Pork Hamonado: Pineapple-Glazed Pork
Hamonado is pork simmered in a sweet pineapple juice and soy sauce glaze until tender and sticky. It is a classic holiday dish, sweet, savory and a little tangy.
About Pork Hamonado
Hamonado is a sweet-and-savory Filipino pork dish simmered in pineapple juice and soy sauce until the sauce reduces to a sticky glaze. The name hints at the flavor of ham (hamón), and the dish is a favorite for holidays and special occasions, when the glossy, amber-colored pork takes center stage.
The technique is straightforward: brown the pork, simmer it slowly in the sweet and salty liquid, then boil the sauce down while the meat rests. Pineapple juice provides acidity as well as sweetness, which keeps the dish from tasting heavy. Sliced against the grain and served with the glaze, it is both homey and festive.
Ingredient notes
- Pork shoulder or loin: shoulder is juicier; loin is leaner and slices neatly.
- Pineapple juice: tenderizes the meat and gives the glaze its sweet tang. Use unsweetened juice.
- Soy sauce and brown sugar: the savory-sweet backbone of the glaze.
- Bay leaves and peppercorns: add gentle aroma.
Tips for the best Pork Hamonado
- Brown the pork first. It adds color and flavor to the sauce.
- Simmer low. A gentle simmer tenderizes without drying the meat.
- Turn the pork occasionally. This coats it evenly in the sauce.
- Reduce the sauce separately. Boil it down uncovered until syrupy.
- Rest before slicing. Ten minutes keeps the juices in.
What to serve with Pork Hamonado
Serve sliced with the glaze spooned over, steamed rice and a vegetable such as green beans or a simple salad.
Variations and substitutions
- Chicken hamonado: use chicken thighs and shorten the cooking time.
- With pineapple chunks: add them in the last 10 minutes.
- Less sweet: reduce the sugar.
- Spicy: add a pinch of chili flakes.
Storing and reheating
Refrigerate sliced pork in its glaze for up to 4 days. Reheat gently. It also freezes for up to 2 months.
Frequently asked questions
Can I use canned pineapple juice?
Yes, unsweetened juice is best.
What is the difference between hamonado and adobo?
Hamonado is sweeter and uses pineapple juice; adobo is tangy with vinegar.
How do I get the glaze thick?
Boil the sauce uncovered until it coats a spoon.
Can I make it ahead?
Yes, it keeps and reheats well.
More Filipino recipes you might like
Dinuguan, Pancit Canton and Pork Igado.
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