PORK PATA HAMONADO
Tita Becky •
October 10, 2025
PORK PATA HAMONADO is one of my favorite Filipino dishes that many people don’t know about. Pork hock/leg braised in a sweet and savory pineapple sauce until it’s soft and tender. This dish is typically served during special occasions in the Philippines but is very underrated in the US or outside of the Philippines.
Ingredients (10)
Ingredients (10)
Instructions
Using a large pot, place pork leg (2 lb) inside and cover with water. Cover and bring to a boil. Remove the scum floating on top and continue to boil for 15 minutes to remove the impurities of the meat.
Transfer the meat to a strainer, and throw away the water.
Place pork leg in the same pot. Add soy sauce (½ cup), pineapple juice (3 cups), pineapples (3 slices), water (1 cup), star anise (2), bay leaves (3 leaves), whole peppercorns (½ tsp), and brown sugar (¼ cup). Cover and bring to a boil.
Once it boils, reduce heat to low and cook for 2 hours, turning the meat over every 30 minutes.
Once the meat is tender, transfer it to a plate.
Reduce the sauce in the pot by half by letting it simmer uncovered.
Taste if it needs salt (to taste).
Pour sauce over the pork leg and serve with pineapple slices (3 slices).
Serve over rice and enjoy!
Notes
Notes
- You can use pork belly or pork shoulder sliced into chunks too if you can’t find a whole pork leg.
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