Pork Hamonado (Mindanao) cooked afritada-style
Pork Hamonado (Mindanao) cooked afritada-style is a Filipino dish that blends two well-loved cooking traditions into one delicious meal.Here’s the idea:Pork Hamonado is a sweet, savory Filipino dish, often associated with the holidays or special occasions. Traditionally, it involves marinating pork—usually belly or shoulder—in pineapple juice, sugar, soy sauce, and spices, then simmering it until tender and glazed in a sweet sauce.In Mindanao, versions of Hamonado often lean sweeter and may be cooked longer until the sauce thickens and deeply coats the meat.When you say it’s “afritada-style”, that means the dish also takes on the elements of Pork Afritada—a tomato-based stew cooked with vegetables like bell peppers, potatoes, and carrots, seasoned with garlic, onion, and bay leaves.So when you combine them, you get Pork Hamonado cooked Afritada-style—a sweet-savory tomato stew where the tomato sauce balances the sweetness of the pineapple and sugar. The result is a vibrant red, slightly tangy, and sweet dish with tender pork and hearty vegetables.Locally in Mindanao, cooks might:Use native vinegar or calamansi to tone down the sweetness.Add chopped pineapple chunks for extra acidity and flavor contrast.Sometimes, they’ll also use coconut oil or incorporate banana ketchup for color and a hint of sweetness.It’s typically eaten with steamed rice (and maybe a little extra sauce drizzled on top).
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Ingredients
For the pork
- 1 kg pork belly or shoulder, cut into large cubes
- 1 cup pineapple juice (preferably from canned pineapple)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon ground black pepper
For cooking
- 2 tablespoons cooking oil (coconut oil if available)
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 large tomato chopped
- 1 cup tomato sauce
- 227 g pineapple chunks small can, (reserve syrup)
- 1 large carrot cut into chunks
- 2 medium potatoes peeled and cubed
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1–2 bay leaves
- Salt and extra pepper to taste
- ½–1 cup water or stock (adjust for desired sauce thickness)
Instructions
- In a bowl, combine pork, pineapple juice, soy sauce, sugar, and pepper. Mix well. Cover and marinate for at least 1 hour (overnight in the fridge for deeper flavor).
- Heat oil in a pot over medium heat. Strain the pork from the marinade (reserve the liquid). Sear the pork on all sides until lightly browned.
- Push the pork to one side. Add onion, garlic, and chopped tomato. Sauté until soft and aromatic.
- Pour in the reserved marinade, tomato sauce, bay leaves, and reserved pineapple syrup. Add water or stock to thin it slightly. Bring to a boil, then lower to a simmer.
- Cover and simmer the pork for 35–45 minutes, or until tender and sauce starts to thicken. Stir occasionally to prevent sticking.
- Add potatoes and carrots first. Simmer until nearly tender. Then add bell peppers and pineapple chunks. Cook for another 5–7 minutes until the vegetables are done but not mushy.
- Taste the sauce—add a pinch of salt, pepper, or a bit more sugar if you prefer a sweeter finish (Mindanao-style often leans a little sweet).
- Transfer to a serving dish, spoon sauce over the top, and enjoy with steamed white rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1585kcal (79%)Carbohydrates: 53g (18%)Protein: 30g (60%)Fat: 140g (215%)Saturated Fat: 49g (306%)Polyunsaturated Fat: 16gMonounsaturated Fat: 66gTrans Fat: 0.03gCholesterol: 180mg (60%)Sodium: 1155mg (50%)Potassium: 1581mg (45%)Fiber: 7g (29%)Sugar: 26g (29%)Vitamin A: 4776IU (96%)Vitamin C: 123mg (149%)Calcium: 86mg (9%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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