Hello Everyone! First of all, apologies for a later than usual post. I just got back home about an hour ago and yes, I am still writing this post – I didn’t manage to get around to writing this in advance knowing that I wouldn’t get home until later than I usually do. Oh well! Anyway, we’re halfway through our 12 days before Christmas Special on Amcarmen’s Kitchen, and I want to know, which of the ones that have been posted are your favourites? Let me know in the comments section below 🙂 Anyway, tonight’s recipe is just as simple in terms of the ingredients used to make such lavish looking dish, and delicious of course, for Noche Buena. However, the dish is not limited to the Christmas season as it can also be found on tables on an everyday basis.
In a nutshell, Hamonado is simply, thinly sliced pork (like tapa style) sweetened in pineapple juice. It resembles sliced ham but is often thick, juicy, and exceptionally sweet. What makes this dish quite interesting is due to it’s simplicity – here are the three very basic steps: marinating, pan-frying, and simmering. What makes this dish right on the money is because of the balance of flavours – you’ve got the sweetness from the pineapple juice and sugar mixture that penetrated through a lovely pork shoulder from the marinating process, while you get a hit of salt from the salted egg that is stuff in between the meat when it is rolled up.
From doing some research on this dish, I’ve found multiple recipes that skip the process of having to roll up the meat into a log, which is also okay to do so as the flavours still remain the same. If you wish to go down this path, then I suggest you cut your pork shoulder into chunks instead of slicing it thinly and flattening it out. This is actually the easiest way of cooking pork hamonado for the novice cooks to take a stab at. I think what my Mom ended up doing was that she rolled up about 1/2 of the pork, and the other half she just stewed it in the marinade.
PREP TIME 20 MINS*| COOKING TIME 30-45 MINS| SERVES 10-12
*Does not include marinating process which is a minimum of 3 hours, or preferably overnight. Plan your time according by taking this into account.
3kg pork shoulder, sliced thinly
4 salted eggs, hard boiled, and cut into 4 wedges
2 cups sugar
2 bulbs garlic, minced
1 can (1360ml) Del Monte pineapple juice
1 can (340g) pineapple slices
1 tbsp achuete powder
Ground salt and pepper, to taste,
Combine the thin slices of pork in a large mixing bowl together with the pineapple juice, sugar, and achuete powder. Give it a good mix until the sugar has dissolved. Cover with plastic wrap and leave it in the refrigerator to marinate for a minimum of 3 hours, overnight preferred to soak up more of the flavours (my Mom marinated it for three days).
Remove the pork from the marinade (do not discard), and place the slice on a flat surface and arrange the salted egg in the centre of the slice. Roll and form into a log. Secure the roll by tying cooking string around the log, making sure that it is tight enough to hold the roll.
Heat about 2-3 tablespoons of oil in a large pot over medium-high. Sauté the garlic until fragrant and golden brown, about 1-2 minutes. Follow with the rolls of pork, searing it until all sides are golden brown, approximately 5-8 minutes. Pour in about half of the marinade juices and leave to simmer for about 30-40 minutes, or until the sauce thickens. You will need to flip the pork rolls from side to side every 15 minutes.
Once done and the sauce has thickened, remove the pork rolls and place it on a platter. Carefully remove the cooking string and slice into serving pieces.
Pour the sauce over the pork hamonado rolls and serve, and enjoy with pineapple slices and any extra wedges of salted egg. Usually eaten with steamed rice.
Hello Everyone! I’ll keep today’s story short today just because I don’t have much to tell or write about for this recipe. However, I do just want to say that this was supposed to be a recipe for Pea and Watercress Soup, but for some reason I could not find watercress anywhere even if I did see them on the shelves two/three weeks ago when I didn’t need them. I had all the ingredients ready from grocery shopping two days ago, except the watercress. Maybe they’re not in season hence the lack of? Well I just did a Google search after writing that sentence and it appears that watercress is a late spring, early summer vegetable in Australia, available from October to December. Oh well. Anyway, so when I went to the shops yesterday morning as a last resort and could not find watercress, I decided to change my soup menu for today and bought a pack of ham for a pea and ham soup instead! I guess no harm done, but such hassles to find what could not be found.
