Pork Hamonado

Method7 steps

1. 1

   Step 1: Peel and crush all six garlic cloves and hold them separately. Heat all 3 tablespoons of cooking oil in a cooking pot. Add the pork-belly (2 lb) pieces and fry the first side for about 2 minutes. Work in batches if needed, repeating this first-side guide for each batch.

   Fry the first pork-belly face · 2 minUses 6 garlic cloves, peeled and crushed before cooking · 3 tbsp cooking oil · 2 lb raw pork belly, sliced into serving pieces

   
2. 2

   Step 2: Turn the pork-belly pieces and fry the second side for about 2 minutes. Repeat both sides for any remaining batches, then return all the seared pork to the pot with its used cooking oil.

   Fry the second pork-belly face · 2 minUses The pork in the frying pot and used oil, with crushed garlic held separately

3. 3

   Step 3: Pour all the soy sauce (6 tbsp) and pineapple juice (2 cups) into the seared-pork pot. Add half the pineapple chunks, 10 oz, keeping the other 10 oz for finishing.

   Uses All the seared pork and its used cooking oil · 6 tbsp soy sauce · 2 cups pineapple juice · 10 oz pineapple chunks, first half for braising

   
4. 4

   Step 4: Add all the held crushed garlic and whole peppercorns (2 tsp). Cover the pot and bring the mixture to a boil.

   Uses The complete pork pot with soy sauce, pineapple juice and 10 oz pineapple chunks · All six crushed garlic cloves held from step 1 · 2 tsp whole peppercorns

   
5. 5

   Step 5: Reduce the heat to maintain a gentle covered simmer. Cook for about 60 minutes, checking that the pork is tender and continuing as needed. Add a little water only if the braise threatens to dry out before the pork is tender.

   Check pork tenderness after 60 minutes · 60 minUses The complete pork, liquid, first pineapple share and aromatics · Water only as needed to prevent the pork braise from drying out

6. 6

   Step 6: Add the remaining 10 oz of pineapple chunks and all the brown sugar (3 tbsp). Taste and add salt (to taste) only as needed, then simmer for 2 minutes.

   Simmer the final pineapple and sugar · 2 minUses All tender pork and braising sauce · 10 oz pineapple chunks, remaining half for finishing · 3 tbsp brown sugar · Salt to taste

7. 7

   Step 7: Transfer the hot pork hamonado to a serving dish and share between four portions. Serve with ready steamed white rice if wanted.

   Uses All finished pork, pineapple chunks and sauce · Ready steamed white rice to serve, as desired