The first time I ever cooked Pork Hamonado was in my sister Jehan’s tiny apartment kitchen in Bataan. I can still remember her standing beside me, teaching me how to perfectly brown the liempo and whispering her secret touch: letting the vinegar boil untouched to mellow its bite.
“Patience,” she’d say with a knowing smile, “that’s what makes the pork butter-soft.”
Years later, every time I make this sweet-savory dish, the aroma of pineapple and soy sauce simmering together brings me right back to that afternoon.
This family pork hamonado recipe transforms humble pork belly into a melt-in-your-mouth feast that’s become my ultimate comfort food and potluck superstar.
If you’re craving that perfect balance of matamis-alat flavors that Filipinos love with tender meat that falls apart at the touch of your fork, this recipe is exactly what you need.
Why You’ll Love This Recipe
- Tender, fall-apart pork that melts in your mouth
- Perfect balance of sweet and savory flavors
- Simple ingredients you can find anywhere
- Make-ahead friendly for special occasions
- Impressive dish that’s actually easy to make
- Rich sauce that’s heaven with steamed rice
Pork Hamonado Recipe (Hamonadong Baboy)
Equipment
- Large heavy-bottomed pan (kaldero) or Dutch oven For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For cutting meat into uniform pieces
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
- Measuring cups and spoons (Panukat) For precise ingredients
- Tongs [Sipit] For easy meat handling while browning
- Meat thermometer To ensure proper cooking temperature
Ingredients
- 2 pounds pork belly liempo, cut into 2-inch cubes
- 2 tablespoons canola oil
- 1 large onion sibuyas, peeled and chopped
- 4 cloves garlic bawang, peeled and minced
- 1 cup pineapple juice from canned pineapples
- ¼ cup apple cider vinegar suka
- ½ cup soy sauce toyo
- 1 cup water tubig
- 1 teaspoon whole black peppercorns paminta
- 2 bay leaves dahon ng laurel
- 2 tablespoons brown sugar asukal na pula
- Salt asin to taste
- 1 cup pineapple chunks
Instructions
- Begin by patting dry 2 pounds of pork belly pieces (liempo) with paper towels to ensure good browning. Cut into 2-inch cubes and prepare your aromatics by chopping 1 large onion (sibuyas) and mincing 4 cloves of garlic (bawang).
- Heat 2 tablespoons canola oil in a large heavy-bottomed pan over high heat (190°C/375°F) until shimmering. Brown the pork pieces in batches (2-3 minutes per side) until golden brown (hanggang maging golden brown). Remove and set aside.
- Reduce heat to medium (175°C/350°F). In the same pan, sauté the chopped onions until translucent (hanggang maging malabo), about 3-4 minutes. Add minced garlic and cook until fragrant (hanggang mabango), about 30 seconds.
- Return pork to the pan and add 1 cup pineapple juice and ¼ cup apple cider vinegar (suka). Let it boil for 2-4 minutes untouched (huwag haluin). Add ½ cup soy sauce (toyo), 1 cup water (tubig), 1 teaspoon whole black peppercorns (paminta), and 2 bay leaves (dahon ng laurel).
- Reduce heat to low (150°C/300°F). Cover and simmer for 50-60 minutes or until the pork is tender (hanggang lumambot ang karne). Stir occasionally to prevent sticking (haluin paminsan-minsan).
- Increase heat to medium (175°C/350°F). Add 2 tablespoons brown sugar (asukal na pula) and 1 cup pineapple chunks. Season with salt (asin) to taste. Continue cooking uncovered until the sauce thickens to your desired consistency (hanggang lumapot ang sarsa).
- Serve hot with steamed rice (kanin). Pairs perfectly with pickled papaya (atchara) on the side.
Tips from Lola’s Kitchen
- Choose pork belly with equal layers of fat and meat for the best texture
- Let meat come to room temperature before cooking
- Never skip the browning step – it develops deep flavor
- If sauce is too thin, remove meat and reduce sauce separately
- For extra flavor, marinate pork overnight in pineapple juice
Traditional Serving Suggestions
- Hot steamed rice (kanin)
- Pickled papaya (atchara)
- Steamed vegetables (gulay)
- Fresh calamansi or lemon
- Spicy vinegar dipping sauce
Troubleshooting
- Tough meat: Cook longer at lower temperature
- Too sweet: Add a splash of vinegar
- Too salty: Add more pineapple juice
- Sauce too thin: Simmer uncovered to reduce
- Sauce too thick: Add small amounts of water
Ingredient Alternatives
- Pork cuts: Shoulder, kasim, or pigue can replace belly
- Pineapple juice: Use fresh if available
- Soy sauce: Light soy sauce or coconut aminos
- Apple cider vinegar: White vinegar or calamansi juice
- Brown sugar: Muscovado or honey
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 70% power, stirring every minute
- Internal temperature should reach 165°F/74°C
Variations
- Spicy Hamonado: Add whole siling labuyo
- Chinese-Style: Include star anise and five-spice powder
- Sweet and Sour: Double pineapple chunks, add bell peppers
- Holiday Version: Add dried fruits and nuts
FAQs
Q: Can I make this in a slow cooker? A: Yes, brown meat first, then cook on low for 6-8 hours. Q: Why is my pork not tender? A: The meat needs to be cooked longer. Different cuts require different cooking times. Q: Can I use fresh pineapple? A: Yes, but cooking time might increase as fresh pineapple has less sugar. Q: Is this dish good for meal prep? A: Yes, flavors improve over time. Perfect for making ahead. Q: Can I reduce the sugar? A: Yes, adjust to taste, but some sweetness balances the soy sauce.
Filipino Pork Hamonado (Hamonadong Baboy)Nutrition
The Story Behind Filipino Pork Hamonado (Hamonadong Baboy)
Pork Hamonado’s roots can be traced back to the Spanish colonial era in the Philippines, where it emerged as a creative adaptation of European ham-making techniques. The word “hamonado” itself comes from the Spanish “jamón” (ham), reflecting the Spanish influence on Filipino cuisine during their 333-year colonization of the archipelago.
Unlike traditional European hams that were cured and aged, Filipino cooks ingeniously developed a quicker method using readily available ingredients. They discovered that pineapple juice not only added sweetness but also contained enzymes that helped tenderize the meat. This technique became particularly popular in regions where pineapples grew abundantly, especially in parts of Visayas and Southern Luzon.
The dish gained prominence during fiestas and holiday celebrations, where it became a centerpiece of Filipino family gatherings. Its popularity soared because it offered a practical way to preserve meat in the tropical climate while creating a dish that perfectly matched Filipino tastes – the combination of matamis (sweet) and maalat (salty) that’s so beloved in Filipino cooking.
Today, Pork Hamonado has evolved beyond its origins as a preservation method to become a cherished comfort food. Every region has its own variation – some add sprite or 7-up for extra tenderness, others include carrots and potatoes, while some families guard secret ingredients passed down through generations. The dish perfectly exemplifies how Filipino cuisine often transforms foreign influences into something uniquely its own, creating flavors that tell the story of the Philippines’ rich culinary heritage.
What makes this dish particularly special is its ability to bring families together. Whether it’s served during Noche Buena, Sunday family lunches, or special occasions, Pork Hamonado’s presence on the Filipino table represents more than just a meal – it’s a celebration of family, tradition, and the enduring creativity of Filipino cooking.
