9:13 PM
This delicious Filipino Christmas delicacy comes from different recipes like pork hamonado, chicken hamonado, and pork-pina hamonado.
Pork Loin Pina Hamonado. Pork hamonado with pineapple is another popular Christmas dish that I want to share. My pork hamonado version is easy to prepare there is no rolling, tying or even wrapping. The pork that I used for the recipe is the loin part (lumo). To prepare you will need a whole pork loin, any other whole pork cut may also be used. Trim the ends of the pork loin to make it square as I call it, this is to facilitate easier insertion of stuffing. Using a thin knife make several stab cuts at the pork loin ends where you could insert the carrots, sweet pickles and pineapple stuffing.
The depth of the stab corresponds to the strips of carrots and sweet pickles. Do these at both ends of the pork loin for easier insertion. The only hard part is inserting the pineapple stuffing, just force them with your finger will do the job. Here is my version of Pork Loin Pina Hamonado.
Looks yummy! A Filipino dish that usually served during the Christmas season..
Sample Recipe here:
Ingredients:
1/2 kg pork pigue, sliced thinly (tapa style) into 1 piece
1/2 cup sugar
2/3 tsp iodized fine salt
1 pc small carrot sliced into 6 strips
1 pc whole pickle, cut into 6 strips
1-1/2 tsp cornstarch, dissolved in 2 tsp water
1 can 227 grms del monte pineapple chunks, drained, reserve syrup
1 can 240 ml pineapple juice
Procedure:
Combine sugar and salt, Rub mixture into pork. Spread pork on tray and alternatelyt arrange slices of bacon, carrots,pickles and pineapple chunks. Roll and tie firmly with crocheting thread.
Marinate rolled pork in pineapple juice and pineapple chunks syrup overnight in the refrigerator. Drain, reserve marinade.
Heat 3 tbs oil. Fry meat to brown all sides.
Combine meat with marinade in pan. Cover and simmer over low heat for 45 minutes or until meat is tender, turning meat occasionally. Remove meat roll.
Simmer broth with continuous stirring for 8 minutes. Add cornstarch to thicken.
Remove thread from heat then slice. Pour sauce over meat.
Pork Loin Pina Hamonado. Pork hamonado with pineapple is another popular Christmas dish that I want to share. My pork hamonado version is easy to prepare there is no rolling, tying or even wrapping. The pork that I used for the recipe is the loin part (lumo). To prepare you will need a whole pork loin, any other whole pork cut may also be used. Trim the ends of the pork loin to make it square as I call it, this is to facilitate easier insertion of stuffing. Using a thin knife make several stab cuts at the pork loin ends where you could insert the carrots, sweet pickles and pineapple stuffing.
The depth of the stab corresponds to the strips of carrots and sweet pickles. Do these at both ends of the pork loin for easier insertion. The only hard part is inserting the pineapple stuffing, just force them with your finger will do the job. Here is my version of Pork Loin Pina Hamonado.
Looks yummy! A Filipino dish that usually served during the Christmas season..
Sample Recipe here:
Ingredients:
1/2 kg pork pigue, sliced thinly (tapa style) into 1 piece
1/2 cup sugar
2/3 tsp iodized fine salt
1 pc small carrot sliced into 6 strips
1 pc whole pickle, cut into 6 strips
1-1/2 tsp cornstarch, dissolved in 2 tsp water
1 can 227 grms del monte pineapple chunks, drained, reserve syrup
1 can 240 ml pineapple juice
Procedure:
Combine sugar and salt, Rub mixture into pork. Spread pork on tray and alternatelyt arrange slices of bacon, carrots,pickles and pineapple chunks. Roll and tie firmly with crocheting thread.
Marinate rolled pork in pineapple juice and pineapple chunks syrup overnight in the refrigerator. Drain, reserve marinade.
Heat 3 tbs oil. Fry meat to brown all sides.
Combine meat with marinade in pan. Cover and simmer over low heat for 45 minutes or until meat is tender, turning meat occasionally. Remove meat roll.
Simmer broth with continuous stirring for 8 minutes. Add cornstarch to thicken.
Remove thread from heat then slice. Pour sauce over meat.
0 comments:
Post a Comment