How To Cook Pork Hamonado Panlasang Pinoy
Sauté onion and garlic.
How to cook pork hamonado panlasang pinoy. Skim the surface until the broth is clear. Pour in the remaining pineapple juice next and then add beef broth and soy sauce. Add the pork and cook until brown.
Saute onion and garlic and add the marinated ribs once the onion softens. Mix the pineapple juice sugar and soy sauce in a large bowl marinate pork with the pineapple juice sugar and soy sauce mixture for about 1 to 3 hours remove the pork from the marinade and set the remaining mixture aside heat the oil in a pan and fry the marinated pork until the meat turns light brown approximately 3 to 5 minutes. Let the liquid boil.
Drop pork slab into a large saucepan with just enough boiling water to cover and simmer. Add marinated pork once the onion softens and the garlic starts to brown. Add pork belly in a single layer and cook for about 2 to 3 minutes or until lightly browned.
Make sure that the meat is entirely covered in the mixture. Place the container with the pork and marinade in the fridge overnight. Add the pork and rub the marinade well in the meat.
By then the liquids would have been reduced to a thick sauce. Simmer for an hour then pour in soy sauce fruit syrup and all the other ingredients. Start by sautéing the onion and garlic.
Add soy sauce and beef broth and then wait for the mixture to boil. Once it starts to boil lower down the heat to medium low and cover with lid then let it simmer for 40 50 minutes or so or until the meat and fat quite literally melts in your mouth. Let the liquid evaporate until the mixture is reduced to half and add water if necessary.