Pata Hamonado

This home-cooked classic can make weekday meals feel like a party.

Feeling a little fancy? This home-cooked classic pork pata hamonado can make weekday meals feel like a party. Serve this delicious pork recipe in four easy steps! Basic cooking methods such as sautéing and searing make this dish a winner at the dinner table. Letting the pata simmer for some time also makes it juicy, tender, and fall-off-the-bone. To add a touch of color, garnish your pata hamonado with some green onions. This dish is best paired with hot steamed white rice!

Pata Hamonado
This home-cooked classic can make weekday meals feel like a party.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Dishes
Cuisine Asian, Filipino
Servings 4


Pata Hamonado

  • 2 tablespoons vegetable oil
  • 1 teaspoon Garlic minced
  • 1 medium red onion diced
  • 1 teaspoon peppercorns
  • 1 kilo Ham Hock (Pata Front) sliced into 2-inch thick pieces
  • 3 cups pineapple juice
  • 2 cups water
  • 3 tablespoons Soy Sauce
  • 3 pieces bay leaf
  • 3 tablespoons brown sugar
  • 1 teaspoon Salt


  •  Heat oil in a deep pot. Saute garlic and onion until garlic is fragrant and onion is translucent. Add peppercorns; mix well.
  • Add pata; sear on all sides for about 5 minutes. Pour in pineapple juice and water; bring to a boil.
  • Once boiling, add soy sauce and bay leaves. Lower heat, cover, and simmer for 60 to 90 minutes. Add more water, if needed.
  • Add brown sugar, stirring well to combine; season with salt. Allow some of the liquid to evaporate until sauce is thick and fat from pata has been rendered.
Keyword filipino food recipes, Filipino recipes, filipino, pork recipes, pork, Pata, Pata Hamonado, hamonado recipe, pork hamonado, pork hamonado recipes, filipino cuisine
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