Nanay's Pork Hamonado (Pork in Pineapple)

Pork hamonado is a pork marinated in pineapple juice, soy sauce and brown sugar. Cooking low and slow with bay leaves, adds another layer of flavor.

I learned this from my Nanay by watching her cooking. In my childhood, I used to see my Lelang and relatives cooking this for special occasions.

Serves: 4

Ingredients

• 780 grams Australian pork, thinly sliced
• 160 ml pineapple juice (approx.)
• 4 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons extra virgin olive oil
• 1 piece large onion, chopped
• 3 cloves garlic, chopped
• 6 fresh bay leaves
• 269 grams pineapple chunks (approx.)
• 1½ cup water
• ½ teaspoon iodised salt
• Black pepper

Note: I used 1 tin of 432 grams pineapple slices with juice (for the chunks and juice).

To Serve: steamed rice







Method

1. Slice the pork into thin slices.
2. Marinate the pork for at least 1 hour in pineapple juice, soy sauce and brown sugar. Massage the pork well with the marinade.
3. In a pan  heat the oil on medium high heat.
4. Sauté the garlic and onion until soft.
5. Add the marinated pork, bay leaves and cook until the color turns light brown.
6. Add the pineapple chunks and water.
7. Cover and let it boil. Simmer for 45 to 60 minutes until the sauce is reduced.
8. Season with salt and pepper. Mix well so every meat is coated with the reduced sauce.
9. Turn off the heat.
10. Serve warm!

Psalm 116:1-2
I love the Lord, for he heard my voice;
he heard my cry for mercy.
Because he turned his ear to me,
I will call on him as long as I live.

Mrs. Shirley Simmons