Pork Hamonado

Pork Hamonado

Course Main Course
Cuisine Filipino
Keyword baked
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Author Connie Veneracion


  • 1 and 1/2 kilograms and 1/2 kilos pork (skin on with at least 1/2 inch of fat underneath), in one piece

For the brine

  • 2 cups unsweetened pineapple juice
  • 1/3 cup rock salt
  • 3 cloves garlic cloes lightly pounded
  • 1 whole whole onion quartered
  • 1 teaspoon peppercorns

For baking

  • 1 large onion thinly sliced
  • 4 to 6 cloves garlic

To garnish

  • whole cloves
  • jam


  • Rinse the pork and pat dry. Place in a resealable bag. Pour the juice inside. Add the salt, garlic, onion and peppercorns. Seal the bag and shake gently to distribute the contents. Keep in the fridge for four days. Turn the bag over twice a day.
  • Preheat the oven to 300F.
  • Drain the pork.
  • Line the baking dish with the sliced onion. Lay the pork on top of the onion slices. Throw in the garlic. Cover the baking dish with foil. Bake the pork at 300F for two and a half hours.
  • Cool the pork for about 10 minutes. While it cools, turn up the oven temperature to 450F.
  • Peel off the pork skin. If the pork is sufficiently cooked, it should come off easily.
  • Using a small sharp knife, score the fat in a criss-cross pattern and insert a whole clove where the incisions intersect.
  • Transfer the pork to a clean baking sheet line with non-stick paper.
  • Spread enough jam to completely cover the pork fat.
  • Bake at 450F, uncovered, for 15 minutes or until the top is browned.
  • Cool the pork hamonado.
  • You can serve the pork hamonado whole so that the glaze is undisturbed as it reaches the dinner table. You can slice it right on the dinner table. Or slice the meat and arrange on a plate with vegetables.