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Easy Pork Hamonado Recipe using Pork Belly

Get this easy recipe for Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in your mouth.

Pork Hamonado


Pork Hamonado is a Filipino dish that involves cooking the meat in pineapple juice.

It is or was a kind of food that is only served at special occasions like for Christmas or Fiestas. Understandably, not only because most ordinary people from earlier years could not afford to eat pork every day but, also, such rich food should be only eaten occasionally.  

But nowadays, it’s become common to see it on the lunch or dinner tables on any regular day.

Get this recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in your mouth. |

Different kind of pork cuts can be used as long as there is some fat in it.For this Pork Hamonado recipe, I used pork belly.

What I like about this recipe is it is fairly simple and easy. The hardest part, for me at least, was the waiting while the meat is cooking which might take some time to get that tender melt-in-your-mouth meat, but it was definitely worth it!   

Get this recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in your mouth. |

Some Q&A about cooking this Pork Hamonado Recipe

What pork cuts to use?

I used pork belly for this recipe but Pork knuckles, pork legs (ham), pork shoulder or any part that has fat attached should be good for this recipe. Cooking time may vary though depending on the toughness of the meat.

What kind of soy sauce to use?

I know that this would not be a question if you are in the Philippines as we only know one kind of soy sauce. The others go by a different name for us (usually we call them by the brand).

In other countries however, there are different soy sauces in the market and they have different flavors and render different outcomes. If you can find a regular soy sauce from the Philippines, then that would be perfect, otherwise look for the all-purpose or dark variety.

Sweetened pineapple juice or not?

You can use any of the two actually. But if you are going to use sweetened pineapple juice, skip the sugar first as it may be already too sweet if it is added.


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Get this recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in you mouth. |
4.82 from 22 votes

Easy Pork Hamonado

Get this recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in your mouth.
Print Rate
Course: Main Course
Cuisine: Asian,Filipino
Keyword: pork hamonado
Servings: 2
Calories: 1392kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes


  • 1 pound Pork belly - - cut into 2 inch long and about 3/4 inch thick
  • 3 cloves garlic - - crushed
  • 1/2 cup soy sauce
  • 1 cup water
  • 1 cup pineapple juice
  • 1 tablespoon brown sugar
  • 1 teaspoon pepper corn
  • 1 teaspoon salt
  • 1/2 cup pineapple chunks
  • a dash of ground pepper


  • Place the pork belly slices in a pot or deep pan.
  • Mix all the rest of ingredients in a bowl until well blended and salt and sugar are dissolved.
  • Pour the liquid mixture to the pork belly and bring to boil over medium-high heat.
  • Once it starts to boil, lower down the heat to medium-low and cover with a lid then let it simmer for 40-50 minutes or so or until the meat and fat quite literally melts in your mouth. By then, the liquids would have been reduced to a thick sauce.
  • Serve while hot with steamed rice.
Nutrition Facts
Easy Pork Hamonado
Amount Per Serving
Calories 1392 Calories from Fat 1080
% Daily Value*
Total Fat 120g 185%
Saturated Fat 43g 215%
Cholesterol 163mg 54%
Sodium 4488mg 187%
Potassium 918mg 26%
Total Carbohydrates 49g 16%
Dietary Fiber 3g 12%
Sugars 38g
Protein 28g 56%
Vitamin A 1.4%
Vitamin C 33%
Calcium 7.9%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
Get this recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in you mouth. |
Get this easy recipe for Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in your mouth. | #filipinofood #filipinorecipe #asianrecipe #recipes #porkrecipe


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. Always in search for easy recipes for dinner. This fits the bill, so thank you for this recipe. It has been my go to since my first try.
    Yes, it was that good.

  2. Hello,

    Thank you for this recipe. I just finished mine but it did not turn reddish and seems like sticky like yours. The sauce or marinade did not also thicken even though I increased the simmering time. What could have gone wrong?

      1. Hi Kholeen, yes, some lid does not have holes in them to release the steam. So once the meat is fork-tender remove the lid to reduce the liquids to a thick sauce.

