How to cook Basic Filipino Hamonado recipe from different meat variation (kasim, chicken breast, spare ribs and whole chicken). We have provided all the cooking instructions for all types of meat you want to cook. This includes the famous Hamonado Rolls using Pork Kasim or Pigue. Just make sure to ask your butcher to slice it thinly.
Thanks to Lola Ave for this tried and tested Basic Hamonado Filipino recipe. It was so delicious and perfect!
VARIATION No.1: USE CHICKEN BREAST Follow the same procedure below and use the big chunks of chicken breast deboned and sliced thinly.
VARIATION No. 2: USE WHOLE CHICKEN
Big and heavy, cleaned and rubbed with salt first and wash thoroughly. Prepare the same marinade and rub thoroughly the in and out of the whole chicken. Follow same procedure below and use a large stock pot.
VARIATION No. 3: USE CUT-UP PARTS OF CHICKEN
Use Big chunks and follow the same procedure below.
VARIATION No. 4: USE PORK SPARERIBS
Choose the premium cuts with soft bones.
VARIATION No. 5: PORK PIGUE/KASIM
Sliced thinly in long flat sheets (at least 1/4″ or thinner) which can be rolled (about 6″ in width and about 8″ in length. May vary according to the meat cut. Strips with fat will improve its texture and flavor.
Start rolling each piece and secure firmly with string (Tip: for added flavor, you may spread a thin swab of margarine on the meat before rolling).
Prepare a big skillet deep enough to accommodate the whole bunch of hamonado rolls. Heat the skillet and put enough oil, fry enough crushed garlic until golden brown and one by one, fry each roll on all sides until golden brown. Place it back in deep skillet and pour 1 big can of pineapple juice. The whole bunch should be completely immersed in juice.
Serving suggestion for rolls: Remove the string that binds each roll; slice thinly each hamonado forming flat round or oblong shaped meat. Arrange on a platter and pour enough of the caramelized sauce.
Marination Time: 48 hours or less
BASIC HAMONADO RECIPE
1 kilogram Pork Liempo
1 cup brown sugar
1 tsp white pepper (optional)
¼ cup rock salt
4 cups pineapple juice (unsweetened)
3 tbsp All Purpose Seasoning (optional only but not required)
5 cloves garlic, crushed
Mix 1 cup brown sugar and about ¼ cup rock salt and dredge each piece of meat on both sides. I added All Purpose Seasoning for added flavor because I have an extra sitting in the pantry. But this is just optional.
Set aside for at least 48 hours fully immersed in marinade. White pepper is optional. you may add more of either sugar or salt accordingly.
In a large skillet, heat enough oil and fry crushed garlic until brown. Remove from oil and set aside. Fry all the liempo into the oil for about 5 minutes (remove excess marinade). Fry it on both sides until lightly brown. Drain from oil and transfer into another plate.
In another large pan, add the liempo, toasted garlic, pineapple juice and left over marinade.
Bring it to boil then adjust heat to low. Let simmer and cook slowly until meat is tender for about 20 minutes. Once the juice caramelizes with the oil and melted sugar becomes well blended. The color should be golden brown. Turn off heat.
Happy cooking and bon appetit!