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.
What is 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.
What cut of pork to use?
Different kind of pork cuts can be used as long as there is some fat in it. This is because this dish involves slow cooking the meat in the sweetened soy sauce. This process will bring out the pork's flavor. For this Pork Hamonado recipe, I used pork belly. Other cuts that can be used are pork ham, neck or shoulder.
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!
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.
Easy Pork Hamonado
- 2-3 pounds Pork belly - cut into 2 inch long and about ¾ inch thick
- 6 cloves garlic - crushed
- 1 cup soy sauce
- 2 cups water
- 2 cups pineapple juice
- 1 tablespoon brown sugar
- 2 teaspoons peppercorn
- 1 cup pineapple chunks
- salt -if needed
- a dash of ground pepper
- Place the pork belly slices in a pot or deep pan.
- Mix all the rest of the 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 is fork tender.
- Remove the cover and continue to simmer until 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.
I love it!
Do I double the amount of all ingredients if I double the amount of meat?
Hi Arlene, you can use the same amount for the sauce for 2 pounds of meat. Just add more water to boil it. But you can also double it if you want more sauce.
Ruth P Larraquel says
I really love to cook
These was legacy from my late father!
Thanks for the 5 stars, Ruth! Kudos to your dad for gifting your love of cooking.
Hello. I would like to try this dish tonight. Would you happen to know if this is the same dish like the ones in Negros or Iloilo, the one that has sweet sauce with plantains(thoroughly cooked with the sauce, unlike estofado with fried plantains only)?
Hi Annie, my recipe does not use plantain so it is different.
This is absolutely a keeper. So delicious and easy First, I sautéed the pork on its own fat then I pour the rest of ingredients except the pineapple chunks because I don’t have one. I didn’t have time to thicken up the sauce because my husband and I are both hungry. My European husband and my 2 kids ages 5 and 7 we’re love it. My husband said that the only problem is not enough. Next time, I’ll double it.
Hi Charlotte, I always seem to have the same problem with Armin, lol! Glad your family enjoyed it!
Hi Bebs. This sounds delicious and thanks for posting it. I will try this soon as I am able to go to a store to get me some Pork belly. Can I cook this in a crock pot or pressure cooker?
Sure you can, but I prefer to cook it slow (slow cooker). I am not sure if it is me, but I find that meat cook in pressure cooker somehow loses some of their flavor.
Kaye Bondoc says
How long do you cook this in the slow cooker? Can I mix some lean parts with the belly?
Try it for an hour, Kaye. If you want to add leaner cuts then you have to cook that first then add the belly after some time. If you cook them at the same time the belly might be too tender and "melt" while the leaner cuts are still tough.
Hi, I don't have pineapple juice. Do I need to change the recipe???
You can also use apple juice. But if not available then just add a bit more brown sugar.
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.
Thank you, Yen, for the 5 stars. Glad you love it!
Thank you for this. I've been looking for this recipe. Now I have time to cook it.
Hope you like it, Robby. We do have to look for the silver lining during these trying times 😉. Enjoy your time cooking.
Hi Bebs, thank you for the recipe. Will this recipe work for bao bun filling? You know kind a like siopao?
Hi Nina, yes, I think it should work perfectly. I would add some star anise to the braising liquid for added flavor.
Hi, may I ask if you have any recipe and instructions if you cook this using slow cooker?
Hi Wynes, afraid not....yet😉 . I am thinking of starting a separate recipe blog using slow cooker, instant pot and bread machine...
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?
Hi Claire, I used dark soy sauce. The sauce was really reduced a lot, almost just enough to coat the meat.
Mine too. I think it should be simmered uncovered?
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.
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.
Thank you for sharing your recipes you’re awesome
Thanks for the nice comment, Sarah..
I love pork belky, thank you so much for the recipe
You are most welcome Bethalia.
Cyd Jondoc says
Thank you so much for the recipes you share i learn alot from it...
Ludy Fredriksson says
Can you also Cook vegan dish?
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!
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. 🙂
I ended up making this dish, and it was outstanding! Thank you for the recipe.
You are so welcome, Karl, glad you liked it!
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!
Hi Eya, I am with you 🙂 ...but we do have to enjoy life and food, so a little indulgence from time to time should be fine. 🙂
What would be the setting (low, medium or high heat) and time if I use a slow cooker?
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.
Hoi Bebs, We did love it. The smell and the taste was great. Thanks for the recipe.
Hi, can I use pressure cooker to lower down the cooking time?
Mine did not come out as dark as yours? Why do you not saute the pork first then add the sauce?
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.
Gail Cobile says
Awesome recipe. You've hit the jackpot when grandkids ask if you'll make it for them!! Easy to do, simple ingredients.
Thanks Gail and I am happy the grandkids liked it! ?
my moor says
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
Mary Jo says
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?
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.
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.
Hi Lydia, sorry to hear about the Filipino restaurant closing. I am glad though that you are enjoying our recipes here. 🙂
I cooked it now for dinner and the result ...yummy☺☺☺
Hi, what kind of pineapple juice did you use? Is it sugar free? What certain brand do you keep on using? Thanks
I use no-sugar-added Del Monte pineapple juice. You may use any brand and just adjust the sugar if it contains some already.
Mary kay says
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.
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.
Delia Lee says
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".
Hi Delia, will add it to my list!
Just looking at it i feel like drooling ????❤️.Namit! Delicious! Will cook this too. Thanks for the recipe.
Your're welcome Lyne, and enjoy your Hamonado!
pork hamonado i will surely try this one....looking those photos makes me hungry hehehehe...thank you for this great recipe
You're welcome Hermilyn...
Alan Lonergan says
Great recipe, what are the little black balls on the pork in the pictures please?
Those are black peppercorns, Alan.
Imelda Andersen says
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.
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!
Hey! Congratulations on your pregnancy! Glad to hear you are liking our recipes!
Hi, Bebs! I cooked this scrumptious dish! Even my husband loved it! Thank you for posting this recipe!
I will try this soon....Can you share your pata tim recipe? 🙂
Hi Eena...thanks for the comments! I will have to get my mama's pata tim recipe then and share it here...
Greta Y says
I cooked this earlier...so delicious! Literally melt in your mouth...thanks for sharing..
Ana Valdriz says
Thank you for sharing easy to follow recipe,continue sharing your recipe
Thanks, Ana! I hope you are enjoying the recipes...????
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.
So sorry to hear about your mom, Pinky. I do hope you would like this recipe and I hope it is as good as your mom's.
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
Hi Petra, thank you and I know you would enjoy this dish on your birthday!
gel johnson says
i will try to cook this recipe in my saladmaster cookware. thank you bebs for sharing your recipe. God bless.
You're welcome Gel, and enjoy! ????
Mary Shyene Azures says
Cooking it now for dinner..hope it well turns out fine.thanks for this simple recipe.
You're welcome and I hope it went well, Mary!
Can I cook it in a crock pot?
I do not have a crock pot but I am pretty sure it is possible. ;.)
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!
Thanks Sheng. Trying my best! 🙂
Cleo Molnar says
I love it..all the recipes are well explained.Not so complicated to understand. Bravo!
Thanks for the very nice comment Cleo!
Great recipe! Will try it!
Yung pineapple juice, sweetened or unsweetened?
I used sweetened but I am sure you can used either. Just adjust the sugar according to your preference.
Ben doquisa says
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