Pork Loin Pina Hamonado

Pork Loin Pina Hamonado
Pork Loin Pina Hamonado. Pork hamonado with pineapple is another popular Christmas dish that I want to share. My pork hamonado version is easy to prepare there is no rolling, tying or even wrapping. The pork that I used for the recipe is the loin part (lumo). To prepare you will need a whole pork loin, any other whole pork cut may also be used. Trim the ends of the pork loin to make it square as I call it, this is to facilitate easier insertion of stuffing. Using a thin knife make several stab cuts at the pork loin ends where you could insert the carrots, sweet pickles and pineapple stuffing. The depth of the stab corresponds to the strips of carrots and sweet pickles. Do these at both ends of the pork loin for easier insertion. The only hard part is inserting the pineapple stuffing, just force them with your finger will do the job. Here is my version of Pork Loin Pina Hamonado.

Pork Pina Hamonado


1 large size pork loin, ends trimmed
4 slices of canned pineapple, 2 slices cut into chunks, reserve the remaining slices, reserve syrup
4 whole sweet pickles, cut into 4 strips each
1 large size carrot, cut crosswise in half, then cut into 4 strips each half
4 tbsp. honey
1/2 tsp. garlic powder
salt to taste

Pork Loin Pina Hamonado - Cooking Procedure

Cooking procedure:

Using a thin knife make several stub cuts at both ends of the pork loin, the stub cuts should correspond to the length of the carrots and sweet pickles strip stuffing. Insert the stuffing on each stub cut, use your finger to insert the pineapple chunks stuffing. Marinate the prepared pork loin with the mixture of reserved pineapple syrup, honey and garlic powder. Season with salt to taste. Let marinate for at least overnight. In a sauce pan place the marinated pork loin including the marinade. Bring to a boil and simmer at low to moderate heat for 15 to 20 minutes or until most of the marinade syrup has evaporated, constantly turning the pork loin every now and then. Continue to cook at low heat until the syrup start to thicken and caramelize, at this time add the reserved pineapple slices to shear at both sides. When done transfer into a serving platter, arrange pineapple slices and pour over the syrup. Serve in slices.

See other related pork recipes:
Braised Pork Belly, Pork Rasher
Braised Pork Leg with Hoisin Sauce
Paksiw na Pata ng Baboy
Paksiw na Tokwa at Baboy
Pork Estofado
Pork Spareribs With Tausi
Spicy Tausi Pork Spareribs

See other Celebration's Recipe:
2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes


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