  3. Thank you for the recipe.
    I just finished mine and for some reason, it didn’t come out looking like yours. The sauce or marinade did not thicken even if I increased the time for simmering. It also looks pale compared to your picture. Still tastes good though.

  4. Your site has introduced me to so many delicious-looking Filipino dishes to try, including this one. Congratulations on escaping the corporate world and working to turn this into a full-time gig!

    1. Thank you Karl. Yes, I am quite enjoying the freedom blogging has given both me and my husband as he is also now helping with our social media. 🙂

  5. This is a heart attack city but it is so delicious! I could make this for my family who loves pork taba 😉
    Thanks for sharing!

    1. Hi Wendy, I haven’t tried using a slow cooker for this recipe …yet. But since slow cookers are made to mimic the conventional stove-top or oven slow-cooking, it should also be the same, low heat for 40-50 minutes.

    1. Hi Susan, it might be the difference in the soy sauce we used that caused the different depth of color. In the Philippines, we have a really dark soy sauce. Searing the pork belly before slow cooking is not required for this dish. You usually do it for other cuts of meat for flavor and color (Maillard reaction) but pork belly already flavorful and as for color I think the soy sauce should be more than enough.

  6. Awesome recipe. You’ve hit the jackpot when grandkids ask if you’ll make it for them!! Easy to do, simple ingredients.

  7. Very tasty and the pork belly was sinful … but good. It’s a dish we can only have once in a while .. …. it was a little salty for our taste… so I added more brown sugar. Added lots of garlic and cooked a little longer. Thank you for sharing

  8. I have a 3 pounds uncut smoked bacon sitting in my refrigerator for 2 weeks now. Can I use your hamonado recipe with this smoked pork?

    1. The smoked bacon is already seasoned and using it for this recipe might make it saltier. I would rather use fresh pork for Hamonado and use the smoked bacon to make other delicious dishes.

  9. Now that the only Filipino restaurant in town closed down, I’ve had to learn to make the cuisine myself. This is one of my favorite recipes and I make it often. Thank you for the recipe.

  10. Hi, what kind of pineapple juice did you use? Is it sugar free? What certain brand do you keep on using? Thanks

  11. Hi! Can you please tell us what soy sauce you use? I’ve found that different soy sauces can really affect the flavor of the recipe.

    1. Hi Mary Kay, I know what you mean about the different soy sauces in the market and you are right that they have different flavors and render different outcomes. I usually use a (regular) soy sauce from the Philippines. If you can’t find it look for the all-purpose or dark variety, nothing fancy just plain and simple soy sauce.

  12. very nice recipes, glad you find time to post yummy recipes . please continue posting. it does help kick away the homesickness. maybe you can try & research how to (with your own version) “Buko Pie”.

  13. pork hamonado i will surely try this one….looking those photos makes me hungry hehehehe…thank you for this great recipe

  14. Making this to bring to a potluck. I’m sure it will bring back memories of fiestas back home. Thank you for sharing this recipe.

  15. Made it before and making it again today. So easy and yummy! Satisfies my pregnancy cravings for filipino food since it is impossible to get fili food in Poland. Thanks for the recipes. Keep em coming!

  16. thank you for the recipe. my mom used to cook this dish for us but unfortunately, she isnt around anymore for me to ask how she would cook it.

  17. My mother in law fry the pork first so it was hard to chew. But i like your recipe it is how it was served at fiestas in the province. I’m gonna try and cook this on my birthday. Thank you very much for sharing your recipe. God bless and more power

  18. i will try to cook this recipe in my saladmaster cookware. thank you bebs for sharing your recipe. God bless.

  19. This is an easy to follow, delicious recipe. So far, some of the recipes I derived from your blog usually ends up trustingly delicious. Thank you. Keep it up!

  20. Haven’t made it yet but tried a different version of it. Used baby back ribs by baking it just with normal dry rub. Made the sauce and then poured it over and baked it some more. Almost like sweet spur

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