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| @ mirandablue |
My mother's pork hamonado for lunch two Sundays ago. Yes, it's a cholesterol-laden, artery-clogging dish---I guess my mother wanted to live dangerously once in a while. Pork hamonado is somewhat a heirloom recipe---my grandmother used to prepare this dish. At home, we usually use pork belly because it's boneless and the thick layer of fat keeps the meat moist as it simmers. Salt, ground black pepper and diced garlic are rubbed on thick slices of pork belly then it's marinated with unsweetened pineapple juice overnight. My mother's "modified" version is frying pork belly until it's golden before slow-cooking meat in marinade until tender.
Pork hamonado is basically a pork stew, cooked slowly in pineapple juice and spices allowing flavors to blend. The result is super tender meat, pork fat that melts in your mouth, with the sweet and delightful flavors of pineapple, garlic, peppercorn and onions. Garnish with slices of pineapple and sweet pickles.
Pork hamonado is basically a pork stew, cooked slowly in pineapple juice and spices allowing flavors to blend. The result is super tender meat, pork fat that melts in your mouth, with the sweet and delightful flavors of pineapple, garlic, peppercorn and onions. Garnish with slices of pineapple and sweet pickles.
Perfect with steamed rice.
Posted for Food Trip Friday and Food Friday
