As everyone is preparing for the New Year I’m sure some of you might be preparing Pork Hamonada (Pork Hamonado) on the New Year’s Eve. In Luzon this dish is known as Pork Hamonado, but I’m just using the term that most people use here in Mindanao.
Four years ago, I made a Pork Hamonada dish which I learned from my culinary arts lessons. I even shared the recipe here. You can actually visit my first Pork Hamonda Recipe and you’ll find the detailed instruction on how to cook it.
This time I found another Pork Hamonada recipe which I found on my friend’s Facebook timeline. Since I was busy with my student’s activities in school, I asked my husband to try the newly found recipe.
Here’s the recipe:
- a slab of pork with fat
- crushed garlic
- 1/2 cup of soy sauce
- 1 cup of fruit cocktail syrup
- a dash of salt (optional)
- 1 tablespoon sugar (optional)
- Sring onion, cut into small ringlets for garnishing (optional)
1. Drop the pork slab into a large saucepan with just enough boiling water to cover and simmer.
2. Skin the surface until the broth is clear.
3. Skimmer for an hour then pour in soy sauce, fruit syrup and all the other ingredients.
4. Simmer with lid closed over low fire, turning the meat from time to time, for hours or until the rind quite literally melts in your mouth.
5. Leave a little sauce to moist the meat. Slice and serve with rice and blanched vegetables.
Note: If you don’t have fruit cocktail syrup, replace it with pineapple juice.
This recipe makes 4-6 servings. I like its tastes and it really is delicious.
Why don’t you also try this recipe. Tell me about your cooking experience too!