Hello dear Hivers around the world!! How are you today? I hope everything's fine and that you are all healthy!!🙂

Today, I'm going to share one of my family's favorite dishes, especially on special occasions.
It was my husband's birthday yesterday, so I prepared a special dish for him. I made "Pork Hamonado" because he likes it that much, especially the fatty parts. It was his birthday, so why not cook his favorite?! Though it's not that healthy, yesterday was an exception...🤫😊

So please join me, and let's see how I did it.

Pork Hamonado for my Husband's Birthday

INGREDIENTS:

• Pork
• Pineapple Juice
• Sprite
• Tomato Sauce
• Soy Sauce
• Sugar
• Salt
• Knorr Pork Cube
• Knorr Liquid Seasoning
• Ground Black Pepper
• Pineapple (Sliced)
• Bay Leaf
• Garlic
• Onion
• Bell Pepper
• Black Beans
• Cabbage or Pechay (optional)
• Canola Oil
• Water

PREPARATION:

I already marinated the pork overnight with Sprite, pineapple juice, soy sauce, lemon juice, ground black pepper, and bay leaf.

So now let's prepare the rest of the ingredients.

First, let's make the hamonado sauce. In a clean bowl, mix pineapple juice, Sprite, tomato sauce, brown sugar, a pinch of salt, soy sauce, and Knorr liquid seasoning. Mix them well and then set aside.

Then let's prepare the fresh ingredients:




Wash and cut the bell pepper.
Peel and wash the onion, and then cut or slice it.
Peel and crush garlic.
Wash the pechay thoroughly. And set them all aside.

COOKING TIME:

Put the cooker on high and pour in the marinated pork. Parboil the pork for a few minutes to remove impurities and the raw smell. This helps tenderize the meat and lock in moisture. You can parboil the meat in plain water or with the marinade.

After parboiling, transfer the meat to a plate to cool down. After cooling down, put the heat back on the cooker again. Add just a little canola oil and sear all sides of the meat. The purpose of searing the meat is to enhance the flavor and aroma, and it also creates a flavorful crust and complex aroma. Sear in a high heat for just a few seconds on each side.

After searing, transfer the meat to a plate and let it cool down again. When it's cool enough, slice the skin or fat parts of the meat thinly. Also, partially cut the lean part of the meat. This is to help the meat absorb the sauce well.

Again, put on the heat of the cooker. Put a little canola oil in and then sauté garlic and onion until aromatic. Add the seared meat back into the pan or cooker, sauté for a few minutes by flipping each side.

Then slowly pour the hamonado sauce mixture. Let it simmer for a few minutes on medium heat. Baste some sauce on the upper part of the meat. Then cover the pan and continue simmering for a few more minutes. Then flip the meat and cover again, and continue cooking until the meat becomes tender.

Add pork cubes and black beans to taste. And then a bit later, add the pechay leaves. Cook for just a few minutes or until it wilts. Then remove the pechay. Let them cool down and arrange them on a serving plate.

Now, let's check the pork hamonado and do the fork test to see if it is already tender. Taste the sauce, too, to see if it needs some flavors added. Continue cooking until the sauce has greatly reduced. Then add the ring-shaped onions and bell pepper. After adding them, cover the pan and turn off the heat. Remove the meat and put it on a plate.

Slice the meat for plating. Pour in some sauce and then top with pineapple, sliced onions and bell pepper.

And there it is, all done and ready to serve, especially to the celebrant. He really loves it. I hope you like this dish too.

That would be all for today, and thank you so much for visiting my post.

God bless us all❤🙏💖