This hamonado recipe is a whole pork pata version of the usual pork hamonado where the meat used is pork belly slab or pork shoulder. This dish is perfect for holiday season specially on Christmas or new years eve. You can also serve this on other occasions or if you are just craving this dish, or can cook this any day you want.
Because it is very simple to cook and doesn’t need long preparations or cooking time. It is even simpler than cooking pata tim or other pata dishes. As simple as putting together all the ingredients in the pot and let it cook until tender. The extra step of searing or braising the pata skin in cooking oil is just an option but is also necessary to bring out the flavor of the pork.
Savor the Delight of Pata Hamonado: A Perfect Holiday Dish
When it comes to hearty and delightful Filipino dishes, Pata Hamonado takes center stage, especially during the holiday season. This dish, made from a whole pork pata, is a delightful twist on the classic pork hamonado, which typically uses pork belly or shoulder.
Whether it’s a festive occasion like Christmas or New Year’s Eve, or just a day when you’re craving something truly special, Pata Hamonado is your go-to recipe. With its straightforward cooking process and minimal preparation time, you can enjoy this delicious dish anytime you want, without the hassle. Let’s dive into the details of crafting this mouthwatering masterpiece.
Preparing the Pork Pata
Begin by ensuring that the pork pata is clean and ready for cooking. Remove any hairs and nails from the pata, and then give it a good wash. After washing, allow it to drain and dry naturally. Once dried, rub the pata with salt and let it sit for a few hours. This step not only enhances the flavor but also prepares the meat for the rich and savory sauce it will be cooked in.
Creating the Flavor Base
In a generously sized pot, start by heating cooking oil. Sauté a medley of ingredients that forms the aromatic foundation of your Pata Hamonado. Onions and garlic infuse their fragrant essence into the dish, while laurel leaves, star anise, black peppercorns, and even cinnamon sticks (if you desire a hint of warmth) contribute to the complex flavors that define this Filipino favorite.
Searing the Pata
Now, introduce the star of the show – the pork pata – to the pot. Searing the pata’s skin until it takes on a tantalizing golden hue adds a layer of depth to the final taste. This step is an optional one, but highly recommended as it intensifies the overall flavor profile of the dish.
Crafting the Signature Sauce
What truly sets Pata Hamonado apart is its luscious sauce. Pour in a harmonious blend of pineapple juice, water, vinegar, soy sauce, tomato sauce, and brown sugar. This symphony of flavors creates a balance that is both sweet and savory, elevating the humble pork pata to a festive delicacy. Allow the mixture to come to a gentle boil before reducing the heat to a simmer.
Simmering to Perfection
As the pot simmers away, the flavors meld together beautifully. You’ll want to let the pork pata cook for around an hour, or until it’s just about tender. This slow cooking process allows the meat to soak up the sauce’s goodness, ensuring each bite is an explosion of taste.
Adding the Finishing Touches
As the pork pata approaches its peak of tenderness, it’s time to introduce some additional elements that enhance both flavor and presentation. Add chunks of pineapple and vibrant bell pepper to the pot, infusing the dish with pops of color and refreshing sweetness. To achieve a thick, luscious consistency to the sauce, create a cornstarch slurry and stir it in gently.
The Grand Finale
Finally, after the patient cooking process, your Pata Hamonado is ready to shine. The pork pata should be tender, the sauce thick and rich. Gently transfer the masterpiece to a serving dish, allowing the pineapple and bell peppers to nestle gracefully atop the succulent meat. To complete the presentation, pour a generous amount of the sauce over the pata, allowing it to glisten invitingly.
Indulge in Pata Hamonado
With the finishing touches complete, it’s time to indulge in the delightful flavors of Pata Hamonado. The tender pork, infused with the irresistible sweetness of the sauce, is a culinary experience that captures the essence of Filipino cuisine. Whether you’re celebrating a special occasion or simply want to treat yourself and your loved ones, Pata Hamonado is a dish that delivers every time.
Pata Hamonado is a beloved Filipino dish that holds the power to transform any meal into a feast. Its succulent pork pata, enriched with a delectable sauce that balances sweet and savory, is a testament to the artistry of Filipino cooking. The recipe’s simplicity and the heartwarming flavors it delivers make it a cherished favorite, perfect for holiday gatherings or any day you crave a taste of something truly exceptional. So why wait? Gather your ingredients, follow these simple steps, and embark on a culinary journey that will leave your taste buds singing with delight.
NOTE ON THE INGREDIENTS:
Pork Pata or Pork Hocks
Although you can use any parts of the pig in cooking the hamonado dish, using the whole pork pata is more presentable and appetizing on the dining table. And serving pork pata is usually done in special occasions rather than serving it on ordinary days. But it’s up to you if you are going to use pork belly slabs or sliced pork pata in cooking this dish.
I think there is no better substitute on using pineapple juice when cooking hamonado. But if you can’t really find pineapple juice or you have an allergy on pineapples, I think using orange juice is a good substitute.
This is also one of the most important ingredients in cooking hamonado. There a distinctive taste using this spice. If you are not familiar with star anise, I can describe it as a star shaped seed that has a fragrant odor similar to anise seeds and has a flavor that is reminiscent of licorice.
How to Cook Pata Hamonado
- 1 whole Pork hock or pork pata
- salt to taste (for rubbing the pork pata)
- 4 cloves minced garlic
- 1/4 cup minced onion
- 3-4 pcs star anise
- 3 pcs bay leaves or laurel leaves
- 1 tsp whole black pepper or black peppercorns
- 1 pc cinnamon stick (optional)
- 2 Tbsp. cooking oil for sautéing
- 2 cups pineapple juice
- 4 cups water (or just enough to cover the pata)
- 3 tbsp vinegar
- 1/4 cup soy sauce
- 1/4 cup tomato sauce
- 1/2 cup brown sugar
- salt to taste
- 1 cup pineapple chunks
- 1/2 pc sliced red bell peppers
- 1 Tbsp. cornstarch + 2 Tbsp. water slurry to thicken
How to Cook Pata Hamonado
- Remove hairs and nails of the whole pork pata. Wash and drain and let it dry. Rub with salt and let it stand for a few hours.
- In a large pot, heat cooking oil and sauté onion, garlic, laurel leaves, star anise, black peppercorns and cinnamon sticks (optional).
- Add the pork pata in the pot and sear the skin until slightly brown. Add pineapple juice, water, vinegar, soy sauce, tomato sauce and brown sugar.
- Bring to a boil and simmer for an hour or until almost tender. Then add pineapples, bell pepper and cornstarch slurry.
- Then simmer again until the pork is tender while basting the pata skin with the sauce.
- When cooked, transfer to a serving dish and garnish with the pineapples and bell peppers on top while pouring the sauce on the pata. Serve hot.