This holiday season there are many ideas of serving food just to celebrate. I think this pork hamonado roll is one of the popular dishes that is not so hard to prepare and cook. It is also cheaper than using beef like the morcon. It is also easier to cook because it requires less time cooking it because it uses pork shoulders or pork butt. The only tricky part in preparing this dish is slicing the meat because it requires some butcher skill to slice the pork thinly, about half an inch thick and in a continuous sheet of sliced pork. Half of the time in preparing this can be cut by just asking the meat vendor or butcher to slice the pork for you. Just request that you will use it in making pork hamonado roll.
A Taste of Tradition: A Cheesy Delight
As the holiday season approaches, the search for delightful dishes to celebrate with family and friends intensifies. Among the array of festive foods, pork hamonado stands out as a popular choice. This dish, reminiscent of the Spanish influence in Filipino cuisine, offers a savory and sweet flavor profile that is sure to please any palate. In this recipe blog post, we’ll explore the origins of hamonado and provide a step-by-step guide on how to prepare this delectable dish.
The Origin of Pork Hamonado Roll:
Pork hamonado traces its origins to the Philippines, where it is considered a festive dish often served during special occasions and holidays. The dish is believed to have been influenced by Spanish cuisine, particularly the method of marinating meat in a mixture of pineapple juice and spices. Over the years, Filipinos have put their own twist on the dish, incorporating local ingredients and flavors to create a unique and delicious version of pork hamonado.
Preparing the Pork
Begin by slicing the pork about 1/2 inch thick, creating a continuous sheet suitable for hamonado style cooking. If preferred, ask your meat vendor to slice it for you. Once sliced, cut the pork into your desired length. Wash and drain the sliced pork until dry, then tenderize it by pounding it with a meat mallet or the back of a knife.
Marinating the Pork
In a container large enough to hold the pork, combine pineapple juice, brown sugar, atchuete water, salt, and black pepper. Mix the ingredients until the sugar is fully dissolved. Place the pork in the marinade, ensuring it’s fully coated, and massage it gently. Let the pork marinate overnight to absorb the flavors.
Assembling the Hamonado
After marinating, drain the excess marinade using a colander, but be sure to reserve the liquid for later use. Lay the sliced pork flat on a clean surface. Place a slice of ham on top of the pork, followed by a hotdog. Carefully roll the sliced pork, wrapping the ham and hotdog inside to create a jelly roll shape. Secure the roll with cooking twine to keep the meat and filling intact.
Cooking the Pork Hamonado Roll
Heat a large pan or wok with 1 tablespoon of cooking oil. Sauté garlic until browned, then add the pork rolls. Sear the rolls on all sides until browned evenly. Pour in the reserved marinade, and add star anise and cinnamon bark to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Add grated cheese to the pan and simmer for an additional 15 minutes, or until the sauce thickens. Remove the twine from the pork rolls, slice them into portions, and serve with the sauce. Garnish with more grated cheese for an extra cheesy touch.
Wrap-Up
Pork hamonado roll is a dish that embodies the rich flavors and cultural heritage of the Philippines. Its sweet and savory taste, combined with the cheesy goodness, makes it a perfect dish for any special occasion. Whether you’re celebrating a holiday or simply craving a taste of tradition, this is sure to satisfy your taste buds and leave you craving for more.
How to Cook Cheesy Hamonado Roll
Ingredients
- 1 and 1/2 kilo pork butt (pigue) or pork shoulder sliced hamonado style
- 3 cups pineapple juice
- 1 cup brown sugar
- 1 Tbsp. atchuete seeds annato seeds soaked in 1/4 cup hot water
- 1 tsp. salt
- 1 tsp. black pepper powder
- 6 cloves garlic minced
- 1 cup grated cheese or more
- 1 whole star anise
- 1 stick cinnamon bark
- 6 pcs hotdogs
- 6 pcs sliced ham
- cooking twine for tying the hamonado
Instructions
How to Cook Cheesy Hamonado Roll
- Slice the pork about 1/2 inch thick in a continuous sheet for hamonado style cooking. You can also ask the meat vendor to do it for you.
- Cut the sliced pork into desired length. Wash and drain the sliced pork until dry. Pound the pork with a meat mallet or back of the knife.
- Get a container big enough to accommodate the amount of pork. In the container, combine pineapple juice, brown sugar, atchuete water, salt and black pepper. Mix until the sugar is dissolved.
- Put the pork in the marinade and massage gently then marinate overnight,
- After marinating, drain the marinade using a colander and reserve the liquid.
- In a clean flat surface, lay the sliced pork and put a piece of sliced ham on top of pork. Then put one hotdog on top of ham.
- Roll the sliced pork like a jelly roll wrapping the ham and the hotdog inside. Then tie the hamonado with cooking twine to secure the meat and the filling inside.
- Get a large pan or wok and heat 1 Tbsp. of cooking oil. Sauté garlic until brown. Then sear the pork rolls until all sides are brown.
- In same pan, put all the pork rolls and pour the marinade. Add the star anise and cinnamon bark. Bring to a boil and simmer for 30 minutes.
- Add in the grated cheese and simmer again for another 15 minutes or until the sauce is thick.
- Put in a plate and remove the twine. Slice the hamonado and pour the sauce. Add more grated cheese as garnishing.
Video
Notes
Cooking Tip:
1. Slicing Tip: To ensure uniform cooking and easy rolling, ask your butcher to slice the pork shoulder or butt into thin, half-inch sheets. Alternatively, use a sharp knife and a steady hand to slice the meat thinly against the grain. 2. Marinating Technique: For maximum flavor infusion, massage the marinade into the pork slices gently, ensuring each piece is coated evenly. Marinate the pork overnight in the refrigerator to allow the flavors to penetrate the meat thoroughly. 3. Rolling Method: When assembling the hamonado roll, tightly roll the pork around the filling to keep it secure. Use cooking twine to tie the rolls before cooking to maintain their shape and prevent the filling from spilling out.
