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Smoked Pork Hamonado in pineapple juice
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5 from 1 vote

How to Cook Smoked Pork Hamonado in Pineapple

Prep Time10 hrs
Cook Time3 hrs
Total Time13 hrs
Course: Pork Recipe
Cuisine: Filipino
Servings: 8 servings
Author: Manny


  • 2 kilos whole pork belly don't chop or slice
  • 1 liter pineapple juice
  • 1/2 cup brandy
  • 1/3 cup soy sauce
  • 1 cup brown sugar
  • 1 head garlic minced
  • 2 medium sized onions minced
  • 1 tsp. cinnamon powder or 3 pcs of cinnamon bark
  • 5 pcs of whole star anise or sangke
  • 1 tsp. all spice powder
  • 1 tsp. ground black pepper


    How to cook smoked pork hamonado in pineapple:

    • 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.
    • Smoke the meat for about two hours. (search smoking procedure in this blog)
    • 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 smoked 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.