Pork Hamonado Roll


Ingredients
1 kilo pork loin, sliced thinly and long enough to roll
1/4 cup soy sauce
1/4 cup soda (sprite/7-Up)
1/2 cup pineapple juice
1/4 cup brown sugar
4 cloves garlic
1 carrot sliced into strips
sausage or hotdog, can be halved vertically
cheddar cheese, sliced into strips

Procedures
1. In a bowl, prepare the marinade by combining the soy sauce, soda, pineapple juice, brown sugar and garlic. Mix until the sugar is dissolved.
2. In a flat and clean surface, arrange the carrots, hotdog and cheese at one edge of the meat. Roll to form like a log. Secure with string. Do the same for the rest of the ingredients.
3. Put the rolls into a container and pour the soy sauce mixture over it and marinate overnight or for at least 1-2 hours.
4. Once ready to cook, heat pan with oil, put the meat and sear on all sides until light brown. Get 1 cup from the marinade and add to the meat. Simmer for 30 minutes, flipping the meat from time to time, until the sauce is thick and the meat is cooked.You may add sauce if the meat is not yet cooked.
5. Once cooked, remove the meat from pan. Cut the string and slice pork into serving pieces and transfer to serving dish. Pour the remaining sauce over the meat.

Homemade Ham

Filipino Style Recipe: Homemade Ham or hamonado is a popular and special dish during Christmas season. Normally the meat cured and cooked in a special sweet broth until glazed and roasted.

Ingredients:
3 kilos pig’s leg without bones
7 cups pineapple juice
1 cup brown sugar
2 tablespoon salt
3 pieces bay leaves
1 head garlic, pounded

Pineapple Glaze:
1 cup pineapple juice
1/2 cup brown sugar

Procedures:
Part 1
1. In a deep pot, combine pineapple juice, brown sugar, bay leaves and garlic. Stir until dissolved.
2. Add meat then cover and simmer over low heat for an hour. Let it cool then refrigerate inside the fridge overnight.

Part 2
1. Let stand the meat for an hour or until reaches room temperature.
2. Score the meat surface in a diamond pattern.

Part 3 (Pineapple Glaze)
1. In a sauce pan, combine pineapple juice and brown sugar then simmer until thickened. Keep stirring.

Part 4
1. Using a pastry brush, brush the meat with pineapple glaze then bake in a preheated oven over 325 degrees Fahrenheit for at least an hour or until nicely browned. (basting every 15 minutes with remaining glaze)
2. Remove from oven then brush with remaining juices. Slice and serve.

Longganisa Hamonado

Filipino Style Recipe: Longganisa hamonado is another variety of popular Filipino sausage which has a sweeter taste compare to other longganisa. Usually this dish is consists of ground pork, Prague powder, sugar, paprika and salt then stuffed into hog casings. This dish is commonly fried until golden brown.

Ingredients:
1 kilo ground pork(30% fat)
1/2 cup sugar
1 tablespoon fine salt
1/2 teaspoon Prague powder
1 tablespoon paprika
hog casings(optional)

Procedures:
Part 1
1. In a large bowl, combine sugar, Prague powder, paprika and salt then mix well.
2. Add ground pork then mix well until well blended using hand.
3. Stuff the hog casings with filling then knot into serving pieces using cotton string.
4. Dry under the sun for 1-2 hours then place in a fridge overnight.

Part 2
1. In a frying pan, heat a little oil then fry longganisa until cook and golden brown. Drain and serve.

Pork Hamonado

Filipino Style Recipe: pork hamonado or pork ham is a popular and special dish during Christmas season. Normally the meat cured and cooked in a special sweet broth until glazed and roasted.

Ingredients:
1 kilo pork leg(pigue) deboned with the skin and fat intact
1 can pineapple chunks
1 can(350 ml) pineapple juice
3/4 cup brown sugar

Marinade:
7 tablespoons brown sugar
5 tablespoons salt
1 tablespoons curing salt

Procedures:
Part 1
1. In a bowl, combine meat and marinade ingredients. Rub and mix well into the meat.
2. Cover and marinate for at least 24 hours inside the fridge.

Part 2
1. In a saucepan, transfer the meat including the marinade .
2. Add all the remaining ingredients and place the pineapple pieces on top.
3. Cooked for 30-40 minutes or until the ham is tender.
4. Turning the ham for time to time to avoid being burn.
5. Let it cool and slice into serving pieces. Serve.

Notes:
1. You may used pre-cooked ham instead of marinating pork leg.(Skip Part 1)