Pork Hamonado with Pineapple

Steps

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1. 1
   Heat the oil until very hot, then cut pork belly into pieces about 3.5 to 4 inches long and approximately 1 cm thick to ensure faster cooking.
   ▶ ≈0:40
2. 2
   Fry the pork pieces in hot oil over high heat until both sides are evenly browned, approximately 2 minutes per side or until the color is consistent.
   ▶ ≈1:32
3. 3
   Transfer the fried pork to a plate and let rest for about 5 minutes to cool and allow the released meat juices to settle.
   ▶ ≈2:42
4. 4
   Pour pineapple juice and soy sauce into a pot, add crushed and chopped garlic, and whole peppercorns.
   ▶ ≈3:13
5. 5
   Add half of the pineapple chunks to the pot, reserving the other half to add near the end for color contrast. Return the pork to the pot, cover, and bring to a boil.
   ▶ ≈4:17
6. 6
   Reduce heat to the lowest setting and simmer for about 30 minutes, then flip the pork to ensure even cooking. Continue simmering until the pork is very tender, approximately 1 hour total. Test tenderness with a fork.
   ▶ ≈5:05
7. 7
   Add the brown sugar and stir. If the sauce becomes too thick and the pork is not yet tender, add a little water. Continue simmering.
   ▶ ≈6:27
8. 8
   Add the reserved pineapple chunks to the pot for visual contrast and freshness, then simmer for about 2 more minutes.
   ▶ ≈7:05
9. 9
   Transfer the cooked pork to a serving plate and serve with the sauce and steamed rice.
   ▶ ≈7:29