog”.

During the Spanish era, a newly appointed Spanish Governor came to visit Manila. He was riding a horse with his men passing the river side when they saw a group of Filipino fisherman. The Governor asked them who they are. The Filipinos quickly replied, “TAGA-ILOG”! which means people living along the river.

Since then, the Spaniards call the people of Manila and neighboring provinces “TAGALOG”.

Hope you like and believe my story. And please don’t email me asking where did I got this facts. All I know, that this is the truth and you’ll not gonna get a better and plausible story other than mine. =)

Lastly, “LUTONG TAGALOG” can be describe as a “Sweet Tangy kind of cooking”.

Pork Hamonado Photo by Nino Almendra
Pork Hamonado
Photo by Nino Almendra

Now on with the cooking…

Pork Hamonado

Prep. time: 15 minutes

Cooking time: 45 minutes

Difficulty: Very Easy

Good for  12 crew

 

You will need;

1.8 kg. pork shoulder boneless, thinly sliced along the grain and cut into bite sizes

8 cloves garlic, crushed

300 grms. (2pcs. medium) onions, coarsely chopped

3 pcs. bayleaf

4 Tbsp. (1/4cup) brown sugar, (white sugar can be a substitute)

6 Tbsp. Kikoman soya sauce

1 can (845grms.) pineapples sliced in juice, (approx. 1.5 cup of juice per can) reserve the pineapple sliced for later use, cut it into chunks.

2 Tbsp. cooking oil

2 Tbsp. unsalted butter

Fish sauce or sea salt to taste.

 

Direction;

Place the sliced pork meat in a large mixing bowl. Add the garlic, onions and bayleaf. Add the brown sugar and Kikoman soya sauce. Pour in the juice of the pineapple sliced, reserve the cut pineapple sliced for later use.

Mix the pork meat with the marinade ingredients to properly blend the flavour. {You can marinate it from few minutes to a couple of hours or even overnight. The longer you marinate, pork meat will become more tender.} NOTE; this recipe was marinated for only few minutes.

Heat a large cooking pot and pour in the cooking oil and butter. Add the marinated pork meat. Stir for few minutes on very high heat. Bring it to a boil, cover and simmer on low heat for 30 minutes or until meat is tender.

Discard the bayleaf. Season with fish sauce or sea salt to taste. Lastly, add the pineapple chunks.

Enjoy it with Hot Steamed Rice.

 

Here’s how I do it;

I use a Boneless Pork Shoulder meat.
I use a Boneless Pork Shoulder meat.
Thinly sliced it along the grain.
Thinly sliced it along the grain.
Then cut into bite sizes.
Then cut into bite sizes.
Place the sliced pork meat in a large mixing bowl. Add the garlic, onions and bayleaf.
Place the sliced pork meat in a large mixing bowl. Add the garlic, onions and bayleaf.
Add the brown sugar.
Add the brown sugar.
and Kikoman soya sauce.
and Kikoman soya sauce.
Pour in the juice of the pineapple sliced, reserve the cut pineapple sliced for later use.
Pour in the juice of the pineapple sliced, reserve the cut pineapple sliced for later use.
Mix the pork meat with the marinade ingredients to properly blend the flavour.
Mix the pork meat with the marinade ingredients to properly blend the flavour.
{You can marinate it from few minutes to a couple of hours or even overnight. The longer you marinate, pork meat will become more tender.}
{You can marinate it from few minutes to a couple of hours or even overnight. The longer you marinate, pork meat will become more tender.}

NOTE; this recipe was marinated for only few minutes.

Heat a large cooking pot and pour in the cooking oil.
Heat a large cooking pot and pour in the cooking oil.
Melt the butter in it.
Melt the butter in it.
Add the marinated pork meat.
Add the marinated pork meat.
Stir for few minutes on very high heat.
Stir for few minutes on very high heat.
Bring it to a boil, cover and simmer on low heat for 30 minutes or until meat is tender.
Bring it to a boil, cover and simmer on low heat for 30 minutes or until meat is tender.
Discard the bayleaf.
Discard the bayleaf.
Season with fish sauce...
Season with fish sauce…
or sea salt to taste.
or sea salt to taste.
Lastly, add the pineapple chunks.
Lastly, add the pineapple chunks.
Give a final stir before transferring it to your serving dish.
Give a final stir before transferring it to your serving dish.
Pork Hamonado Photo by Nino Almendra
Pork Hamonado
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe encourage you

to try cooking some “LUTONG TAGALOG” such as this dish we call Pork Hamonado.

 


 

Fiesta Friday #41 is now going on…

Hosted by; Angie of  The Novice Gardener

And BIG THANKS to  Nancy @Feasting With Friends &  Loretta @Safari of the Mind for

co-hosting this week’s Fiesta Friday Party.

fiesta-friday-badge-button-i-party

Wanna JOIN? Click to know the guidelines. ENJOY =)

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11 comments

  1. Welcome to Fiesta Friday, and thank you for bringing your great pork and pineapple combination. Love the story you’ve told us too, great facts! I’m sure your Aunt loved the beautiful cake. Enjoy your weekend and thanks for stopping by.

    Like

  2. Your pork hamonado looks delicious…love the photo tutorial you’ve included too! It seems to be seasoned to perfection. Thanks for sharing your recipe with the group at Fiesta Friday! (Beautiful cake, too…I bet your aunt loved it!)

    Like

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