Pork Pina Hamonado
My husband loves Tocino (cured pork) that I’d always prepare it when he requests for it. One time, I remembered tasting my mother’s hamonado which is also cured pork but with extra taste combined so I thought why not make it instead. This was my first attempt and I made it as simple as I could. Ik was tevreden (I was satisfied) with the result and so was husband, he really liked it! This was done without using Prague powder (salitre) which is commonly used for curing pork.
Ingredients
1 kilo pork with a bit of fat, sliced thinly as possible
1 cup white sugar
2 tsp iodized salt
1 small fresh or canned pineapple, sliced into strips or chunks, reserve its juice
slices of young dutch cheese
thread to hold it together.
Procedure
Marinate pork in sugar, salt and pineapple juice for few hours, a day is better.
Spread pork on a plate then arrange slices of pineapple and cheese in the middle and start to roll the pork until you’re satisfied with its thickness. Tie it firmly with thread.
In its marinating juice, simmer the pork on low heat, turning to prevent it from sticking to the pan. When inside is cooked, remove meat from the pan and let the rest of the juice cook through, this will be used as sauce.
For ease of cutting, chill the meat and remove the thread.
Eet smakkelijk!
Comments (17)
it was chef stel, it was (sus kay yabang ano? ha ha)
d pwede exchange gift, panis na hamonado bago makarating dyan, while madeleines, mas matagal, mas sumasarap *wink*
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wow naman… ang sarap… trully mouth watering!
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looks yummy mama!will try this soon!!
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that sure looks yummy! i think i’ll have early dinner today, as usual your post made me hungry.
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QUEENZ dear naku, kahit nakakadagdag taba ang sugar at fat ng pork..masarap talaga hi hi
CHEH mama, pasado sa puti ko, baka pumasa din sa puti mo
AMIE hello there!I wanted to leave you comment on your cb, but as usual blogger cb was down! how are you? oh, have a nice dinner!
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ate ang saraaap naman nyan! wish ko Lang taLaga i’Ll find time to cook uLit!
after na siguro ng mga activities ko sa companies… =)
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thess, this looks yummy! this reminds me of my mom, masarap syang maghamonado… miss ko na tuloy pinas, hehehe:)
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let me try this.. never heard of this I left Phils quite young before my taste buds develop well…
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Hi Thess! This looks sooo good! You also reminded me about tocino which my husband also loves, so I’ll go and marinade some tonight. Have a good weekend!
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Mouth-watering recipe! Would love to try this one day. I just love hamonado (and tocino!). Thanks again for visiting Candid Lens and Fish & Loaves. Maybe you would like to be our contributor in our W.W.C.D. (What Would Christians Do) group blog. Just let me know. Thanks and God bless!
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hi, bloghopping here from manang kusinera (hope you don’t mind). can’t help not leave a comment. it looks so yummy and anything with cheese, i love it. will it still taste the same if use another kind of cheese, just wondering. nice blog too.
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dear..ayoko na!!!ayoko na!!!!ayoko nang mag-diet. gagawin ko yang hamonado na yan! kesehodang walang pork dito. magpupuslit ako!!!
love you sis!
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Theyie: I wish you have the time to cook these days (as this reply’s way toooo late)
CARMS: hello there, dear. I must also thank my mom for this ^_^
SCHATZLI: have you tried it yet?
JMOM: hello there!! I’m curious if you have done this, gotta hop you.
JAYRED: thanks for visiting (late reply huh?)
TAHLEY: hello there! of course everyone’s welcome, thank you for leaving a message.
In my experience, I would always use young cheese for this dish as old cheese tend to hardened fast once the dish sets cold. I also use plain tasting cheese, no herbs nor pits (seeds.)
CHELLI: hi!! dear, I can’t visit your blog because I’ve lost the password!!
do try the hamonado…and me love you back ^_^
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Thesski, wala bang natirang left-over diyan sa hamonado, padalhan mo nga ako…hehehhe
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grabe buti pa ikaw natuto ng magluto… anyway… keep it up maybe someday u’ll have ur own resto… (can i be ur staff?… i’ll be ur taster!!!!!!!!!!) :thumbsup
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This looks delicious. I’m going to try it this weekend.
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