This hamonado dish is perfect for a huge gathering. It takes a while to prepare, but as they say, good things come to those who wait.
Preparation time: 30 minutes
Inactive preparation time: 2 hours to 3 days
Cooking time: 3 hours
Serves 12 to 15
1 whole crown of pork
1-2 pieces chicken cube
1 cup sugar
1 tablespoon salt
2 bottles beer
1/2 cup gin
2 cups crushed pineapple, fruit and syrup
3 cups sugar
pineapple juice, as needed
water, as needed
red, green, and black grapes
1. Rub the pork well with the mixture of chicken cube, salt, and sugar. Marinate in the chiller for at least two hours to 3 days.
2. Cook in the mixture of beer, gin, crushed pineapple together with the juice, Sprite, a little water, pineapple juice and the sugar. You might have to double the mixture depending on the pork.
3. Cook until tender, making sure it doesn’t scorch.
4. When cooked, put on top of a tray of gelatin cubes, with the pineapples, and grapes.
Recipe by Chef Juan Carlo Estagle of the Henu Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison
This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.