Cheesy Pork Hamonado Roll

How to Cook Cheesy Hamonado Roll

• Slice the pork about 1/2 inch thick in a continuous sheet for hamonado style cooking. You can also ask the meat vendor to do it for you.
• Cut the sliced pork into desired length. Wash and drain the sliced pork until dry. Pound the pork with a meat mallet or back of the knife.
• Get a container big enough to accommodate the amount of pork. In the container, combine pineapple juice, brown sugar, atchuete water, salt and black pepper. Mix until the sugar is dissolved.
• Put the pork in the marinade and massage gently then marinate overnight,
• After marinating, drain the marinade using a colander and reserve the liquid.
• In a clean flat surface, lay the sliced pork and put a piece of sliced ham on top of pork. Then put one hotdog on top of ham.
• Roll the sliced pork like a jelly roll wrapping the ham and the hotdog inside. Then tie the hamonado with cooking twine to secure the meat and the filling inside.
• Get a large pan or wok and heat 1 Tbsp. of cooking oil. Sauté garlic until brown. Then sear the pork rolls until all sides are brown.
• In same pan, put all the pork rolls and pour the marinade. Add the star anise and cinnamon bark. Bring to a boil and simmer for 30 minutes.
• Add in the grated cheese and simmer again for another 15 minutes or until the sauce is thick.
• Put in a plate and remove the twine. Slice the hamonado and pour the sauce. Add more grated cheese as garnishing.