Alternative names | jamónado, endulsado, endulzado |
---|---|
Course | Main dish |
Place of origin | Philippines |
Serving temperature | Hot |
Main ingredients | Pineapple, brown sugar, soy sauce, pork/ chicken/ beef |
Similar dishes | Afritada, pininyahang manok |
Hamonado ( Spanish: jamonado), or hamonada, is a Filipino dish consisting of meat marinated and cooked in a sweet pineapple sauce. [1] [2] It is a popular dish during Christmas in Philippine regions where pineapples are commonly grown. [3] Hamonado is also a general term for savory dishes marinated or cooked with pineapple in the Philippines.
The name hamonado is the Tagalog spelling of Spanish jamonado, meaning "[prepared] like hamon ( ham)". However, hamonado should not be confused with hamon (jamón), which is also commonly cooked in the Philippines during the Christmas season. Hamonado is also known as endulsado (Spanish: endulzado, "sweetened" or " glazed") in Zamboanga.
Hamonado or hamonada is also a colloquial term for the sweet variant of the Filipino longganisa sausages (properly longganisang hamonado). [4]
Typically meat (usually fatty cuts of pork, but can also be chicken or beef) is marinated overnight in a sweet sauce made with pineapple juice, brown sugar, soy sauce, and various spices. It is then pan-fried until the meat is browned. The meat is then simmered in stock with added pineapple chunks until the meat is very tender. It is served on white rice. [5] [6] [7] [8] [9] [10]
Variations of the dish sometimes does not include a marinating period, and instead slow cooks the pork until very tender, especially when using cuts with tough meat like pata ( ham hock) or beef sirloin. Calamansi juice, carrots, raisins, pickles, longganisa, and hotdogs may also be added in some family recipes. Some hamonado variants may be cooked afritada-style, using tomato sauce or banana ketchup. [3] [11] [12]
Hamonado is similar to pininyahang manok, braised chicken made with pineapples. Except the latter does not use soy sauce and is cooked in a milk base. [13] [14]