Pork Hamonado Roll

🧂 Ingredients

• 1 kg pork shoulder or loin

  (divided in two and sliced thinly approximately 1/2 inch thick)
• 2 cups pineapple juice
• 1 tbsp salt
• 3/4 cup sugar
• 1/4 cup pineapple chunks
• 2 pcs hotdogs
• 8 pcs pickles
• 1 small carrot

  (cut into long strips)
• 1 cup water
• 1 tsp soy sauce
• 1 tsp ground black pepper
• 2 tsp cornstarch combine with 1/4 cup water

  (slurry / thickening agent)
• 1 tbsp cooking oil

Instructions

• 1 Cut the pork about half an inch thick and in a continuous sheet or ask butcher
  to slice it for you. Wash thoroughly and drain.
• 2 Place pork in a bowl then add salt, sugar and pineapple juice. Massage pork with
  sauce and marinate for at least 30 minutes or overnight.
• 3 After marinating, remove pork from marinating liquid and remove excess liquid.
  Save marinating sauce for later use.
• 4 Arrange and spread sheet of pork in a clean, flat surface. Place a hotdog, a
  strip of carrot, some pickles and 3-4 pcs pineapple chunks on top of the meat.
  Avoid over filling for easier wrapping.
• 5 Roll the sliced pork wrapping the filling inside. Then tie with kitchen twine to
  secure the meat and the filling inside. Repeat process with remaining pork then
  set aside.
• 6 In a deep pan or wok, heat oil over medium heat. When oil is hot enough, sear
  hamonado roll on all sides until evenly browned.
• 7 Pour marinating sauce, and water. Bring to a simmer and cook for 45 minutes or
  until meat is tender.
• 8 Add remaining pineapple chunks and simmer for an additional 3 minutes. Then
  transfer pork rolls in a plate. Set aside.
• 9 In the same pan with the sauce, add pepper, soy sauce and cornstarch mixture.
  Stir to fully combine.
• 10 Return pork rolls in the pan with the sauce and lower heat. Simmer for another
  20-30 minutes or until liquid is thick.
• 11 Remove from heat then slice rolls and place in a serving dish. Slather with
  sauce and serve while warm. Bon appetit!

Nutrition Info