Hamonado

This dish is a staple in our household during the holidays. It did not originate strictly from Bicol, I think my aunt from Cavite was the one who introduced us to this dish. 

It is one of the dishes that we were sure to find at the dinner table every time we go visit for any celebration in Cavite. We would always make sure we take some home after. My mom learned the dish from her and it has been a staple ever since 

Marinade:

To prepare the pork rolls, have your butcher slice the pork in sheets. Remove the skin and fat and bones. Insert pineapple tidbits, sliced pickles and sliced carrots in between the pork sheets and roll like a log. Secure with a thick string.

Soak the pork rolls in pineapple juice overnight.

To cook:

After soaking, place pork rolls in a deep pot and cover with leftover pineapple juice and season with pickles, salt, sugar, pepper.

Let boil and simmer for about 45 minutes.

Once pork is cooked and tender, remove the rolls from the pot. Transfer leftover broth to a smaller pot and add a slurry of cornstarch to thicken broth.

To serve, remove strings from pork roll and slice in about half inch thick slices. Place in serving dish and top with sauce.