HowTo: Edel’s Hamonada

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More than decades, my Mother cooks the Hamonada for us (family) every Christmas and New Year. But this year, I’m not in the Philippines, I’m with my sister (and her husband) here in New Zealand. There’s a big difference celebrating Christmas in NZ and somehow, Filipinos here in NZ always miss the way Filipino celebrate the Christmas back in the Philippines.

This day, my sister and I are in our own to celebrate the Christmas and New Year and for us, its not complete that we do not have the hamonada. So I cook the hamonada and of course with the guidance of my mother. Here’s the steps how to cook the Edel’s Hamonada.edels_hamonada

Ingredients:

  • 2 – 2.5 kg of Pork (preferably leg part)
  • 0.75 liter of Pineapple Juice
  • 2-3 large onions (either white or violet class of onions)
  • 2-3 garlic
  • 2 packs of Del Monte Tomato Sauce (200g)
  • 1-2 lemon grass

 

Procedure:

  1. Put the 2 kilos pork at the casserole and level the water with the height of the meat. Place also the garlic, lemon grass and onions (assumed you already sliced the onions and crushed the garlic. Use only the half mention in the ingredients because you will be needing the rest later on except of the lemon grass). You can also add some pinch of pepper to add some spice.
  2. Ignite your stove, heat it with 75-150 degrees and wait until the pork will be soften, approximately 3-5 hours of heating.
  3. Once the pork was soften, remove the water and all the spices your placed few hours ago. Literally just the pork must remain in the medium;
  4. Then pour the Del Monte tomato sauce together with the remaining onions and garlic. Heat up at the same temperature in step 1 then stir it. Then while stirring, add the pineapple juice slowly, then 2 tablespoon of sugar, 3/4 to 1 tablespoon of salt, and add some pepper in it.
  5. Monitor the meat, be sure all the sides of the meat are evenly immerse in the sauce.
  6. Taste it also from time to time, if taste is still more on pineapple juice, add little salt or sugar nor both sugar and salt until the taste will be sweet and sour with a taste of pineapple.
  7. Approximately about 2-3 hours, when the sauce will be viscosity then the hamonada is cooked.

I think that’s it… Serve the Edel’s Hamonada every Christmas and New Year!

Merry Christmas to all! 

Cheers!




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