What You’ll Find Here?
When it comes to pork, there’s just so much you can do with it.
From quick weekday meals to something more special, pork always delivers that rich, satisfying flavor we all love.
One of my go-to pork dishes? Pork Hamonado.
It’s a sweet and savory Filipino classic where pork is marinated in pineapple juice, then slowly cooked until tender and flavorful.
I still remember the first time I made it, I wanted to surprise my family with something a little extra.
The smell alone had everyone peeking into the kitchen, asking when dinner would be ready.
That’s the kind of dish Pork Hamonado is.
Simple, comforting, and full of flavor that brings people together.
Let me walk you through how to make it, step by step, so you can enjoy it just as much.
What is Pork Hamonado and Why is it a Must Try?
Pork Hamonado is a classic Filipino dish known for its sweet and savory flavor.
It’s made by simmering pork in pineapple juice until the meat turns tender, juicy, and packed with flavor.
The result is a comforting dish that’s both simple and delicious, with just the right balance of salty and sweet in every bite.
Why should you try making Pork Hamonado at home?
Uses simple ingredients – You won’t need anything fancy. Most of the ingredients, like pork, pineapple juice, and soy sauce, are pantry staples in many Filipino kitchens.
Beginner-friendly – This dish is easy to prepare. Even if it’s your first time cooking a Filipino recipe, you’ll find this one simple to follow.
Perfect for any occasion – The sweet-savory flavor is always a hit. Whether you’re cooking for your family or bringing food to a gathering, Pork Hamonado never disappoints.
Pairs well with rice – This dish goes perfectly with steamed rice or even fried rice. You can also repurpose leftovers for sandwiches or baon.
Full of flavor – The pork is marinated long enough to soak up all the juices, making every bite tasty and tender.
If you’re looking for a dish that’s easy to make and big on flavor, Pork Hamonado is a great place to start. Let’s get into the recipe so you can try it for yourself.
Pork Hamonado Ingredients
Pork Belly / Pork Shoulder
You can use pork belly or pork shoulder for this recipe. Both cuts become tender and tasty when cooked, making them great for Pork Hamonado.
Pineapple Juice and Pineapple Chunks
Pineapple juice gives the dish its sweet and tangy flavor, while pineapple chunks add little bits of fruity goodness. The pineapple also helps to make the pork tender.
Soy Sauce, Vinegar, and Brown Sugar
These three ingredients make the perfect marinade. Soy sauce adds a salty taste, vinegar gives a bit of tanginess, and brown sugar makes it sweet.
Garlic and Onion
Minced garlic and chopped onion add lots of flavor. They make the dish smell and taste amazing.
Black Pepper, Bay Leaves, and Salt
Ground black pepper, bay leaves, and salt are important for seasoning. They add more flavor and bring out the best in the other ingredients.
Cooking Oil and Water
We use cooking oil to fry the garlic and onion, which makes them taste even better. Water is added to help cook the pork until it’s soft and juicy.
How To Cook Pork Hamonado
1. Marinate the Pork
First things first, grab your pork and toss it in a bowl. Pour in some soy sauce, vinegar, and crushed garlic. Mix everything well so the pork gets coated with all that flavor. Let it sit in the fridge for about 60 minutes. Trust me, this step makes a big difference.
2. Drain the Marinade
Once the pork is done marinating, place a strainer over a clean bowl. Pour the pork and marinade into the strainer, letting the liquid drip into the bowl. Let it sit for a few minutes to make sure all the excess marinade is drained. Keep both the pork and the marinade. We’ll use them both.
3. Sauté the Garlic and Onion
Heat some oil in a pan or pot over medium heat. Add chopped garlic and onion. Cook until they’re soft and start smelling really good.
4. Cook the Pork
Add the drained pork to the pan (but not the marinade just yet). Cook until the pork is browned on all sides. This gives it a nice texture and locks in flavor.
5. Simmer with Marinade
Now pour in the reserved marinade and about a cup of water. Toss in the bay leaves. Let it boil, then lower the heat and let it simmer. Cover and cook for 1 to 1.5 hours, or until the pork becomes fork-tender. Stir every now and then so nothing sticks.
6. Add Pineapple Chunks
Once the pork is nice and tender, add the pineapple chunks. Season with a bit of salt. Let it simmer for another 10 to 15 minutes so the sweetness from the pineapple blends with the sauce.
7. Adjust the Sauce
Check the consistency of the sauce. If it’s too thick, add a little water. If it’s too watery, simmer uncovered until it reduces and thickens up to your liking.
8. Serve
Serve your Pork Hamonado hot with plenty of steamed rice. Taste it before serving and adjust the sweetness or tanginess by adding more sugar or vinegar if needed. Enjoy every bite!
