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Filipino Pork Hamonado (Hamonadong Baboy)

Pork Hamonado Recipe (Hamonadong Baboy)

Pork Hamonado is a beloved Filipino recipe that braises pork belly in pineapple juice and soy sauce until tender, creating a harmonious balance of sweet, savory, and tangy flavors. The meat becomes fork-tender while absorbing the rich sauce, which reduces to a glossy glaze studded with pineapple chunks. This comfort dish exemplifies the Filipino love for combining fruit with meat, particularly the pairing of pork with pineapple that's characteristic of Filipino cuisine.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Filipino, Spanish
Servings 6
Calories 922 kcal
Difficulty Medium

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, 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

  1. Choose pork belly with equal layers of fat and meat for the best texture
  2. Let meat come to room temperature before cooking
  3. Never skip the browning step - it develops deep flavor
  4. If sauce is too thin, remove meat and reduce sauce separately
  5. For extra flavor, marinate pork overnight in pineapple juice
 

Nutrition

Calories: 922kcalCarbohydrates: 27gProtein: 17gFat: 82gSaturated Fat: 30gPolyunsaturated Fat: 10gMonounsaturated Fat: 40gTrans Fat: 0.02gCholesterol: 109mgSodium: 1135mgPotassium: 451mgFiber: 1gSugar: 22gVitamin A: 43IUVitamin C: 9mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!