📝 About This Recipe
Pork Hamunado is a beloved Filipino classic that embodies the 'sweet-style' profile the Philippines is famous for, traditionally served during Noche Buena and town fiestas. This dish features succulent chunks of pork shoulder slow-braised in a vibrant mixture of pineapple juice, soy sauce, and aromatic spices until the meat is fork-tender and the sauce reduces to a thick, glistening glaze. It is a masterful balance of savory umami and tropical sweetness that brings a celebratory feel to any family dinner table.
🥗 Ingredients
The Meat and Marinade
- 1 kg Pork Shoulder (Kasim) or Belly (Liempo) (cut into 2-inch cubes)
- 2 cups Pineapple Juice (unsweetened canned juice works best)
- 1/2 cup Soy Sauce (Filipino brand like Silver Swan for authenticity)
- 1/4 cup Brown Sugar (packed)
- 6 cloves Garlic (smashed and minced)
- 1 teaspoon Whole Black Peppercorns
The Braising Aromatics
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 1 large Red Onion (chopped)
- 3 pieces Bay Leaves (dried)
- 2 pieces Star Anise (optional, for deeper aroma)
- 1 cup Water (as needed for braising)
The Finishing Touches
- 1 can (227g) Pineapple Tidbits or Chunks (drained, reserve the syrup for extra sweetness if desired)
- 1 large Red Bell Pepper (sliced into strips)
- 1 medium Carrots (sliced into rounds)
👨🍳 Instructions
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1
In a large mixing bowl, combine the pork cubes, pineapple juice, soy sauce, minced garlic, brown sugar, and black peppercorns. Massage the meat slightly to ensure even coating and marinate for at least 30 minutes, or overnight in the fridge for best results.
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2
Drain the pork from the marinade, ensuring you reserve all the liquid for the braising process later.
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3
Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork chunks in batches until they develop a golden-brown crust on all sides; this step is crucial for locking in flavor.
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4
Remove the excess oil from the pot, leaving about a tablespoon. Sauté the onions until translucent and fragrant.
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5
Return all the seared pork back into the pot. Pour in the reserved marinade and add the bay leaves and star anise.
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6
Bring the liquid to a boil, then immediately lower the heat to a gentle simmer. Cover the pot with a tight-fitting lid.
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7
Simmer for 45 to 60 minutes. Check the meat occasionally; if the liquid is evaporating too fast before the meat is tender, add the 1 cup of water.
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8
Once the pork is tender (pierces easily with a fork), remove the lid and increase the heat slightly to medium.
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9
Add the sliced carrots and cook for about 5 minutes until slightly softened.
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10
Stir in the pineapple tidbits and red bell peppers. Continue to simmer uncovered for another 5-10 minutes.
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11
Allow the sauce to reduce until it reaches a syrupy, glaze-like consistency that coats the back of a spoon.
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12
Taste the sauce. If you prefer it sweeter, add a tablespoon of the reserved pineapple syrup from the can. Adjust saltiness with a splash of soy sauce if needed.
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13
Remove the bay leaves and star anise before serving. Transfer to a platter and ensure the glossy sauce is poured generously over the meat.
💡 Chef's Tips
For the best texture, use pork shoulder (kasim) as it has the perfect ratio of fat to lean meat that stays moist during braising. Don't skip the searing step; the Maillard reaction provides a deep savory base that balances the sugar in the recipe. If the sauce is too thin, you can dissolve a teaspoon of cornstarch in water and stir it in at the end, though a natural reduction is tastier. If you want a 'Ham-like' flavor, you can let the marinated meat sit for 24 hours to cure slightly before cooking. Avoid using fresh pineapple for the marinade as it contains bromelain, an enzyme that can turn the meat mushy if left too long; canned juice is safer for texture.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice to soak up the sweet and savory glaze. Pair with 'Atchara' (Filipino pickled papaya) to provide a refreshing acidic crunch that cuts through the richness of the pork. Complement the meal with a side of sautéed garlic bok choy or water spinach (kangkong). For a festive drink, serve with chilled calamansi juice or a cold lager beer. This dish tastes even better the next day, making it a perfect 'baon' or leftover meal.