Hamonadong Baboy Cooking Tips
1. Choose the Right Cut of Pork
Use pork belly if you want a rich and tender bite. For a leaner version, pork shoulder is a solid choice. Both cuts work great. Just expect a slight difference in texture and fat.
2. Marinate Overnight
You’ll get decent flavor with a one-hour marinade, but if you want deeper taste, marinate the pork overnight. The longer the pork sits in the marinade, the more flavorful it becomes.
3. Drain the Marinade Well
Before you cook the pork, allow the excess marinade to drip off. This helps the meat brown nicely in the pan instead of steaming.
4. Brown the Pork Properly
Take your time browning the pork on all sides. This adds more flavor to the dish and gives you a richer, deeper taste in the final result.
5. Simmer Gently
Once it boils, turn the heat down and simmer slowly. This is how you make the pork tender and let the flavors soak in properly.
6. Stir Occasionally
Don’t forget to stir every now and then while the pork simmers. It helps avoid sticking and makes sure everything cooks evenly.
7. Adjust the Sauce
Check the sauce before serving. If it’s too thick, a splash of water can loosen it up. If it’s too runny, let it simmer uncovered until it thickens to your liking.
8. Taste and Adjust Seasoning
Before serving, give it a taste. You can tweak the flavor with a little more salt, sugar, or vinegar until it’s just right for your taste.
9. Use Fresh Pineapple
Fresh pineapple adds a brighter and more natural sweetness compared to canned. If you have some on hand, it’s worth using.
10. Serve Hot
Serve Pork Hamonado while it’s hot, paired with steamed rice. The flavors are at their best when the dish is freshly cooked.
Try These Pork Recipes Too!
Looking for more pork dishes to enjoy with rice? Here are a few delicious Filipino recipes you should try next:
Pork Adobo – A classic dish with soy sauce, vinegar, garlic, and bay leaves.
Pork Menudo – Tomato-based stew with pork, liver, hotdogs, and veggies.
Pork Sinigang – A tangy tamarind soup that’s perfect on rainy days.
Pork Bopis – Spicy and flavorful dish made from pork lungs and heart.
Pork Dinuguan – Rich and savory pork blood stew that goes so well with puto.
Frequently Asked Questions
Serve Pork Hamonado with steamed rice. The rice helps balance the sweet and savory flavors of the dish.
Add more sugar for sweetness or more vinegar for tanginess. Adjust to your taste before serving.
Yes, you can freeze Pork Hamonado. Just store it in an airtight container and reheat it thoroughly before serving.
If the sauce is too thick, add a little water to thin it out. Simmer until you reach the desired consistency.
Pork Hamonado
Ingredients
- 1 kilogram Pork Belly / Pork Shoulder (cut into cubes)
- 1 cup Pineapple Juice (unsweetened)
- 4 tbsp Soy Sauce
- 6 tbsp Brown sugar
- 4 tbsp Vinegar
- 8 cloves Garlic (minced)
- 1/2 teaspoon Black Pepper (ground)
- 2 tbsp Cooking Oil
- 1 piece Onion large (chopped)
- 1 cup Water
- 2 piece Bay Leaves
- 1 cup Pineapple Chunks
- 1/2 teaspoon Salt
Instructions
- In a large bowl, combine the pork, pineapple juice, soy sauce, brown sugar, vinegar, minced garlic, and ground black pepper. Mix well and let it marinate for at least 1 hour (overnight for best results). Cover the bowl in cling wrap to avoid contamination.
- After marinating the pork, separate the pork from the marinade.You’ll need a strainer (or colander) and a bowl. Carefully pour the pork and marinade into the strainer. The liquid marinade will drain into the bowl below, leaving the pork in the strainer. Allow the pork to sit in the strainer for a few minutes to ensure all the excess marinade has drained off. Set aside the pork and marinade for later use.
- In a large pan or pot, heat the cooking oil over medium heat. Add the minced garlic and chopped onion, sauté until translucent. Add the marinated pork (reserve the marinade) and cook until the meat is browned on all sides.
- Pour the reserved marinade and water into the pot. Add the bay leaves and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours or until the pork is tender. Stir occasionally to prevent sticking and ensure even cooking.
- When the pork is tender, add the pineapple chunks. Season with salt to taste. Let it simmer for another 10-15 minutes, allowing the flavors to meld together.
- If the sauce is too thick, you can add a little water. If it’s too thin, you can let it simmer uncovered until it thickens to your desired consistency.
- Serve the Hamonadong Baboy hot with steamed rice. Feel free to adjust the sweetness or tanginess by adding more sugar or vinegar, depending on your preference. Happy cooking! Enjoy!
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