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!