Pork hamonado is a Filipino dish consisting of pork tenderloin cooked in a sweet pineapple sauce. Pork hamonado is commonly served during holidays alongside other sweet dishes. Mashed sweet potatoes, candied fruit and other sugary sides are all good choices to complement pork hamonado. Allow for three hours of marinating time before cooking the hamonado. You will need approximately 25 minutes to cook pork hamonado. This recipe serves four to six.
Combine the pineapple juice, soy sauce and brown sugar in a large mixing bowl. Whisk until the sugar dissolves.
Place the pork tenderloin into the mixing bowl. Press the meat down so it is submerged in the liquid.
Cover the bowl with a sheet of plastic wrap. Place the bowl in a refrigerator and leave the tenderloin to marinate for three hours.
Remove the tenderloin from the bowl and reserve the marinade.
Heat the vegetable oil over medium-high heat in a large skillet for five minutes. Place the tenderloin into the skillet and brown on all sides.
Pour the reserved marinade and the pineapple chunks into the skillet. Cover the skillet and reduce the heat to low. Simmer the tenderloin for 15 minutes. Serve the pork hamonado while hot.
- "A Taste of the Philippines"; Ghillie Basan and Vilma Laus; 2011
- "Filipino Kitchen Library"; Aileen Jaraza, et al; 1998
- Allow leftover pork hamonado to come to room temperature before refrigerating it. Consume leftovers within two days.
- You can substitute the tenderloin with 2 lbs. of pork butt.
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