Pork Hamonado

No Noche Buena table is complete without ham. This version has a sweet-salty balance of flavors and adds a taste of the tropics with the pineapples.

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 160
    minutes preparation time

INGREDIENTS

  • 1 kg Whole pork shoulder

  • 2 cups Fresh pineapple juice

  • 1/4 cup Brown sugar

  • 1/4 cup Silver Swan Soy Sauce

  • 2 Tbsp Golden Fiesta Palm Oil

  • 8 cups Water

  • 1/2 tsp UFC Ground black pepper

  • 1/2 cup Pineapple chunks

Preparation

  • No Image Available

    1Marinate pork in pineapple juice, brown sugar, and Silver Swan Soy Sauce for 30 minutes.

  • No Image Available

    2In a deep sauce pan, fry the pork in Golden Fiesta Palm Oil until golden brown.

  • No Image Available

    3Add marinade and water, then simmer for 2 hours or until tender.

  • No Image Available

    4Season with ground black pepper. Add pineapple chunks, and simmer for 3 to 5 minutes.

  • No Image Available

    5Let the meat cool before slicing.

  • No Image Available

    6Slice the pork shoulder. Arrange it on a platter. Pour the simmered sauce over pork.

  • No Image Available

    1Marinate pork in pineapple juice, brown sugar, and Silver Swan Soy Sauce for 30 minutes.

  • No Image Available

    2In a deep sauce pan, fry the pork in Golden Fiesta Palm Oil until golden brown.

  • No Image Available

    3Add marinade and water, then simmer for 2 hours or until tender.

  • No Image Available

    4Season with ground black pepper. Add pineapple chunks, and simmer for 3 to 5 minutes.

  • No Image Available

    5Let the meat cool before slicing.

  • No Image Available

    6Slice the pork shoulder. Arrange it on a platter. Pour the simmered sauce over pork.