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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.
Roast the pork sirloin roast in a 450 degree oven for about 45-55 minutes or until an instant read thermometer inserted into the center of the roast reads 145 degrees. Remove from oven and let ...
Ground pork or beef cooked with garlic, onion, soy sauce, tomatoes, and potatoes and frequently with carrots, raisins, and bell peppers. Halabos na hipon: Seafood Shrimps steamed in their own juices and cooked with a little oil. Hamonado: Meat dish Also called endulsado in Zamboanga City. Pork cooked in a sweet sauce with pineapple juice and sugar.
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Pininyahang manok is made by first marinating the chicken in pineapple juice, though some recipes skip this part. The chicken is then fried in oil with garlic and onions until lightly browned. Water with a small amount of evaporated milk or condensed milk is then added, along with pineapple chunks, diced carrots, potatoes, and bell peppers.
The dish is made with pork braised in soy sauce, garlic, bay leaves, onion, brown sugar, and various Chinese spices (usually star anise and five spice). It is very similar to humba and pata tim, which also originate from Chinese-Filipino migrants. It also resembles hamonado, because of its sweetness, though hamonado uses pineapple and is a ...
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
It can also be prepared with pineapples as the sweetener, which again makes it very similar to another Filipino dish, the hamonado. [7] [9] A similar dish to humba is pata tim, which is also derived from Chinese red braised pork belly. But pata tim does not use vinegar or tausi and primarily uses pork hock with péchay and mushrooms. [10]