This pork dish is perfect for holiday season or special occasions but very simple to make. You just need to braise or brown the pork then marinate it. Then cook it in the same marinade until tender. Actually the method I used in braising the pork is marinating it first then braising it as you can see on the video. But the will slightly burn because the marinade contains sugar and pineapple juice. The reason why I tried that method is to have a resemblance and aroma of Christmas ham that has a burnt sugar on the skin. Some may dislike it so I think it safer to use the method of frying the pork first before marinating. I also have a similar pork hamonado which is smoked first before marinating which I think is a better method.
Braised Pork Hamonado
- wok or pot
- 1 kilo whole pork belly don't chop or slice
- 500 ml pineapple juice
- 1/4 cup brandy
- 2 1/2 Tbsp soy sauce
- 1/2 cup brown sugar
- 1/2 head garlic minced
- 1 medium sized onions minced
- 1/2 tsp. cinnamon powder or 2 pcs of cinnamon bark
- 3 pieces of whole star anise or sangke
- 1/2 tsp. all spice powder
- 1/2 tsp. ground black pepper
- 1 to 2 cups water
How to cook braised pork hamonado:
- Prepare the meat by making 2 inches long cuts on the pork belly (the meat side) and deep enough to let the marinade penetrate evenly on the meat.
- Make some deep cuts also on the skin side of the meat and rub a generous amount of salt on both sides.
- Braise or fry the pork belly until brown in hot oil.
- To make the marinade, in a large bowl or container, mix all the ingredients, condiments and spices except the pork, and stir until the sugar dissolved and the marinade is well mixed.
- Then get a container that can accommodate the large chunk of pork belly.
- Get the braised pork belly and place inside the container and pour the marinade.
- Place the container with the pork and marinade in the fridge overnight.
- In a large wok or pot put the meat and the marinade and simmer for at least 3 hours or until tender.
- Let the liquid evaporate until the mixture is reduced to half and add water if necessary.
- Pierce a fork to know if the meat is already cooked. Serve the pork in half inch slices.
Thanks for sharing this recipe. I will cook this on this Christmas eve!
HI Zenaida, I’m sure you will like this version of pork hamonado! Cheers!