Braised Pork Hamonado

Course: Main Course

Cuisine: Asian, North American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 706kcal

Author: Lord Byron's Kitchen

Prepared in a braising liquid consisting of brown sugar, pineapple juice, dried chilies, and soy sauce, Filipino-inspired Braised Pork Hamonado is the most satisfying and tasty pork dish. It is sweet, savoury, salty, and spicy, which is everything one could ever want in a pork belly recipe!

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Ingredients

2 1/2 pounds pork belly, fat cap removed, cut pork into 1 1/2 - 2 inch piees
4 cloves garlic, finely minced
1 cup low sodium soy sauce
2 cups water
2 cups pineapple juice
2 tablespoons brown sugar
1 teaspoon ground black pepper
6-8 whole dried red chilies, optional
chives, chopped for garnish
sesame seeds, for garnish

Instructions

In a large bowl, add the garlic, low sodium soy sauce, water, pineapple juice, brown sugar, ground black pepper, and dried red chilies. Remember, the dried red chilies are optional. Stir this mixture well until the brown sugar is dissolved.
Add the cut pork belly pieces to a large, heavy-bottomed pot. You most certainly will want to use a pot with a tight-fitting, heavy lid. A Dutch oven is perfect for this recipe. A heavy lid will not let the steam escape, which will make sure the pork doesn’t dry out.
Once the pork is in the pot, pour the sauce mixture over it.
Turn on the heat to medium-high.
Allow the sauce to come to a boil. Once boiling, turn the heat down to a simmer and place the heavy lid on the pot. Simmer the pork belly for 50 minutes.
Afterwards, remove the lid and simmer for an additional 10-20 minutes, or until the sauce has reduced and thickened to your liking. The sauce will not be super thick but will coat the back of a spoon.
Once done, remove from the heat, plate over steamed rice, and garnish with sesame seeds and chives.

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