Peach pata hamonado

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Peach pata hamonado? Sure, I used the syrup from the canned peaches. While most hamonado recipes call for pineapple juice, the radical chef decided to do it differently…of course.

In Filipino cuisine, pata refers to the leg and the trotters of the pork. The trotters are not removed because the ligaments make the sauce sticky. Make sure though that the pata has been thoroughly cleaned before cooking it. In meat shops, this is normally done for you. If you buy your pata from the wet market, you may have to do the cleaning yourself when you get home. Have the butcher cut the pata into 1/2″ to 3/4″ thick slices. It is best to have this done through a machine to avoid bone splinters.

peach pata hamonado

Hamonado usually means any meat dish that is cooked much like a ham is cured. While it is best to marinate the meat at least overnight, slow-cooking the meat with very little liquid yields a rich and tasty hamonado as well.

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December 24, 2003  Print This Post   
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Comments

6 Responses to “Peach pata hamonado”
  1. Lucy says:
    November 5, 2007 at 9:25 pm

    Hey.. i tried the peach pata hamonado for my birthday and it was really good… i marinated it overnight so the juice will blend on the meat and whew…was yummy. Thanks so much for posting will try it again sometime.

    Reply
  2. eliza says:
    December 23, 2008 at 7:03 am

    I WANNA KNOW ALL THE PROCEDURE HOW TO COOK THIS, IM REALLY INTERESTED THIS FOOD…KINDLY SEND INTO MY EMAIL PLEASE…

    THANKS.

    Reply
  3. Lynn says:
    December 30, 2008 at 2:13 pm

    I’ll try this recipe using a slow cooker, and will let you know how it turned out. Mahirap lang mag-convert ng gms to lbs. at C to F. Matanda na kasi itong mag-luluto. he! he!

    Reply
  4. vermelly Suarez says:
    December 30, 2008 at 2:32 pm

    How to cook pork hamonado???bigyan mo ako recipe

    Reply
  5. jeri says:
    September 14, 2009 at 1:19 pm

    Hi!

    Can you please email me the procedure on how to cook this?!? Super thanks! :)

    Reply
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