Description
Savor the sweet and savory blend of soy-infused pork hocks slow-cooked in pineapple juice—a Filipino culinary treasure, Pata Hamonado.
Ingredients
Units Scale
- 2 kgs pork legs (whole or cut into sections)
- 400 g pineapple chunks
- 1/2 cup soy sauce
- 3 cups pineapple juice
- 1 cup water
- fish sauce (adjust the amount according to your liking)
- 2 tsp peppercorn
- 1 tbsp brown sugar (optional)
- 1 whole garlic, minced
- oil
Instructions
- In a pot, sauté garlic in oil until golden brown.
- Add pork leg, browning it on all sides.
- Introduce all remaining ingredients, excluding sliced pineapples. Ensure the pork leg is submerged; add more water if needed.
- Bring the mixture to a boil, then reduce heat to a slow simmer for 2 hours.
- Increase heat to high, stir in sugar (if using), and add pineapples. Continue to boil in high heat for an additional 15 minutes, ensuring the liquid reduces and thickens.
- Serve and enjoy!
Notes
Opt for a smoked hock for a smokier taste, but decrease the amount of fish sauce since they typically have a higher salt content.