I completely forgot that I had mint leaves in the fridge hence why not pictured in the ingredients shots. I think I wanted to use the mint leaves for the recipe with the watercress soup, but it completely slipped my mind when I had to change the menu. Also, at that time I couldn’t find my bottle of thickened cream when I rummaged the fridge; I found it in the end though, at the very back of the fridge…
PREP TIME 10 MINS| COOKING TIME 30 MINS| SERVES 3-5
2 cups frozen green peas
2 cups chicken broth
1 pack (300g) shredded ham
2-3 garlic cloves, minced
1 large potato, peeled and cut into chunks
1 small red onion, diced
1 small carrot, peeled and cut into chunks
1/2 bunch mint leaves
Ground salt and black pepper to taste
Heat a little bit of cooking oil in a large pot over medium-high. Add the shredded ham and fry until browned (about 5 minutes). Remove from the pot and set aside.
Add a little bit more cooking oil and sauté the garlic until golden brown and fragrant. Then add in the onions and cook until soft. Add in the carrots and potatoes, and season with a bit of salt and black pepper. Leave to cook for about 5 minutes.
Add in the chicken broth and bring to a boil. Once boiling, let it cook for a further 5 minutes before adding the green peas in together with half of the fried shredded ham. Bring the heat down to low and let it simmer for a further 10 minutes or until the vegetables are tender.
Turn the heat off, and throw in the mint leaves. Then, using a stick blender, blend the ham and vegetables together with the liquid in the cooking pot until smooth.
Divide the soup equally into serving bowls (3 large bowls, or 4-5 small bowls) and top with the remain shredded ham, a dollop of thickened cream, and mint leaves. Serve immediately with some toasted bread.
Hello Everyone! Yes I am aware that today should be a Muffin Making Monday post but Jialing and I decided to have a break from making muffins since we are both on Christmas/New Year break from work. We will be resuming our fortnightly muffin making next week, or the week after, depending on what we decide.
This is the last of the Festive Holiday Recipes that I will be posting, and quite possibly the last recipe for 2014! So after splurging on thankfully less than $200 (but over my budget of $100) on Boxing Day, I decided to buy a portion of Smoked Leg Ham to roast in the oven for a little Boxing Day treat. Seriously, we had NO savoury leftover food from our Noche Buena – even the 3.8kg turkey was shredded to the bone; and I was so looking forward to trying out a Massaman Curry by Jamie Oliver with the leftover turkey meat. Oh well, I guess a fresh-from-the-oven smoked leg ham can, will, and did make up for it!
I read up about studding cloves into the ham and what they actually do to the ham other than of course add flavour. Most articles/blogs that I’ve read say that it’s also decorative. One article I read though asks: to stud or not to stud? Apparently, there is a saying that all garnishes should be edible; and hence why studding cloves is a no because no one wants to crack a tooth by biting into a whole clove. But can’t they just take the time to remove the cloves after baking? An alternative would be to add ground cloves into your choice of glaze. I went for the decorative version. The cloves were a bit overpowering for me though.
Very simple really – I didn’t want to get all fancy with the ham since it’s already smoked with beechwood to add to its natural flavour. So I went with a very easy and classic pineapple glaze to dress the ham as it slowly baked in the oven. Now, many of you will agree with me that I probably “scored” the fat on the leg ham a little bit too aggressively – Oops!
PREP TIME 5 MINS| COOKING TIME 1 HOUR| SERVES 8-10
750g smoked leg ham portion
1 can (440g) pineapple slices in juice
1/3 cup brown sugar
Handful of whole cloves
Preheat oven to 180C.
Score the leg ham with a sharp knife in a diagonal pattern. Score again, diagonally, in the opposite direction to create a crossing pattern. Using the tip of your knife, poke a small hole in the middle of each segment and insert whole cloves.
Combine the brown sugar and pineapple juices into a small saucepan over medium heat and bring to a full boil, stirring frequently. Once boiling, lower the heat and bring to a gentle simmer until the glazed is nice a thick.
Cover the leg ham with half of the glaze and place the leg ham fat side up on a wire rack in the oven with a drip tray below. Bake in the oven for 1 hour, basting the ham every 25 minutes with the leftover glaze and pan drippings. In the last 25 minutes of cooking, add the pineapple slices into the drip tray to cook.
Before I wrap up this post, I would like to thank each and every one of my friends who have been so kind to take the time to drop by and go through my blog. Thank you as well for always asking me how my blog is going, encouraging me everyday to continue doing what I do best. I would also like to thank my 110 followers and the whole wordpress community in general for being very nice, dropping, comments and likes since I started my blog earlier this year.
Have a safe and Happy New Year Everyone! See you in the New Year with many more kitchen adventures! I will also have some exciting news coming your way somewhere earlier next year!