Stuffed Pork Hamonado Recipe

Switch up your regular stuffing by playing around with new flavors: smoked ham, queso de bola, or your favorite veggies!

Take the classic hamonado a step further by getting creative with the stuffing: Try smoked ham, queso de bola, or your favorite vegetables.

pork hamonado stuffed with ham, cheese, and veggies on a bed of sauce with pineapples

Stuffed Pork Hamonado Recipe

Myke "Tatung" Sarthou
Switch up your regular stuffing by playing around with new flavors: smoked ham, queso de bola, or your favorite veggies!
Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 10 minutes
Course Main Dishes
Cuisine Filipino
Servings 8 to 10

Ingredients
  

Stuffed Pork Hamonado Ingredients

  • 3 kilos pork (pork belly slab), boneless, skinless, trimmed of excess fat
  • 2 whole pickles sliced into 2 by 1/2 inch sticks
  • 2 medium carrot sliced into 2 by 1/2 inch sticks
  • 1 liter pineapple juice
  • 1/2 Cup brown sugar firmly packed
  • 2 medium white onion quartered
  • 3 bay leaf
  • 2 sticks cinnamon
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons peppercorns
  • Salt to taste
  • 16 cups pork stock
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • 1/4 Cup Butter divided
  • 8 canned whole pineapple slices

Instructions
 

  • Place pork belly slab, fat side down, on a clean work surface. Place pickles and carrots on the center of the slab. Roll tightly and secure with kitchen twine.
  • Place pork in an extra-large pot. Add pineapple juice, brown sugar, onions, bay leaves, cinnamon, thyme, oregano, and peppercorns. Season with salt. Add just enough stock or water to cover pork. Bring to a boil then lower heat to simmer. Cook for 21/2 to 3 hours or until tender. Transfer pork to a rack to drain.
  • Heat oil in a large frying pan until almost smoking. Sear pork until golden brown. Set aside.
  • Bring sauce in the pot to a boil then reduce heat to simmer. Add dissolved cornstarch and mix until sauce thickens. Taste and adjust seasoning with salt and pepper. Strain sauce.
  • Melt 2 tablespoons butter in a frying pan and add 3 to 4 pineapple slices. Cook until lightly golden. Transfer to a platter. Repeat with remaining butter and pineapple slices.
  • Slice pork into 1/2-inch-thick pieces. Place pork slices on top of pineapples. Pour 1 cup sauce over pork. Serve remaining sauce on the side. Serve hot.
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