Panlasang Pinoy Chicken Hamonado Recipes
PORK HAMONADO RECIPE
Number Of Ingredients 10
Steps:
- Put all the ingredients into a cooking pan and let it boil.
- When boiling turn the heat into medium and cook for 1 hour or until the pork is soft.
- When the pork is soft, turn the heat into high flame for 10 minutes to reduce and thicken the sauce.
- Serve while hot . Enjoy
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- To marinate: Pre-marinate the chicken pieces with soy sauce, patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt and black pepper. Rub the chicken all over with these ingredients. Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.
- To cook: When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring approximately 9 X 13 inches. Place the pre-marinated chicken. Cover the entire chicken and roasting pan with aluminum foil and roast in the oven. Cook for 35 minutes per pound of chicken (with bone). For this amount (4 lbs.) I roasted it for 2 hours and 35 minutes.
- At the last thirty minutes of cooking, remove the foil cover from the chicken. Combine the 1/2 cup pineapple juice, pineapple preserves and brown sugar in a small bowl. Pour the pineapple glaze evenly all over the chicken. Add the pineapple chunks or slices on top. Continue roasting for 20 minutes more at 375 F till top of chicken has a nice, golden shine to it.
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- Lechon Manok. Another classic favorite aside from fried chicken is lechon manok. Roasted whole chicken is popular among Filipinos because of its smoky flavor, which is slightly different from the crispy fried chicken.
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- Chicken Inasal. Chicken Inasal originated in Negros Occidental and has been a popular dish that you should never miss in your next visit to the city of smiles, Bacolod City.
- Chicken sotanghon soup. Chicken soups are quite popular in the Philippines as they bring comfort during rainy days and days when we are not feeling well.
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