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!
This home-cooked classic can make weekday meals feel like a party.
- 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.
Tried this recipe?Let us know how it was!
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