Pork Hamonado Recipe

When it comes to food, Filipinos are no strangers to the blend of sweet and salty flavors. Several salty meals that originate from other countries have their own fun variants in the Philippines, which are typically a little bit more sweet and honeyed. Are you familiar with the Filipino spaghetti? But the splendor of this culinary taste pair can be seen in a variety of recipes that were passed down from generation to generation, such as the pork hamonado, which is both meaty and zesty.

It is possible that you are familiar with the Christmas specialty known as sweet ham. In addition, if you are a fan, you will most likely appreciate pork hamonado more than anybody else in the world. In the end, the two are rather comparable in terms of the flavor and texture that they possess.

What is Pork Hamonado?

Are you familiar with the method of braising pork belly in a large quantity of delicious pineapple juice? Now is the time to add this Pork Hamonado recipe to your list of meals for the week if you answered “no” to the previous question. With the wonderful sugary quality of pineapple, this Filipino meal is a must-try that combines the flavor of smashed garlic and soy sauce with the exquisite sweetness of pineapple. In addition, the chunks of this tropical fruit not only add flavor to your pork stew but also make it more intriguing. Despite the fact that this meal is versatile enough to be served at any time of the day, I would recommend having it during lunch with a generous amount of rice on the side.

To answer the question of where this dish came from, a number of different sources indicate that it was developed during the period of Spanish colonialism. When all is said and done, the term originates from the Spanish word “jamon,” which means ham. One possible explanation for this is that Spanish colonizers brought specific spices and cooking techniques to the Philippines, which may have resulted in the development of the meal known as hamonado.

What does Pineapple Juice do to Pork?

Pork Hamonado Recipe

On the whole, we are aware that pineapple juice is mostly responsible for the slightly sweet flavor of pork hamonado. Nevertheless, this also plays a function in terms of flavor. Adding pineapple juice to meat can actually help it become more tender and delicious. We are able to generate the kind of texture that makes meat more appealing and luscious by allowing our pork belly to boil in pineapple juice for a period of time.

Bromelain is a collection of enzymes that gives pork its capacity to be tenderized. Bromelain is responsible for this ability. Bromelain is responsible for the breakdown of protein in meat, which results in a change in the texture of the flesh. On the other hand, there are a great many additional components that contribute to the mouthwatering stew that is Pork Hamonado.

Pork Hamonado Ingredients

Pork belly

You will want to grab 2 lbs. from the market for our recipe. To make sure that you get the best meat, go ahead and choose pork belly that is pale pink and firm. And once you get home, just slice them up into serving pieces.

Pineapple juice

2 cups of pineapple juice should do the trick. Aside from making the stew a lot tastier, this ingredient is also pretty great because of its health benefits. Pineapple juice contains lots of antioxidants, which can help prevent cell damage.

Pineapple chunks

A bit of sourness helps build the overall flavor of Pork Hamonado. And we get to have this because of 20 ounces of delicious pineapple chunks.


It can be difficult to find a Pinoy recipe that does not make use of the salty and rich garlic. Crush just 6 cloves for your hamonado.

Soy sauce

This is a component you do not want to add too much of to the pork stew. Soy sauce can easily make a dish too salty, so we will use only 6 tablespoons.

Whole peppercorn

This spice has quite the sharp flavor too, and so we won’t be using too much of it. Just have 2 teaspoons of whole peppercorn ready.

Brown sugar

It’s not just pineapple that makes this Pork Hamonado delightfully sugary. You should prepare 3 tablespoons of brown sugar for the dish. We chose this instead of white sugar because of the depth in flavor it can bring to our hamonado. But the plus to this is that brown sugar has higher amounts of certain nutrients like iron and calcium.

Cooking oil

We can’t make our Pork Hamonado with cooking oil. Get 3 tablespoons of this for your recipe as well.


And finally, you will want to sprinkle in some salt to make our Pork Hamonado as savory as we want it to be. But just how much salt would we need? That’s up to you! Add as much salt as preferred.

How to Make Pork Hamonado

Frying the pork belly

To begin, we must ensure that our cooking oil is at a high temperature. After pouring this over the entire surface of your cooking pot, turn on the heat. You can put your pork belly in the oil once it has reached the desired temperature. After frying this for two minutes, flip the meat over and continue cooking. A similar length of time should be spent cooking the other side.

Letting the stew boil

We will now utilize our soy sauce, pineapple juice, half of the pineapple chunks, and water.

Place all of these components inside the pot. If you want our food to have a lot of flavor, then you should add your garlic together with the whole peppercorn. All that is required is to wait for the mixture to begin boiling before placing the cover on top of the pot.

Tenderizing the pork belly

The liquid can be brought to a boil, and then the heat can be reduced to a simmer. For around sixty minutes, or until the pork reaches a beautiful and soft consistency, cook the combination.

As you are cooking, you may pour more water inside if needed so the stew does not dry up.

Seasoning the stew

We may now add the pineapple chunks we have left behind. Also sprinkle in your brown sugar. Then integrate the salt (only if needed). For this seasoning, it’s important that we also don’t go overboard so that the dish does not end up too salty.

Cooking the Pork Hamonado

We’re down to our final step! All that’s left for us to do is to keep the hamonado cooking for 2 minutes more.

How to Serve Pork Hamonado 

What to serve with hamonado

Your delicious pork hamonado is now ready to be served! In a bowl or other container of your choosing, simply transfer this stuff. And as I mentioned before, this meal is fantastic when served with a side of rice. There are two options: either you may combine the rice with the hamonado, or you can pour some of the stew over the side dish. In addition, we must not overlook the fact that the temperature of the Pork Hamonado is an important consideration when it comes to presenting it. The optimum time to consume this is when it is still hot and has just been removed from the pot. If you have left the hamonado out for a significant amount of time and it has cooled down, I would suggest that you reheat it.

