Pork Hamonado Roll is a delightful Filipino dish that combines the sweetness of pineapple with the savory goodness of pork. This pork roll filled with hotdog, pickles, carrots and pineapple simmered to perfection is sure to leave you craving for more.
With the Christmas holidays fast approaching, it’s a good idea to plan your Noche Buena menu early. Aside from Christmas ham or chicken hamonado, this pork hamonado roll is a great addition to your celebration or pork recipes.
If you’re attending or hosting a party, Pork Hamonado Rolls can be a fantastic addition to the spread. They add a touch of elegance to festive feasts and the combination of sweet and savory flavors makes them a crowd-pleaser.
What is Hamonado Roll?
Hamonado Roll, is like morcon which is a popular Filipino dish that showcases the fusion of Spanish and Filipino culinary influences. It is essentially a sweet and savory pork roll made from thin slices of pork that is marinated, rolled, and then simmered in a flavorful sauce. The result is a delectable treat that’s perfect for any occasion, from family gatherings, holiday season, to special celebrations.
History of Hamonado Roll
To truly appreciate the Hamonado Roll, it’s essential to understand its historical roots. The word “Hamonado” from the Spanish word “jamón,” which means ham, suggests that the dish has Spanish origins. Possibly introduced during the Spanish colonial period in the Philippines. Over time, Filipinos adapted and transformed it into a unique and flavorful dish that has become a cherished Filipino food.
Notes On Some Ingredients
How to Serve and Store
Frequently Asked Questions
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Pork Hamonado Roll
- 1 kg pork shoulder or loin (divided in two and sliced thinly approximately 1/2 inch thick)
- 2 cups pineapple juice
- 1 tbsp salt
- 3/4 cup sugar
- 1/4 cup pineapple chunks
- 2 pcs hotdogs
- 8 pcs pickles
- 1 small carrot (cut into long strips)
- 1 cup water
- 1 tsp soy sauce
- 1 tsp ground black pepper
- 2 tsp cornstarch combine with 1/4 cup water (slurry / thickening agent)
- 1 tbsp cooking oil
- Cut the pork about half an inch thick and in a continuous sheet or ask butcher to slice it for you. Wash thoroughly and drain.1 kg pork shoulder or loin
- Place pork in a bowl then add salt, sugar and pineapple juice. Massage pork with sauce and marinate for at least 30 minutes or overnight.1 tbsp salt, 3/4 cup sugar, 2 cups pineapple juice
- After marinating, remove pork from marinating liquid and remove excess liquid. Save marinating sauce for later use.
- Arrange and spread sheet of pork in a clean, flat surface. Place a hotdog, a strip of carrot, some pickles and 3-4 pcs pineapple chunks on top of the meat. Avoid over filling for easier wrapping.2 pcs hotdogs, 8 pcs pickles, 1 small carrot
- Roll the sliced pork wrapping the filling inside. Then tie with kitchen twine to secure the meat and the filling inside. Repeat process with remaining pork then set aside.
- In a deep pan or wok, heat oil over medium heat. When oil is hot enough, sear hamonado roll on all sides until evenly browned.1 tbsp cooking oil
- Pour marinating sauce, and water. Bring to a simmer and cook for 45 minutes or until meat is tender.1 cup water
- Add remaining pineapple chunks and simmer for an additional 3 minutes. Then transfer pork rolls in a plate. Set aside.1/4 cup pineapple chunks
- In the same pan with the sauce, add pepper, soy sauce and cornstarch mixture. Stir to fully combine.1 tsp soy sauce, 1 tsp ground black pepper, 2 tsp cornstarch combine with 1/4 cup water
- Return pork rolls in the pan with the sauce and lower heat. Simmer for another 20-30 minutes or until liquid is thick.
- Remove from heat then slice rolls and place in a serving dish. Slather with sauce and serve while warm. Bon appetit!