Sweet and savory, with a touch of soy sauce for an Asian twist, pork hamonado is similar in many ways to the glazed hams of the traditional American table—sweetness is provided by fruit cocktail syrup for a tropical take on the usual sugar added, while crushed garlic adds an earthier element which still blends well with the soy sauce and keeps the dish from being too cloying to the palate. Cooking a more fatty cut of pork in a sauce that simmers over low, slow heat ensures that by the time it’s ready to serve, it will be so soft that it will melt in your mouth—and without the bone-dry texture or unpleasantly chewy rind that can be experienced when you cook meat for long periods. This is particularly good with boiled or blanched vegetables, or topped with fresh grated ginger for added contrast to the sweetness.
- 500 g Pork belly, cut into 2 inch long and about ¾ inch thick
- 3 cloves garlic, crushed
- ½ cup soy sauce
- 1 cup water
- 1 cup pineapple juice
- 1 Tablespoon brown sugar
- 1 teaspoon pepper corn
- 1 teaspoon salt
- ½ cup pineapple chunks
- a dash of ground pepper
- Place the pork belly slices in a pot or deep pan.
- Mix all the rest of ingredients in a bowl until well blended and salt and sugar are dissolved.
- Pour the liquid mixture to the pork belly and bring to boil over medium high heat.
- Once it starts to boil, lower down the heat to medium-low and cover with lid then let it simmer for 40-50 minutes or so or until the meat and fat quite literally melts in your mouth. By then, the liquids would have been reduced to a thick sauce.
- Serve while hot with steamed rice.