Pork Hamonado Alternative Ingredients Recipe

Pineapple juice

Whoever advised that you should not use pineapple juice when making pork hamonado is wrong. It goes without saying that this is a significant contributor to the dish’s ability to be both sweet and sour at the same time. However, this recipe can be remade with a variety of different fruit liquids.

It may not taste exactly the same, but apple juice can provide a similar sugary taste. This can even have the same tenderizing function! But if you are unable to get your hands on apple juice, another great alternative is grape juice.

Pork belly

There is no doubt that pork, which is both succulent and juicy, is an excellent component for our hamonado. On the other hand, you can easily substitute this with chicken, which is another form of meat. The use of white meat rather than pork belly is another option that is better for your fitness. When compared to pork, chicken tends to have a lower fat content and a higher protein content. Without a doubt, the texture will be different, and the flavor of pig might be more robust than that of chicken. In spite of this, the final product would still be wonderful and would be well worth the effort of going to the kitchen because we utilize the same seasonings.

Cooking oil

To put it simply, this is one component that you really do not want to be lacking! Cooking oil is a component that is utilized in virtually every dish that you create. However, we are able to make use of additional items that you might already have in your kitchen in order to ensure that your pork belly is cooked to perfection. This includes butter, which is both easy to use and quite beneficial. All you need to do is allow this to melt in your saucepan, and it will already be an excellent choice for frying! However, if you are unable to obtain butter, you can even try substituting bacon fat in order to make the recipe work.

How to Store Pork Hamonado

You have the option of eating this at a later time if you find that you are unable to consume the Pork Hamonado as quickly as you would like. The only thing you need to do is put this in your refrigerator after it has reached room temperature and then keep it in your airtight container. Keeping the Pork Hamonado in the refrigerator in this manner will allow it to be stored for a maximum of three days.

Can you Freeze Pork Hamonado?

It is possible to prepare this dish in large quantities and consume it even several months after it has been prepared, provided that you properly store it. To answer your question, the answer is yes; pork meatballs are a dish that can be frozen. The procedure is practically one hundred percent identical to the one I described earlier with regard to chilling. The hamonado, on the other hand, can be stored in the freezer when the lid of the airtight container has been securely fastened around the container. It is now possible for your food to be consumed without risk for a period of up to two months.

On the other hand, before we begin the process of cooking our hamonado once more, we need to make absolutely certain that this is of a high grade. The appearance of a putrid odor is the first sign that something has gone bad. It is also possible to infer a great deal about the safety of your pork by observing its hue. It is possible that it is time to throw away your food if it is beginning to take on a green or gray appearance. The potential savings in cost that could be achieved by reheating your food are not worth the danger of experiencing gastrointestinal troubles.

For the fabulously delicious Pork Hamonado, I hope that this has provided you with all the information that you required. In the event that this is not the case, however, feel free to compose your inquiries in the comments section underneath. And are you looking for additional dishes that combine sweet and savory flavors like this one? You have arrived at the right place: Panlasang Pinoy! In order to find the next recipe you want to try, you should explore around the website as well as our various social media sites.


  • 2 lbs. pork belly sliced into serving pieces
  • 2 cups pineapple juice
  • 20 ounces of pineapple chunks
  • 6 cloves garlic crushed
  • 6 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons whole peppercorn
  • 3 tablespoons cooking oil
  • Salt to taste


  • Heat the oil in a cooking pot. Fry each side of the pork belly for 2 minutes.
    3 tablespoons cooking oil, 2 lbs. pork belly
  • Pour in the soy sauce, pineapple juice, and half of the pineapple chunks.
    2 cups pineapple juice, 6 tablespoons soy sauce, 20 ounces pineapple chunks
  • Add the garlic and whole peppercorn. Cover and let it boil.
    6 cloves garlic, 2 teaspoons whole peppercorn
  • Reduce the heat to a simmer. Continue cooking until the pork tenderizes. Note: This should take around 60 minutes. You can add water as needed.
  • Add the remaining pineapple chunks and brown sugar. Season with salt as needed. Cook for 2 minutes.
    3 tablespoons brown sugar, Salt to taste
  • Serve warm with rice. Share and enjoy!

Nutrition Information

Calories: 1478kcal (74%) Carbohydrates: 50g (17%) Protein: 26g (52%) Fat: 131g (202%) Saturated Fat: 45g (225%) Polyunsaturated Fat: 16g Monounsaturated Fat: 63g Trans Fat: 0.04g Cholesterol: 163mg (54%) Sodium: 1588mg (66%) Potassium: 865mg (25%) Fiber: 3g (12%) Sugar: 41g (46%) Vitamin A: 112IU (2%) Vitamin C: 27mg (33%) Calcium: 80mg (8%) Iron: 3mg (17%)


1. Can I use other cuts of pork?

Yes, you can use pork belly, shoulder, or even pork loin for this recipe. The choice of cut will affect the texture and flavor slightly, but any of these cuts will work well.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

3. Can I use fresh pineapple instead of pineapple juice?

Yes, you can use fresh pineapple. Simply blend or juice fresh pineapple to get the juice needed for the recipe. You can also add chunks of fresh pineapple along with the pork during cooking for added flavor and texture.

4. Can I make this dish ahead of time?

Yes, you can marinate the pork ahead of time and keep it refrigerated until you’re ready to cook. This can even enhance the flavor as the pork will have more time to absorb the marinade.

5. Can I use low-sodium soy sauce?

Yes, you can use low-sodium soy sauce if you prefer a less salty dish. Adjust the amount of soy sauce according to your taste preference.





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